There has been a lot of talk lately about chocolate. Chocolate may be beneficial and detrimental to your health in several ways. Just how chocolate is deemed well for you and what kinds should you use. The question must be hovering in your mind most of the times.
Chocolate a delicacy
Cacao-derivative products are deemed a delicacy. It has been the treats of royalty for centuries, as both food and drink. However, it is only in the recent years that they have been recognized by science as offering distinct healthy effects. Being a chocolate lover, most people have been pleased to research the topic and make use of the information for making chocolate, a healthy part of their life.
What makes chocolate good for your consumption?
It has been the cocoa mass, the chocolate bean itself that is deemed a good source of fibre. It is also one of the most powerful anti-oxidant foods in the world. It would mean, the darker the chocolate, the better it is for you. Majority of chocolate bars now reveal what percentage is cocoa mass has been included in the chocolate such as 100% for pure chocolate, 70% for dark, 50% for bittersweet, 30% for semi-sweet, 10% to 25% for milk chocolate and 0% for cocoa butter (white chocolate).
You should opt for those higher percentages, the hard, lean and dark stuff. Having no cocoa in it at all, white chocolate has apparently been the poorest choice for people seeking to lose weight or get healthy. It is all sugar and fat. Several chocolate bars also have various other ingredients such as spices, vanilla, artificial flavours, honey, milk and eggs. More ingredients such as peanuts, almonds and walnuts have been nutritious additives for the nut-loving, non-allergic types. However, be wary of other things found in typical candy bars such as caramel, nougat or toffee, especially in large amounts. It is mostly fat and sugar.
Need for processed cocoa bean powder
If possible, you should choose unprocessed chocolate. You could also use chocolate that has been processed without alkali. An alkaline process also known as the ‘Dutch process,’ would destroy 95% of various health benefits of cocoa. Therefore, dark chocolate in this manner would be similar to pure apple juice is pasteurized. It would still be beneficial, but would lack most of its enzymes and heat-sensitive vitamins. Organic chocolate also gains an advantage over the one that uses sugar and cocoa beans without chemicals. For best private label chocolate specialist, you should look for Lamontagne.