all u need to know about chocolate

from locolat, a chocolaterie (i just made that word up) in adams morgan: Nutrition Cocoa and chocolate are important sources of energy: with their concentration of calories in a small volume, cocoa and chocolate are among the most concentrated vegetable energy suppliers. That’s why they are one of sports peoples' favorite foodstuffs for recuperation after intense training. Chocolate contains a combination of sugars and fats that can make you feel good during and after consumption. Relevant scientific studies show increased feelings of satisfaction among the majority of consumers. Cocoa and dark chocolate contain no cholesterol. Milk chocolate and white chocolate contain only minimal quantities due to the added milk fats. Cocoa and chocolate provide a true treasury of minerals: copper, magnesium, iron, phosphorus, calcium. For example: 100g milk or white chocolate contains between 20 and 40% of the Recommended Daily Allowance (RDA) of calcium. Certain polyphenols in cocoa and chocolate are thought to have an anti-oxidant effect, just like the polyphenols in red wine. Studies on this are proceeding apace and show promising results. For example the flavonoids present in cocoa may counteract the oxidation which turns good cholesterol (HDL) into bad cholesterol (LDL). Scientists even suggest that cocoa flavonoids might have a stronger anti-oxidant effect than the flavonoids found in red wine. Cocoa polyphenols may also protect the body against substances which damage the immune system, causing rheumatism and arthritis. Many of these studies were carried out in Japan, and additional research will be needed before definitive statements can be made. Scientific studies show that certain polyphenols in cocoa may render harmless the free radicals which affect DNA in body cells. In addition, they may neutralize other free radicals which cause cancer. Further research is needed into these scientific indications. Cocoa and chocolate contain stearic acid. This unique saturated fatty acid has a neutral effect on the production of LDL or “bad” cholesterol, even with daily moderate consumption. The same studies show that the stearic acid in chocolate can promote the production of moderate quantities of “good” cholesterol in some test subjects. Cocoa mass contains around 15% soluble and insoluble dietary fiber. Dietary fiber has an important function in supporting the passage of food through the gut and keep the gut and stomach walls clean. Milk chocolate and white chocolate can be regarded as important sources of calcium and proteins. Milk – one of the main sources of calcium in our diet – is declining in popularity among large numbers of growing children and adults. However, we need calcium to keep our teeth and bones strong. According to scientists, the use of chocolate and cocoa as natural flavorings for milk can play a role in countering this trend. Cocoa and chocolate contain very minimal quantities of caffeine and theobromine. Scientists believe these substances have a stimulating effect on the human body. The amounts found in cocoa and chocolate are so small, though, that there is still no consistent evidence for these effects. Regular, moderate consumption of chocolate fits perfectly into the context of a varied and balanced diet and a healthy lifestyle that combines taste with health. Storage of Chocolate Always store chocolate in a dry, dark place at a temperature of 12°C to 16°C. So: never in the fridge. Also avoid temperature shocks of more than 10°C: your chocolate might develop a white sheen. This does not affect the taste, but admit it: a dark, shiny and good looking praline or chocolate bar looks far more tempting. Never store chocolate alongside strong-smelling foodstuffs. Chocolate absorbs odors very easily and this could affect the sublime taste of your favorite treat. The best temperature to consume chocolate is at 18°C to 21°C. At this temperature, chocolate remains crunchy, yet is ready to fully release all of its flavors and aromas in your mouth. So always give chocolate the time to acclimatize from its storing temperature to room temperature. Quality cocoa, dark and milk chocolate have a long shelf life by nature. The cocoa polyphenols naturally present help to protect dark and milk chocolate from oxidation for long periods. They are natural preservatives. Types of Chocolate Dark Chocolate - contains cocoa mass (also called cocoa liquor), cocoa butter and sugar. The content of cocoa solids – that is the dried fraction of all cocoa substances – varies between 35 and 70% or more. The higher the cocoa content, the more bitterness you will experience. To real chocoholics, there is only one real chocolate: very dark, bitter chocolate with a very high cocoa content. Milk Chocolate - contains the same ingredients as dark chocolate, with milk powder added to give the