black chocolate
white chocolate
types of chocolate
chocolate drink
energizing chocolate
Chocolate Review
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Although chocolate is eaten with pleasure, the consumption of cocoa and bitter chocolate has a beneficial influence on the circulatory system. Studies have also shown anticancer, brain stimulant and cough and diarrhea inhibitory effects. But excessive chocolate consumption favors obesity and diabetes. Studies have shown that during the melting of chocolate in the mouth, the brain shows an increase in electrical activity and heart rate more than during a passionate kiss, and the sensation lasts four times longer.
Swiss and American cardiologists call bitter chocolate (70% cocoa) "sweet aspirin". Its consumption would improve heart disease and reduce the incidence of thrombosis. Scientists appreciate the antioxidant effect of the substance. They also say that cocoa flavones lead to lower cholesterol deposits on the walls of blood vessels and that in cocoa-loving consumers, a slowing down of the phenomenon of premature aging of the skin and a reduction in the incidence of cardiovascular disease have been observed.
Black chocolate
Dark chocolate is one of the most popular foods in the world. Overall, this product is appreciated for its delicious taste. But we must not forget the many benefits of dark chocolate for physical and mental health.
Many people feel guilty after eating chocolate because they are not aware of the benefits it offers the body. Many still believe the myth that chocolate "fattens".
In fact, daily consumption of small quantities of dark chocolate should not cause anyone any reprimand. This product does not add extra pounds and does not harm the body in any way. On the contrary, dark chocolate has many beneficial properties.
White chocolate
The white chocolate is devoid of the solid mass of the cocoa bean and is made from a mixture of cocoa butter, milk and a lot of sugar.
Dark chocolate contains several antioxidants and other compounds that can help prevent heart disease, improve insulin sensitivity, and maintain the health of blood vessels.
Moreover, white chocolate is more caloric than dark chocolate and does not contain dietary fiber at all. It therefore fattens more and contributes to the increase of "bad" cholesterol in the blood.
White chocolate is white precisely because it lacks cocoa powder. Cocoa butter is used as the main source of fat for the production of white chocolate. However, some versions of white chocolate may contain palm oil or other fats.
There are several types of chocolate
As with coffee, there are several types of chocolate, depending on the ingredients it contains and depending on the quantity of cocoa in its composition. The most common is milk chocolate, but it is not suitable for silhouette, as it often contains a lot of sugar and milk. Bitter chocolate, or dark chocolate, as it is called, is a chocolate with a high cocoa content, generally over 70%. Not only does it make it a much darker color than milk chocolate, but it is also slightly bitter to taste, with a smaller addition of sugar. White chocolate is not chocolate in the true sense, because it does not contain cocoa beans. Instead, it may contain cocoa butter. Therefore, the best choice for a small sweet treat is bitter chocolate, but without other creams, nuts or fruits.
Chocolate was first consumed as a beverage
Cocoa beans are native to Mexico and different parts of Central and South America. It is believed that the inhabitants of these areas began to grow cocoa as early as 1250 BC, or maybe even earlier.
Cocoa was prepared in the form of a drink in both Mexican and Aztec culture, although the result was not at all similar to the hot chocolate we know today - it was a bitter-tasting drink, consumed at certain ceremonies. , such as marriage. The Aztecs appreciated cocoa beans so much that they were often used as currency.
Chocolate has an energizing effect
Fatty acids, such as stearic acid and palmitic acid (both saturated) and oleic acid (unsaturated) help increase the energy level, without the risk of accumulating cholesterol, as regards pure cocoa. When cocoa is used for chocolate, the amount of cholesterol it contains depends on the type of milk and other dairy products used as ingredients.
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