Dark chocolate: composition and calorie content

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

This delicacy we adore since childhood. Strict parents always limit the consumption of this sweet to their children. They motivate this circumstance by the fact that chocolate is harmful to teeth and will certainly cause allergies. Do not neglect the fears of parents for the he alth of their own children. Chocolate can really harm the body. But you should also remember the many beneficial properties of this dessert, which will help correct some he alth problems. The main thing is to choose high-quality chocolate and know the measure in its use.

Types and varieties

Scientists say that dark chocolate has the greatest number of useful properties. How does it differ from its counterparts - milk, white chocolate and bars? It's all about the composition.

The fruits of the cocoa tree, which is part of chocolate, ripen for 6 months and change their color from green to orange. There are four main groups of cocoa varieties: trinitario, criollo, national and forastero. The latter is the most common, accounting for 85% of all production. Criollo variety is the least common. Its productionoccupies only 3%, it is elite.

Features of growing and processing cocoa beans

The collected fruits are cut into pieces, placed on banana leaves and left in this form for two weeks. During this period, the pulp of the fruit, containing sugar, ferments. As a result, cocoa beans acquire the taste and aroma for which we love them so much.

Next is the drying process. As a result, the moisture content of the beans decreases from 60% to 7.5%. The dried product is packaged and sent to factories and plants for further processing. Here the beans are cleaned and roasted at a reduced temperature. This process is very important, as it forms the aroma and taste of the product. Further, cooled cocoa beans are cleaned from impurities and husks on special machines. The purified raw materials are crushed to the state of a paste, which serves as the main ingredient in chocolate. This substance can be further pressed to release cocoa butter. The resulting dry residue or cake is crushed and cocoa powder is obtained.

Types of chocolate and their features

Chocolate in the form in which we are accustomed to eating it is prepared from the components described above in confectionery factories. It is based on cocoa butter and powder, sugar, vanilla, emulsifiers and other additives. From all these components, a liquid homogeneous mass is brewed. It hardens into special shapes and turns into our favorite tiles.

Black, bitter or dark chocolate is made from cocoa liquor, sugar andcocoa butter. Ingredients can be added as a supplement, according to the proprietary recipe, but the base must be unchanged. The higher the content of cocoa liquor, the brighter and bitterer the taste of the product, the richer the aroma. Such tart chocolate is to the taste of gourmets. Containing a lot of valuable components, it is he who is distinguished by scientists as the most beneficial for he alth.

Milk chocolate is produced by replacing part of the cocoa powder with milk powder, so its color is lighter, and the taste is less bitter and creamy. Many people like this product, especially children. It is much sweeter and more nutritious. Its useful properties are inferior to dark chocolate, and it can cause much more harm.

White chocolate is completely devoid of cocoa powder. This determines its color. From the original source, only cocoa butter is present in its recipe. It has the least amount of useful properties, but this species also has a lot of fans.

What is the use of chocolate?

So what's the use of this amazing product? The Mayan and Aztec tribes knew about its healing qualities. By preparing a bitter aromatic drink, they gained strength, energy, and solved many he alth problems. After Columbus discovered America, chocolate began to conquer Europe. Since ancient times, people have appreciated not only its excellent taste, but also noted a positive effect on the body.

When we talk about how he althy this delicacy is, we certainly mean dark chocolate. It has a number of unique properties:

• Protects cellsour body from free radicals, prevents the development of cancer and cardiovascular diseases due to the content of natural antioxidants - epicatechins, flavonoids and procyanides.
• Prevents the formation of blood clots, reduces the risk of stroke and heart attack.
• Increases the rate of elasticity of blood vessels. As a result, blood pressure and heart muscle function normalize.
• Helps reduce the level of "bad" cholesterol. Chocolate contains mono- and polyunsaturated fats, including oleic acid. Most of the saturated fat is stearic acid, which also helps to eliminate cholesterol and improves the condition of the heart and blood vessels.
• Establishes the mechanism for the utilization of sugars in the human body. Thus, the risk of developing diabetes is reduced.
• Combats depression, improves mood, triggers the production of serotonin and endorphins.
• With regular dosed use, stimulates the brain. Proven to improve memory and intellectual performance, especially in the elderly.
• The content of B vitamins and mineral components (magnesium, potassium, iron and calcium) helps to strengthen the body and improve physiological processes.
• Relieves symptoms of rheumatoid arthritis and some autoimmune diseases with anti-inflammatory effects.
• Decreases appetite, makes it possible to control weight.
• Contains a natural antiseptic and has a positive effect on the conditiongums and oral mucosa. Reduces tartar formation.

