CHOOSING THE RIGHT CHOCOLATE!

Christmas is fast approaching, and chocolate will be soon in our drawers. Chocolate has a fantastic flavor and texture – it’s no surprise that it’s an essential treat for many of us. So why not choose the best chocolate when you’re at the store?

Antidepressant, aphrodisiac, anti-fatigue, anti-stress…. We lend many qualities to chocolate but beware of excess. Chocolate remains a high-calories food in most cases, so it needs to be consumed in moderation.

The base of a good chocolate has only three ingredients: cocoa mass, cocoa butter, sugar. Be careful if there is lecithin, it is an emulsifier marker of ultra-transformation (MUT).

Choose a cocoa-rich chocolate.

The appellation “chocolate” relates to a mixture of sugar and at least 35% cocoa. The paste or butter is extracted from the fermented cocoa bean, then roasted and ground. As much as we would like to taste the chocolate it is also important to take advantage of its nutritional benefits, choose the compositions richest in cocoa. The more cocoa a chocolate contains, the higher its nutritional values in antioxidants and minerals such as magnesium, potassium, iron.

What dark chocolate?

The chocolate must contain at least 35% cocoa mass and cocoa butter. My recommendation is to choose a chocolate that is richer in cocoa, so you get more nutritional benefits. The bitterness of the dark chocolate will help you reduce its consumption in opposition to a sweeter chocolate.

What milk chocolate?

To offset the natural bitterness of cocoa, milk chocolate contains a lot of added sugar. Good quality milk chocolate should not contain vegetable fats such as palm oil. If your aim is to reduce your daily sugar intake, then choose a darker chocolate also knowing that milk chocolate is very calorific.

White chocolate, as a treat.

White chocolate does not contain pure cocoa. It is made from cocoa butter and contains dairy, sugar, and usually vanilla flavoring. There are grades of quality for white chocolate. A higher quality will have more cocoa butter and less sugar. A low-quality white chocolate will be very thick when you try and temper it, due to the lower cocoa butter content.

Except a small quantity of calcium white chocolate does not benefit the body. This is the reason its consumption should remain exceptional and not daily.

Chocolate Vs Chocolate candies.

The term “chocolate” is also commonly used to designate confectionery and chocolate preparations such as bars or sweets. These products contain very little cocoa and are, on the other hand, full of sugar and vegetable fats (rich in acids).

How much?

Chocolate is a high-calories food (average of 500 calories per 100g) so moderation is essential. If you need chocolate every day, try to limit yourself to two squares per day, or about 20g maximum.

Conclusion.

When you make your decision, it is important that you look at the label to check the composition of your chocolate. The ingredients should be presented in decreasing order according to their weight in the finish product. It will also depend on if you go for a plain chocolate or a version that contains other ingredients such as nuts, fruits, or added flavors.

Now that you know how to make careful choices go and enjoy your Christmas shopping 😊.