Natalia Fedorenko, FoodEx nutritionist, on the favorite treats of millions. Which chocolate is healthier? How to choose natural chocolate? How much can you eat without harming your health and what can you combine it with?
It’s no secret that the healthiest chocolate is dark chocolate. It has a characteristic rich flavor and thick aroma. The main rule of chocolate is a minimum of sugar and a maximum of grated cocoa. Read the product composition carefully. Natural chocolate must contain cocoa butter, and it should not contain even a hint of any other confectionery fat, oils, or cocoa powder (made from the cake that remains after the oil is pressed from the cocoa bean).
Bittersweet chocolate contains 4 ingredients: cocoa butter or cocoa bean derivatives, cocoa mass, lecithin (an amino acid), and powdered sugar.
A slice of natural chocolate melts in your mouth in seconds, leaving a tart, pleasant taste, and does not stick to your teeth and palate. The secret of melting is cocoa butter. The melting point of chocolate is 32 C.
Choose chocolate without fillers or with almonds (they reduce the glycemic index of the treat). Real chocolate has a smooth, polished surface, without dullness or roughness. The consistency of the chocolate should be hard and rather brittle. When natural chocolate is broken, a characteristic ringing sound is heard.
A clear indicator of chocolate quality is the price. Pay attention to the shelf life, which for real chocolate is 3-10 months.
It is better to consume chocolate separately with a small amount of water at room temperature. If you prefer chocolate with coffee, it is better to brew natural coffee without cream and milk. If you add even a drop of milk to chocolate, all antioxidant properties are lost. The drink should not be hot!
It is better to eat chocolate no more than 2-3 times a week in slices weighing up to 15 grams. Choose the morning time for this. If you eat chocolate in the evening, it will block the hormone that helps you lose weight during sleep.
