The evolution of the multi-billion-dollar chocolate industry is due to several key factors. Some of these factors include growing consciousness about its health benefits and the persistent demand for chocolate-based confections, which results in impulsive buying.
Indulging in chocolate is being encouraged for its health-promoting micronutrient composition. Numerous studies indicate that cocoa provides several health benefits, especially preventing cardiometabolic disorders. In addition, chocolate consumption helps maintain an active and balanced immune system, efficient control of diabetes, skin protection against sun damage, and stress reduction.
The story of chocolate comes in various versions. However, most of the talk revolving around chocolate being unhealthy is mainly due to its high fat, high sugar or calorie content. Therefore, side effects of consuming too many chocolates involve obesity, hypertension, migraine, diabetes, and coronary heart disease.
History of Chocolate
The origin of the word “Chocolate” traces back to the Aztec word “Xocoatl.” Xocoatl referred to a bitter drink fermented or brewed from the cacao tree beans, or Theobroma cacao, meaning “Food of the Gods” in Latin. The origin of chocolate can be traced back roughly 3500 years, during the time of Olmec’s of Latin America, one of the earliest civilisations. The Olmec were the first to refine chocolate from the cacao plant. According to both Aztecs and Mayans, cacao beans possess enchanting & divine traits. These are suitable for sacred occasions like marriage, birth, and death.
How are Chocolates Made?
A cacao pod is the prerequisite material required for producing chocolates. Bean or seed extractions from this pod are firstly fermented and then roasted into the most widely recognised form of cocoa beans. The cocoa nibs, the meat inside the cocoa bean, are first separated from the bean’s shell. Next, you ground the nibs to obtain cocoa butter and the fatty portion and obtain chocolate liquor following the separation. Finally, this liquor is processed further to receive solid cocoa and chocolates meant for consumption. Subsequently, removing the nibs and grinding the beans further to obtain the coca powder, using it for beverages and bakery products.
Types of Chocolate
You can classify chocolates into dark, white or milk chocolate. Dark chocolate constitutes 50-100% cocoa solids, cocoa butter, and sugar, whereas milk chocolate contains approximately 10-50% cocoa solids, cocoa butter, sugar, and milk in some form. Conventionally, dark chocolates are almost devoid of milk.
Cross-contaminants like milk traces may be present since we use the same machinery in manufacturing both forms of chocolates. Contrarily, white chocolates have a minimal amount of cocoa solids made of cocoa butter, milk, and sugar.
Dark Chocolate
Dark chocolate usually contains around 70-85% cacao solids. Additionally, it also has several other essential minerals in diverse quantities. According to the data made available by the U.S. Department of Agriculture (USDA), every 100 g portion of dark chocolate constitutes:
- Energy: 598 kCal
- Protein: 7.79 g
- Fat: 42.6 g
- Carbohydrates: 45.9 g
- Fibre: 10.9 g
- Sugars: 24 g
- Magnesium: 228 mg
- Phosphorus: 308 mg
- Calcium: 73 mg
- Iron: 11.9 mg
- Potassium: 715 mg
- Sodium: 20 mg
- Cholesterol: 3 mg
- Caffeine: 80 mg
Nutritional Benefits of Chocolate
Chocolate, even though it is known for causing weight gain, there are a plethora of health benefits that come along with it, only when consumed in limited quantities which are prepared with healthy ingredients.
Conclusion
Chocolates have numerous health benefits as well as risks. Hence, maintaining a sensible, positive, and moderated consumption is necessary. Incorporating chocolate can help someone avail of the broad spectrum of benefits that this food product naturally provides.
One of the most important factors to consider before including chocolate as part of a balanced diet is to opt for optimum quality chocolate and other chocolate-based products. Furthermore, one should not expect the body to gain all the beneficial nutrients without gaining the avoidable ones. Finally, suppose anyone faces trouble exercising control over their consumption. In that case, the negatives of chocolates will outweigh the positives. It’s best to seek the assistance of a nutritionist, dietitian, or a qualified health expert on how much is good for you if you are looking at losing weight or have conditions like high blood sugar or diabetes. Usually, a couple of pieces of chocolate in small mid meals or before strenuous activity is permissible. Always look for premium quality chocolates to reap maximum benefits.
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