All of the above properties emphasize how useful dark chocolate is for the human body. But, like any medicine, this product should be used in moderation. It is believed that for the benefit of the body, you can eat up to 40 g of fragrant treats per day. Dark chocolate, the calorie content of which is 400 - 540 kcal / 100 g, can negatively affect the condition of the figure.

Can chocolate be harmful?

It's time to talk about whether this product has only beneficial properties. Is it really useful for everyone without exception? What secrets does dark chocolate hold?

There is still harm from its use. This is due to the following properties:

• Cocoa grains contain nitrogen compounds that can introduce an imbalance in the metabolic processes of the body. That is why pediatricians do not recommend chocolate to children under the age of three.
• The sugar content in dark chocolate, although small, is unacceptable for diabetics. Therefore, for people suffering from this disease, chocolate will do harm, not benefit.
• If you are overweight, it is also worth minimizing the use of this delicacy. Dark chocolate, whose calories are quite high, should take the last place in the diet of people struggling with extra pounds.
• Cocoa is a fairly strong allergen. For allergy sufferers, there are strict restrictions regarding dark chocolate, which are set byattending physician.

How to choose the best chocolate?

Of course, only good dark chocolate can be useful.

What criteria do experts advise to be guided by when choosing this delicacy in order to get the maximum benefit from its consumption? Here's what experts in the intricacies of producing quality dark chocolate advise:

• Carefully study the packaging. The composition of natural chocolate necessarily contains only cocoa butter, and no other fat (palm, soy or other vegetable ingredients).
• Sometimes manufacturers include the equivalent of cocoa butter. Such a product is close to natural, but does not have such a rich taste and aroma. However, a product with a cocoa butter equivalent is en titled by standards to be called "chocolate".
• When a cocoa butter substitute in the form of soy, palm and other vegetable fats is introduced into dark chocolate, its main and characteristic indicators are lost. The taste, smell and color of the product change radically. Such a product has no right to be called chocolate, and the manufacturer is obliged to call it a "confectionery bar".
• Pay attention to the appearance of the product. Natural chocolate has a smooth, dark, shiny surface. It is quite dense, but fragile and breaks with a ringing sound. If the chocolate has a light matte surface and there is no sound when broken, then most likely the manufacturer saved on cocoa butter and added a fat substitute.
• Low grade product features added hydro fatsand benzoic preservatives. Such chocolate sticks to the teeth and has a greasy taste. Not only is this dessert unhe althy, long-term use of it can cause he alth problems.
• The addition of cocoa powder or cocoa-well to the composition of chocolate also indicates its low quality.
• The GOST dark chocolate recipe contains four ingredients: cocoa butter, cocoa mass, lecithin and powdered sugar. Lecithin is very beneficial for human he alth and is a valuable supplement. The content of cocoa products in dark chocolate is at least 33-43%. Such a dessert melts in your mouth in a matter of seconds, leaving a pleasant bitter aftertaste.

Following these recommendations, you are guaranteed to choose the best chocolate, which will not only delight you with its excellent taste and divine aroma, but also bring considerable benefits to the body.

Can I eat gray chocolate?

Did you buy a bar of chocolate in the store, which, when opened, turned out to be covered with a whitish coating? Of course, the first question that pops into your head is: "Can I eat this dessert?". Experts say that there is nothing to worry about in such a phenomenon. The presence of a "gray" coating on the surface of a chocolate bar indicates non-compliance with storage conditions. Most likely, it melted, and then froze again. During this process, a light fraction of cocoa butter came to the surface and formed a white coating. Therefore, experts say that the presence of such a "gray" coating on chocolate as a whole indicates its high quality, and dessert can be safely eaten withoutany harm to he alth.

When freezing chocolate, a white coating may also form. But here is another story. This plaque is sugar crystals. It is better to refuse the purchase of such a product. The tile will be bitter, and the sugar will creak on your teeth. It is unlikely that this will bring taste pleasure to the consumer.

Conclusion

People who eat dark chocolate leave only positive reviews about it. They are distinguished not only by optimism and good spirits, but also by excellent he alth. Therefore, if the doctor does not consider this dessert dangerous for your body, you can enjoy it with pleasure and benefit. Just do not forget that the choice of chocolate should be treated with great attention and knowledge of the matter. It is also worth remembering that you need to eat a treat in moderation. Then this wonderful dessert, which the Aztecs called the food of the gods, will only benefit the body.