We love this delicacy 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 the teeth and will certainly cause an allergy. Do not neglect the fears of parents for the health 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 to correct some health problems. The main thing is to choose high-quality chocolate and know the measure in its use.
Species and varieties
Scientists say that the greatest number of useful properties is precisely dark chocolate. How is he different from his brothers - milk, white chocolate and bars? It's all in the composition.
The fruits of the cocoa tree, which is part of the 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. The criollo variety is the least common. Its production takes only 3%, it is an elite.
Features of the cultivation and processing of 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 a taste and aroma, for which we love them so much.
Next is the drying process. As a result, the humidity of the beans decreases from 60% to 7.5%. The dried product is packaged and sent to factories and plants for further processing. Beans are cleaned and roasted at a reduced temperature. This process is very important, as it forms the aroma and taste of the product. Next, the cooled cocoa beans on special machines are cleaned of impurities and husks. The purified raw materials are ground to a paste, which serves as the main ingredient of chocolate. This substance may subsequently be compressed to produce 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 eat it, is prepared from the above components in confectionery factories. It is based on cocoa butter and powder, sugar, vanilla, emulsifiers and other additives. Of all these components, a liquid homogeneous mass is cooked. It freezes in special forms and turns into tiles we love.
Dark, bitter, or dark chocolate is made from grated cocoa, sugar, and cocoa butter. As an addition, ingredients can be added according to the proprietary recipe, but the base must be unchanged. The higher the cocoa liquor content , the taste of the product will become brighter and bitter, the aroma will be more saturated. Gourmets like this tart chocolate. Containing a mass of valuable components, it is he who is distinguished by scientists as the most useful for health.
Milk chocolate is produced by replacing part of the cocoa powder with milk powder, so its color is lighter and its taste is less bitter and creamy. This product is liked by many, especially children. It is much sweeter and calorie. Its beneficial properties are inferior to dark chocolate, and it can do much more harm.
White chocolate is completely free of cocoa powder. This determines its color. From the original source, only cocoa butter is present in his recipe. Useful properties in it the least, but this species has a lot of fans.
What is the use of chocolate?
So what is the use of this amazing product? Maya and Aztecs knew about its healing qualities. While preparing a bitter aromatic drink, they gained strength, energy, and solved many health problems. After Columbus discovered America, chocolate began to conquer Europe. Since ancient times, people appreciate not only its excellent taste, but also note the positive effect on the body.
Speaking about how useful this delicacy is, we certainly have in mind dark chocolate. It has a number of unique properties:
- It protects the cells of our body from free radicals, prevents the development of cancer and cardiovascular diseases due to the content of natural antioxidants - epicatechins, flavonoids and procyanides.
- It prevents the formation of blood clots, reduces the risk of stroke and heart attack.
- Increases blood vessel elasticity. As a result, blood pressure and heart muscle function normalize.
- Helps reduce bad cholesterol. Chocolate contains mono- and polyunsaturated fats, including oleic acid. Most of the saturated fats are stearic acid, which also helps to remove cholesterol and improves the condition of the heart and blood vessels.
- Establishes a mechanism for the utilization of sugars in the human body. Thus, the risk of diabetes is reduced.
- It fights with depressive states, improves mood, starts the production of serotonin and endorphin.
- With regular dosed use, it stimulates the brain. Improved memory and quality of intellectual activity, especially in the elderly, have been proven.
- The content of B vitamins and mineral components (magnesium, potassium, iron and calcium) helps to strengthen the body and establish physiological processes.
- Relieves the symptoms of rheumatoid arthritis and some autoimmune diseases due to anti-inflammatory effects.
- Reduces appetite, makes it possible to control weight.
- It contains a natural antiseptic and positively affects the condition of the gums and oral mucosa. Reduces tartar formation.
All of the above properties emphasize how healthy dark chocolate is for the human body. But, like any medicine, this product should be used in moderation. It is believed that with the benefit to the body, you can eat up to 40 g of aromatic treats per day. Dark chocolate, whose calorie content is 400 - 540 kcal / 100 g, can negatively affect the state of the figure.
Can chocolate be harmful?
It's time to talk about whether this product carries only beneficial properties. Is it really useful for everyone without exception? What secrets does dark chocolate keep?
There is still harm from its use. This is due to the following properties:
- Cocoa grains contain nitrogen compounds that can imbalance the body's metabolic processes. That is why pediatricians do not recommend chocolate to children under the age of three.
- The sugar content in dark chocolate, although small, is not acceptable for diabetics. Therefore, people suffering from this ailment, chocolate will do harm, not benefit.
- Being overweight is also worth minimizing the use of this treat. Dark chocolate, whose calories are quite high, should take the last place in the diet of people struggling with extra pounds.
- Cocoa is a pretty strong allergen. For allergy sufferers, there are strict restrictions on dark chocolate, which are set by your doctor.
How to choose the best chocolate?
Of course, only good dark chocolate can be useful.
What criteria do experts recommend when choosing this delicacy in order to get the maximum benefit from its consumption? Here is what connoisseurs of the intricacies of producing quality dark chocolate recommend:
- Read the packaging carefully. Natural chocolate contains only cocoa butter, and no other fat (palm, soy or other vegetable ingredients).
- Sometimes manufacturers include the equivalent of cocoa butter. A similar product is close to natural, but does not have such a rich taste and aroma. However, a product with the equivalent of cocoa butter by standards has the right 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 basic and characteristic indicators are lost. The taste, smell and color of the product change radically. Such a product does not have the right to be called chocolate, and the manufacturer must call it “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 sonorous sound. If chocolate has a light matte surface and there is no sound when breaking, then, most likely, the manufacturer saved on cocoa butter and added a fat substitute.
- A low-grade product is distinguished by the addition of hydro fats and benzoic preservatives. Such chocolate sticks to the teeth and has a greasy flavor. This dessert is not only not healthy, its long use can cause health problems.
- Adding cocoa powder or cocoa vela to chocolate also indicates its low quality.
- The GOST dark chocolate recipe provides for the content of four ingredients: cocoa butter, grated cocoa, lecithin and powdered sugar. Lecithin is very beneficial for human health 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 its excellent taste and divine aroma, but also bring considerable benefits to the body.
Is it possible to eat gray chocolate?
Have you bought a bar of chocolate in the store, which at the opening turned out to be covered with a whitish coating? Of course, the first question that arises in your head will be the following: “Is it possible to eat such a dessert?”. Experts say that there is nothing wrong with this phenomenon. The presence of a “gray” coating on the surface of the 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 emerged on the surface and formed a white coating. Therefore, experts argue that the presence of such a "gray" coating on chocolate as a whole indicates its high quality, and you can safely eat dessert without any harm to health.
When chocolate is frozen, a white coating may also form. But here is another story. This plaque is a sugar crystal. It is better to refuse to purchase such a product. The tile will be bitter, and the sugar will grind on your teeth. It is unlikely that it will give a taste pleasure to the consumer.
Conclusion
People who eat dark chocolate leave positive reviews about it. They are distinguished not only by optimism and pep, but also by excellent health. 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. It is also worth remembering that there is a treat you need in moderation. Then this wonderful dessert, which the Aztecs called the food of the gods, will bring only benefits to the body.