Indulge in a daily dose of flavonoid-rich dark chocolate to lower your risk of heart attack, BMIs or stroke. Make sure your chocolate treat goes healthy with a few tips.
Make it Dark
What makes it special? Dark chocolate is your health food for the body and soul, because they contain high flavonoid concentration with at least 60 to 70 percent cocoa.
Go for High Quality
Chocolates are a way of life, if chosen properly. Avoid chocolates that use “partially hydrogenated” oils, since these trans fats aren’t exactly the healthy ingredient you are looking for.
Keep it Small
Consume in moderation for a healthy treat and let your taste buds relish the rich bitter sweet experience created with every bite of dark chocolate.
Rare and sensitive to its climate, Criollo is thought to originate in Central America, possibly around Southern Mexico or Nicaragua. It is migrated, especially to the upper Amazon and is defined as complex cocoa with lots of secondary flavors.
Most widely spread cocoa strain worldwide, it is less sensitive to the climate. The higher quality strains are from Ghana and Ecuador. Usually the quality ranges from very low to complex, sometimes bitter and astringent.
Hybrid of the other two families, the beans are considered of very good quality and are stronger with more full bodied flavor, in comparison to Criollo.
Ground cocoa beans, sugar and sometimes vanilla.
Rich and delicious as they are, they contain more than 50 percent of chocolate liquor along with added cocoa butter, sugar, vanilla and lecithin.
Chocolate liquor with a touch of excellence to which cocoa butter, dairy, sugar, vanilla, and often lecithin, is added.
Intense and sweet, it is usually a chocolate derivative made from cocoa butter, dairy, sugar, vanilla and Lecithin often used as an emulsifier. It does not contain chocolate liquor but must contain at least 33 percent of cocoa butter to be considered as good quality.
Couverture chocolates are of high quality and contain extra cocoa butter (32 – 39 percent). High percentage of cocoa butter combined with proper tempering, lends a creamy mellow flavor to the chocolate.
A natural product derived from soybean that helps to control the flow properties in chocolates by reducing the viscosity.
Truffle, an epitome of luxury is an irregularly shaped, often oval confection of ganache, coated with chocolate, and usually finished with a cocoa powder exterior.
Usually considered to be lecithin that is derived from soy, the emulsifier stabilizes the chocolate to prevent bloom, improves the shelf life and adds a smooth finish to the texture.
An emulsion of chocolate and dairy (usually cream), and often other flavorings such as spices or liquor, Ganache is the most common filling for bonbons and the only filling for classic truffles.
Chocolate that is ground with hazelnuts during processing, seamlessly unites the hazelnut paste with the finished product. Hazelnuts cheaper than cocoa were originally incorporated by the 19th-century producers to bring down the cost of their finished chocolate.
To all the chocolate lovers out there! We would love to share our little chocolate secrets with you, anytime. Post your queries or suggestions below and we will get in touch with you shortly.