When it come to chocolate, the darker the healthier , so 75% or higher. Avoid milk chocolate - it’s mostly sugar relative to any other beneficial phytochemicals (flavonoids, antioxidants, polyphenols, theobromine) found in the cacao.
Studies in dark chocolate consumption observed increased HDL (good) cholesterol levels, lower blood pressure, and higher overall anti-oxidant activity. 100 grams of 70–85% dark chocolate contains 11 grams of fiber, 67% of the RDI for iron, 58% of the RDI for magnesium, 89% of the RDI for copper, 98% of the RDI for manganese, and lots of potassium, phosphorus, zinc and selenium, and it also has a good fatty acid profile. BEWARE; it also has 600 calories, so share it out over 3 days. A couple of squares of dark chocolate melting slowly on your taste buds is a perfect end to a meal. Big tip for those new to darker chocolates - don’t chew. Let it melt slowly in your mouth and savor the different flavors as they develop and float up through the back of your nose. It’s kind of like coffee. Another way to get the benefits of cacao is to make yourself a rich steamy hot chocolate . I use fresh milk from the farmers market, and also love coconut milk. I use very little sweetener, and interesting exotic toppings like pink peppercorns, orange zest, grated ginger or a cardamom pod.
Also, do make your chocolate purchases talk: some chocolate companies are involved in child slave labor in cacao plantations in Ghana and Cote D’Ivoire. Buy Fair Trade-certified chocolate and avoid Nestlé, Hershey and Callbout. By voting with your $, purchasing deep 75%+ dark chocolate from ethical sources makes you feel good and do good at the same time: taste buds, body and planet.