chocolate a lighter brown color and a creamy texture and taste. White Chocolate - contains milk, sugar and cocoa butter but no cocoa liquor (cocoa mass). That explains the pale, ivory color of this sweet chocolate. Couverture - is a chocolate with a high fat content of at least 31% and mainly produced for bakers, pastry chefs and chocolatiers. This means at least 31% cocoa butter in dark chocolate, and 31% of cocoa butter and milk fat in milk chocolate. This gives the chocolate an extreme richness and “hardness”, and the ability to create astonishing pralines with a very thin yet crunchy chocolate layer. Chocolate & Health Source of energy for an active lifestyle - Because of the high concentration of calories in a relatively small volume and thanks to the positive relationship between sugars and fats, chocolate is an important source of direct energy. Chocolate also compensates very rapidly for the energy that the body expends during heavy physical or mental exertion. That's why chocolate is extremely popular with athletes, students and anyone who wants to restore their energy quickly after strenuous activity. In short, chocolate goes hand in hand with an active lifestyle. Polyphenols believed to counteract free radicals - Polyphenols are natural components found in healthy plants such as fruit and vegetables, and also in the cocoa plant. The polyphenols found in cocoa belong to the category of flavanoids, in particular the flavanols. Flavanols are particularly abundant in cocoa beans, even more than in red wine or green tea. Cocoa also contains unusually large amounts of more complex flavanols called procyanidins. These are powerful antioxidants protecting body cells against the effect of free radicals. According to research, free radicals accelerate the ageing process and are responsible for the degeneration of certain body functions, such as the ability to see or the nervous system. In addition, flavonoids appear to have positive cardiovascular effects, to strengthen the immune system, to lead to lower cholesterol/blood pressure and to improve the function of blood vessels. Low levels of cholesterol - In cocoa and chocolate, we also find a unique saturated fat which, according to recent research, has a neutral effect on the production of bad cholesterol and could possibly promote the creation of good cholesterol. Cocoa and dark chocolate are naturally cholesterol-free, and milk and white chocolate only contain a minimal amount of cholesterol, which comes from the milk used in these products. Sugar absorbed slowly by body, resulting in low Glycaemic Index - Before being turned into chocolate, cocoa beans contain very few natural sugars. The added sugar only causes the blood sugar to rise by a very slight degree, which results in a low Glycaemic Index. Thanks to the unique composition of chocolate, the sugar present is absorbed very slowly by the human body. Chocolate does not harm teeth. Eating chocolate can lead to a feeling of well-being and have a calming effect on one’s state of mind. Stimulating effect of theobromine and caffeine - Cocoa and chocolate also contain minimal levels of theobromine and caffeine. These substances have a stimulating effect on the central nervous system, the heartbeat and the relaxation of the respiratory muscles. Recent medical research indicates that theobromine and caffeine reduce fatigue and improve concentration. Essential calcium and proteins for young people - Children and young adults, for whom proteins and calcium are extremely important, adore milk chocolate and chocolate-flavored drinks. Furthermore, milk and white chocolate are themselves sources of calcium and proteins. Vitamins A and B12 support growth processes - Milk and white chocolate are rich first and foremost in vitamins A and B12, which, among other things, contribute to the growth of healthy teeth and bones, the absorption of calcium and phosphorous, the creation of red blood cells and the growth of muscles and tissues. B-complex, D and E vitamins - Cocoa and dark chocolate also contain many B-complex vitamins, needed for releasing energy and creating the body's building blocks. In addition, dark, milk and white chocolate all contain vitamins D and E. Minerals for proper functioning of the body - As well as being a source of vitamins, chocolate is also a source of those minerals vital to proper body functions. Dark chocolate is particularly rich in magnesium, important for robust brain function. It also contains copper, iron, manganese and zinc for the promotion of cell growth, the repair of tissue and the absorption of nutrients. Dietary fiber with cleaning effect on digestive system - Chocolate also has a beneficial effect on digestion. Cocoa mass contains around 15% of soluble and non-soluble dietary fiber. This fiber improves intestinal movements and keeps the intestinal and stomach walls clean.