Dark Chocolate - What We Need To Know

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Chocolate - The word itself evokes incredible associations for a type of food product that acts not only on taste receptors but also on consciousness. Under severe stress, we reach for a bar of chocolate to bring us comfort. Infinitely many kind and romantic gestures are also associated with chocolate.

However, the sweet temptation for young and old is also intended as a threat to health and especially to the figure. Amid the chaos of so many clichés and allegations, the view that chocolate is not only delicious, but also very useful for health.

It should be immediately agreed that this does not apply to every product called chocolate. It is valid only for dark chocolatewhich contains over 70 percent cocoa. Simply put, this only applies to the familiar bitter dark chocolate, due to its health effects of cocoa powder and raw cocoa without added sugar.

The history of chocolate is long and interesting. Fun moments and interesting facts come to reveal one of the wonders of the plant world around us, which is called to serve us and if we use it properly, we can enjoy its wonderful taste, along with its benefits.

Origin of chocolate

The story of real dark chocolate began about 4,000 years ago. And most of this story goes with the idea of a drink with a bitter taste. In 1900 BC, the ancient Mesoamericans cultivated cocoa beans and then began to produce a thick paste from fermented roasted cocoa beans. It was mixed with spices such as vanilla, honey and others, diluted with water and obtained a sparkling invigorating drink.

In the fifteenth century, the bitter drink was brought to Europe and became difficult to access, as it was in his homeland. Until the middle of the 19th century, chocolate was served as a liquid, until in 1847 the cocoa press was introduced and a method was applied by pouring the chocolate mixture into molds and hardening it into an easily digestible product.

In time chocolate ingredients they were constantly replaced by cheaper options and today the cocoa butter in most chocolate products is very small. This leads to the creation of food with harmful effects on health and weight. Real dark chocolate however, obtained mainly from ripe cocoa beans, it is useful and healthy.

And how it came about the name of chocolate, is not entirely clear. It is believed to come from a word in the language of the Indians xocolatl, composed of the words hosos meaning bitter and atl, which is the word for water and drink. Whether the bitter drink came from a local dialect or the result of later language processing is not clear.

How to make dark chocolate

IN the composition of real dark chocolate only cocoa butter and crushed cocoa beans enter.

The process of creating dark chocolate it starts with collecting the cocoa pods. Only the ripe ones are collected because they contain enough cocoa butter, and only they ferment and give the typical aroma and taste of chocolate, which we know well.

Drying and grinding the raw material is the next step, in which the chocolate butter is released and the remaining mass is called chocolate liqueur, although it does not contain alcohol.

Cocoa butter is obtained from the fat released during the pressing of cocoa nuts. As a by-product of cocoa butter production, it is used not only for the production of natural chocolate, but also for medical, cosmetic purposes and in aromatherapy.

The rest of the mass after extraction of cocoa butter is finely ground and cocoa is obtained.

Chocolate is made from cocoa butter and chocolate liqueur. Dark chocolate does not contain Full-fat milk.

Chocolate is sensitive to temperature effects as well as moisture, and therefore keeps in the dark. It easily absorbs any odors and therefore stays away from other foods.

Health benefits of dark chocolate

The health benefits of natural dark chocolate combine with the ingredients raw cocoa and cocoa powder. Cocoa contains minerals important to many organs and systems in the body.

Magnesium takes care of bone strength and helps the process of muscle relaxation and contraction, preventing the formation of painful cramps. Iron ensures healthy red blood cells. Zinc supports the formation of new cells.

Dark chocolate is richer of antioxidants compared to all other foods. Flavanols are in excellent amounts in dark chocolate, which makes it one of the best foods against a number of diseases. Thanks to flavanols, the elasticity of blood vessels is created and thus the risk of heart attacks and strokes is significantly reduced.

Dark chocolate is a prevention against coronary heart disease, as those who regularly consume the sweet temptation have a 37 percent lower risk of developing the disease.

The connection between cocoa in dark chocolate and blood pressure levels is that flavanols increase nitric oxide in the blood and this leads to dilation of blood vessels.

The presence of tryptophan means that it is converted into serotonin and therefore chocolate affects mood.

The phenylethylamine in it is another chemical that is addictive in some people. The contained theobromine plays the role of caffeine, but without its side effects. These three chemicals make chocolate an attractive food.

Various studies have shown that dark chocolate lowers blood pressure levels. Improving blood flow under the influence of cocoa leads to lower blood pressure, but this process is short-lived. It reduces the levels of bad cholesterol.

Bioactive dark chocolate ingredients are also useful for the condition of the skin. Flavanols protect against sun damage by improving blood flow, which increases skin hydration.

Dark chocolate also improves brain function. Only 5 days of regular consumption of cocoa shows increased blood flow to the brain. Cognitive function is also improving, and it is no coincidence that Nobel Prize winners feature countries with regular chocolate consumption.

The piece dark chocolate helps against Blood Coagulation. And this is a tasty and pleasant prevention against strokes and heart attacks.

The sweet temptation has over 200 beneficial chemicals in its composition.

How to know the real dark chocolate?

The authenticity of the chocolate is checked mainly by reviewing the ingredients. If cocoa powder is used instead of ground cocoa, then the product is counterfeit. The real one should contain cocoa butter and crushed cocoa beans.

Real dark chocolate has a shelf life of 6 to 8 months.

When consumed, dark chocolate should be melted in the mouth, not in the hands.

It has a shiny smooth surface and a characteristic crunching sound is heard when broken.

Dark chocolate is widely used in cooking. With it you can make great chocolate muffins, dark chocolate tart, chocolate mousse, hot chocolate, soft chocolate cake, and why not homemade dark chocolate bars.

If palm oil is used instead of cocoa butter, the chocolate can be burned. The real one does not burn, it melts when the temperature rises.

Real dark chocolate is a vegan food, and every proven vegan always distinguishes the taste of real food with such qualities.