2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Many lovers of chocolate delicacies do not even think about the difference between bitter chocolate and dark chocolate. After all, both of them are wildly popular among consumers of different ages. But the difference between these two types of sweets is quite significant.
Useful properties of chocolate
Many people believe that chocolate is unhe althy. However, it is not. Dark and bitter chocolate is one of the he althiest foods that has a number of benefits:
- It has a beneficial effect on the skin, and therefore is often used for cosmetic masks.
- Cocoa has a beneficial effect on hair, supporting their growth and he althy condition.
- Quality chocolate refers to dietary products. In moderation, this delicacy is allowed even with very strict diets.
- Cocoa stabilizes blood cholesterol levels, prevents varicose veins.
- Chocolate is a great remedyprevention of cardiovascular disease.
- A treat can provide a person with a huge amount of energy.
- Cocoa is rich in active antioxidants and is a prophylactic against cancer.
A high quality product can improve a person's emotional state.
Which chocolate is called dark and which is bitter
The main component of chocolate, both dark and bitter, is cocoa. During the production process, the proportions of the main ingredient and sugar change. Thus, the taste of the original raw materials also changes from bitter to sweeter. Bitter chocolate is called the one in which there is more cocoa, and the product with a predominance of sugar is called dark.
Some varieties of dark chocolate contain additional components that improve the taste, add interesting "notes" to it. Usually, manufacturers use nuts, raisins, vanilla, dried fruits as auxiliary ingredients. Some brands offer shoppers chocolate with s alted crackers or peanuts.
What is the difference between bitter chocolate and dark chocolate
As mentioned, the main difference lies in the proportions of sugar and grated cocoa found in the chocolate bar. There are other differences between dark chocolate and dark chocolate.
The first, oddly enough, is a he althy treat. Moderate use of the productmay even promote weight loss. The reason is in its composition.
The share of grated cocoa in dark chocolate should be at least fifty-five percent. More than thirty percent is accounted for by whole cocoa butter. In addition, dark chocolate must meet all requirements and comply with GOST.
Dark chocolate is widely used in desserts, ice cream, cakes and other delicious dishes. Unlike the bitter counterpart, it has a number of minimum and not very strict requirements. So, the mass fraction of cocoa in such chocolate should be at least twenty percent.
This is the main difference between bitter chocolate and dark chocolate.
He althy composition of dark chocolate
Dark chocolate has a very rich assortment. Products that contain at least forty percent cocoa liquor have good taste.
In addition, one hundred grams of dark chocolate contains:
- 48% carbs;
- 44% fat;
- 8% protein.
The components of the delicacy are potassium, phosphorus, magnesium, calcium, sodium, iron (in a small amount). Chocolate contains vitamins. One hundred grams of calories is an average of 550-650 kilocalories.
You can see different types of treats on the shelves of grocery stores. Depending on the shape and consistency of the product, slab, monolithic and porous dark chocolate are distinguished. The first is produced in the form of identical tiles. Monolithic chocolate has nodesign, produced in one piece. Such a delicacy is quite difficult to find in mass consumption stores. Porous chocolate has an airy structure. One of the most popular products in this category is Air chocolate.
Delicacy may contain additional components, or may be produced in its pure form. According to the production technology, dark chocolate can be ordinary and dessert. The latter type belongs to the category of elite. This is a very delicate product with a unique taste. Its distinctive feature is that exclusively noble varieties of cocoa are used in production. That is why the cost of such a product is quite high.
Ingredients of dark chocolate
All types of dark chocolate differ from each other depending on the percentage of crushed cocoa beans and the taste characteristics of the product. On the shelves of stores you can find a treat containing 55%, 65%, 70%, 80%, 90% and even 99% of the main component.
In addition to cocoa, dark chocolate contains sugar and cocoa butter.
According to taste characteristics, bitter chocolate is divided into two types - bitter and sweet. And they, in turn, are characterized by the corresponding tastes.
The first can be very bitter, semi-bitter and moderately bitter. Sweet dark chocolate has similar degrees.
The first is produced from cocoa beans of not the highest quality, the second is made from selected varieties by long kneading of the chocolate mass, which is whythe taste becomes noble and delicate.
One hundred grams of a delicacy, which includes at least sixty percent cocoa, contains:
- water - 0.8 g;
- proteins - 6.2g;
- fats - 35.4g;
- carbs - 48.2g;
- dietary fiber - 0.8g
The product has an average of 540 kilocalories.
Which is he althier
After it becomes clear how bitter chocolate differs from dark chocolate, another question arises. It excites consumers no less, and sometimes even becomes the main one at the counter with a delicacy. Indeed, everyone is wondering which chocolate is better: dark or bitter.
The greatest benefit for the body is a product with a high content of cocoa. Accordingly, to improve he alth, it is better to consume dark chocolate. The dark counterpart contains the same useful substances, only in smaller quantities.
What chocolate should be like
When choosing, not only the label of the product with its composition deserves special attention, but also the appearance of the treat. It is necessary to pay attention to the surface of the chocolate: it should be glossy, shiny and have a rich brown color. Too dark color of the product, close to black, indicates the presence of dyes in the composition. A white tint on the surface indicates the presence of foreign components in the composition, the so-called additives. Preservatives are often found in products from unscrupulous manufacturers.
Dark andbitter chocolate - there is no difference - it should be hard (in no case should it melt in the hands), and in the process of breaking it should not crumble, but should make an attractive and distinct crunch. In the cut, have a matte texture, remain dense and solid.
How to store
The shelf life of high-quality chocolate, as a rule, is a year, a maximum of one and a half. Storage temperature should be seventeen to twenty degrees. For long-term preservation of the dessert, foil or original packaging is suitable.
So, the main difference between dark and bitter chocolate is the percentage of grated cocoa (only high-quality treats that do not contain preservatives are taken into account). The selection criteria for both species are identical. Therefore, taste preferences and its quality characteristics often become the main factor when buying a treat.
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