Description

Dark chocolate is a form of chocolate that contains cocoa butter, cocoa solids, sugar, and emulsifiers like soy lecithin to preserve the very shape and size, but it does not contain any milk solids, which is usually found in milk chocolate. Dark chocolate that has a high concentration of cocoa and less of sugar, happens to be slightly bitter and perhaps a healthier option. Hence is highly recommendable in baking desserts. Now when compared to milk chocolate, dark chocolate has a more bitter taste as it does not contain milk solids and extra sugar that gives a more sweeter taste. Thus with such composition, dark chocolate is more open to a dry, chalky texture and bitter aftertaste. There are different varieties of dark chocolates distinguished by the percentage of solid cocoa, thus the classification runs down something like this, the commercial dark chocolate happens to vary from thirty percent, which is sweet dark chocolate to eighty percent, which is extremely dark and bitter in taste. The semi-sweet or the bittersweet ranges from fifty to sixty percent. Dark chocolate is one of the most demandable food in the universe, thereon, not coming across its production process happens to be a great sin, therefore in that regard, dark chocolate emerges as a cocoa pod, which is extracted from the tropical Theobroma tree, and happens to be the source of seed that is fermented, dried and roasted. after undergoing the roasting process, it is converted into beans. Now, these beans are separated from the cocoa nib and these cocoa nibs are liquified, which becomes chocolate liquor, and separated from the fats known as cocoa butter. Last but not the least, the liquor is refined and the very dark chocolate is produced. Dark chocolate draws a long historical significance, where late back in 1900 BC, it was developed as a dink in Central and South America.

Health benefits

• Dark chocolate potentially reduces blood sugar level, this so is possible because it contains flavanol that stimulates the endothelium, the lining of arteries, which in turn produces nitric oxide that possess the function of sending signals to arteries to relax, which brings down the resistance to blood flow, and thus reduces blood pressure.⁽¹⁾
• Cocoa can significantly reduce oxidised low-density lipoprotein (LDL) in men, increases the high-density lipoprotein (HDL), thereby lowering the total LDL for those with high cholesterol.⁽¹⁾
• As it is a known fact that dark chocolate contains flavanol, which protects against sun damage, thereby increasing the blood flow to the skin that radiates a hydrated skin.⁽¹⁾
• Dark chocolate contains caffeine and theobromine that stands as a potential stimulant to improve bri=ain function in the short term.⁽¹⁾

Selection Guide

Always look for the percentage of cocoa in the dark chocolate. It should not be soft and soggy, if so then it should be used within one or two days. Always check the expiry date. It should not contain any white trace.