Everything you ever wanted to know about chocolate and more!
All true chocolate is made from a mixture of cocoa butter and something called chocolate liquor, both derived from the cacao bean. But from that simple list, many different possibilities bloom. One of the finest is dark chocolate. This is the purest, richest form of chocolate with all the full flavor of one of the most widely appreciated taste sensations in the world.
Cocoa butter, chocolate liquor and other ingredients are blended together in a process called conching to form a smooth, dark, delicious blend that is then solidified in a process called tempering.
Milk chocolate is created by adding milk, as the name suggests, to the mixture. White chocolate is primarily cocoa butter. But dark chocolate receives the fewest additives, the least blending with other ingredients. By US law, this form contains a minimum of 15% chocolate liquor, in Europe 35%. But tradition is often stronger than legal regulations. Dark chocolate may contain even more, sometimes as much as 70%.
The result is not only a delicious candy, but (in moderation) a healthy treat.
Dark chocolate confections contain a class of compounds called phytochemicals, in particular flavonoids. Similar to those found in wine or green tea, these compounds have antioxidant properties. Antioxidants protect cells from damage by free radicals within the blood stream. Those free radicals, in this case, are usually oxygen ions.
Oxygen normally combines in pairs to form the O2 molecule. When it splits, it forms oxygen atoms that are positively charged. Those ions can harm cells in the heart and elsewhere.
Apart from the protective capacity provided by flavonoids, dark chocolate contains other compounds that offer health benefits. Tryptophan and Theobromine are two examples. Caffeine is another.
Tryptophan is a molecule the body uses to form serotonin, which contributes to mood elevation. Theobromine is a stimulant that - again in moderation - can be very beneficial. Caffeine, which exists in much smaller relative amounts in dark chocolate than in coffee, has been shown to have a number of positive effects when consumed in the correct 'dose'.
Dark chocolate is also a major ingredient in many fine recipes, providing us with still another benefit. Fine food can be both nutritious and a positive mental value. And, as researchers now know, those two are not unrelated.
Whether as the main ingredient in a moderate-sugar, moderate-fat chocolate icing, or melted into brownies or fudge, dark chocolate is one of the most desired confections. Consumed in small chunks the amount of sugar, fat and calories is actually a net benefit. And, the cheerful attitude derived from eating it is a good way to combat stress.
So, whether you enjoy dark chocolate for its health benefits, as an ingredient in cooking, or simply as a delicious treat, you can't go wrong with moderate consumption.