Dark Chocolate Health Benefits

'Tis the time of year when the act of giving and savoring the delightful realm of sweets, particularly with a loved one, is widely accepted. However, recent research provides compelling reasons not to limit chocolate indulgence to a seasonal occurrence.

Research conducted in Italy indicates that dark chocolate yields health benefits akin to vitamin C, enhancing insulin utilization and reducing blood pressure. The inquiry focused on two main chocolate types: dark and white. Dark chocolate contains cocoa solids and sugar but lacks milk solids (found in milk chocolate), while white chocolate, despite its name, lacks cocoa solids and is composed of cocoa butter, milk solids, and sugar.

The study revealed that participants consuming 100 grams of dark chocolate daily for 15 days experienced lower blood pressure and increased insulin sensitivity compared to their pre-experiment conditions. Researchers attribute these advantages to the presence of flavonoids in dark chocolate, renowned for their potential to mitigate heart disease and cancer risks. Flavonoids, a group of plant compounds with antioxidant properties, have been found to improve cardiovascular health by promoting blood vessel function and reducing inflammation. This suggests that the health benefits associated with dark chocolate go beyond simple pleasure.

Conversely, white chocolate, lacking cocoa solids where flavonoids reside, demonstrated no such effects. The absence of these beneficial compounds may explain why white chocolate doesn't offer the same health advantages as its darker counterpart.

Does this suggest a shift from celery and carrot platters to chocolate assortments or from "an apple a day" to "a chocolate bar a day"? The resounding answer is likely "no." While the research highlights potential health benefits associated with dark chocolate, moderation remains key. Dark chocolate, despite its advantages, still contains sugar and calories that can contribute to weight gain and other health issues if consumed excessively.

Nonetheless, being cognizant of this nugget of information and anticipating potential revelations in the future won't dissuade a health-conscious individual from occasionally savoring the irresistible richness of a quality piece of dark chocolate. As research in this field continues, it opens the door to a more nuanced understanding of the relationship between certain foods and our health, emphasizing the importance of a balanced and varied diet.
Dark Chocolate Health Benefits

What is couverture chocolate?

Couverture is French for “coating.” Has high cocoa butter content: minimum 31 percent. This chocolate containing a minimum of 31 % of cocoa butter and 2·5 % of dry non-fat cocoa solids; if couverture chocolate is described as 'dark couverture chocolate' it shall contain a minimum of 31 % of cocoa butter and 16 % of dry non-fat cocoa solids; 

Couverture chocolate is a very high-quality chocolate that contains a higher percentage of cocoa butter than baking or eating chocolate. This additional cocoa butter, combined with proper tempering, gives the chocolate more sheen, a firmer snap when broken, and a creamy mellow flavor. 

Couverture Chocolate shall contain, on a dry matter basis, not less than 35% total cocoa solids of which not less than 31% shall be cocoa butter and not less than 2.5% of fat-free cocoa solids. Couverture is used by professionals for dipping, coating, molding and garnishing. The added cocoa butter in couvertures makes them ideal for one of their main uses: dipping and coating. 

White chocolate couverture was prepared by mixing white chocolate and palm kernel oil in different proportion as per the requirement of treatment in a double jacketed container maintained at 45-50ºc. 

What is couverture chocolate?

Composition of white chocolate

Primary chocolate categories are dark, milk and white that differs in content of cocoa solids, milk fat and cocoa butter.

White Chocolate shall contain, on a dry matter basis, not less than 20% cocoa butter and not less than 14%milk solids (including a minimum milk fat in a range of 2.5% to 3.5% as applied by the authority having jurisdiction in accordance with applicable legislation).

"Milk solids" refers to the addition of milk ingredients in their natural proportions, except that milk fat may be added, or removed.

White chocolate contains:
• cocoa butter
• milk
• sweetener
• no chocolate liquor White chocolates contained cocoa butter with no cocoa liquor. Hence, phenolic content and its compounds in white chocolates are lower than other chocolates.

U.S. standards require white chocolate to be
• 20% cocoa butter by weight
• at least 14% total milk solids
• less than 55% sweeteners

Milk in different forms is used in combination with cocoa and sugar to make milk chocolate and white chocolate. Starting from liquid milk, a number of different ingredients can be made. Milk solids have undoubtedly been responsible for the great increase in the consumption of white chocolate. These solids have commonly been used in the enhancement of nutritional and technological qualities of another wide range of different foods as well as in adding the desired flavor to them.
Composition of white chocolate

White chocolate

White chocolate contains cocoa butter as the main fat. It consists of only cocoa butter with 20% minimum, dry milk powder 14%, sugar 55 % minimum, vanilla, and lecithin. It contains zero percent coca solids. Without any of the chocolate solids, it is very sweet chocolate.

White chocolate is sweet and buttery compared with dark chocolate is less sweet and more bitter. White chocolate also have a poor shelf life.

White chocolate behaves differently than dark chocolate when cooking or baking; the core ingredients are different and often can’t be substituted for chocolate in recipes.

Although white chocolate is a misnomer, it is popular as both a cooking ingredient and a sweet. Bakers like to use it because it sets faster than dark chocolate, yet remains soft at room temperature.

Because of white chocolate has no cocoa solids, just cocoa butter, chocolate lovers said that white chocolate is not chocolate at all but a confection.

A feature of white chocolate, which also applies to coatings without added cocoa, is its susceptibility to oxidative rancidity of expose to light and it readily picks up foreign flavors.

Individuals who are allergic to chocolate, or dislike its taste, usually appreciate the white version of chocolate.
White chocolate