Chocolate Is Healthy » cocoa powder

Healthy Chocolate: The Kinds You Should Be Eating

sarita — Sat, 01 Aug 2009 16:37:20 +0000

Let’s be real. There’s healthy chocolate and there’s chocolate that isn’t so healthy. While we enjoy both kinds, here’s an overview of the best ways to each chocolate. Each maintains the nutritionally-rich and complex properties raw chocolate contains.

The first way to keep your chocolate intake on the healthy side is to eatraw, organic cacao nibs. Even unsweetened, they’re delicious on yogurt, soy ice cream and trail mix. They have a mouth-feel that provides satisfaction greater than any processed chocolate.

Another healthy way to eat chocolate is with minimally-processed cocoa powder. Free of fillers, it is great in a coconut shake or smoothie. Cocoa powder is best blended with non-dairy products for maximum nutritional value, so try to combine it with soy or rice based products in your recipes.

Both cacao nibs and cocoa powder are available in natural foods stores and some grocery stores.

The 7 Main Types of Chocolate and Their Uses

sarita — Sun, 12 Jul 2009 16:51:05 +0000

As we repeatedly profess, raw, organic chocolate is the healthiest and most nutritionally-rich form of chocolate. Other types of chocolate? Well, let’s just say the benefits take the form of satisfaction and taste, rather than health value.

With so many other types of chocolate appearing on supermarket shelves, here’s an overview of chocolates and their uses. In general, the less processed the chocolate is, the more nutrition it contains.

1. Bitter (unsweetened) chocolate has no sugar added and, a small amount of cocoa butter. Despite not having sweetening, it’s taste and mouth feel can still, surprisingly, be satisfying.

2. Bittersweet (semi-sweet) chocolate contains sugar, more cocoa butter than bitter chocolate, and about 50% chocolate liquor, which is made from processed cacao beans.

3. Cocoa powder – This is actually the pulverized remains of cocoa butter and is commonly used in baking.

4. Couverture – A rich chocolate containing a high level of cocoa butter, making it particularly creamy. It’s typically used in cake decorating and candy making.

5. Dutch process cocoa powder – A cocoa powder processed with alkali, it has a delicate flavor and is used in cakes and pastries. This alkalization process makes it neutral, so recipes using Dutch Process cocoa powder call for an acidic ingredient such as baking powder.

6. Milk chocolate – This popular type of chocolate contains condensed or powdered milk. Only a small amount of cocoa is required to make it milk chocolate. It is the most-consumed variety of chocolate due to its presence in candy bars and some desserts.

7. White chocolate – Containing the highest amount of sugar of all chocolate varieties, white chocolate is also made from milk fats and solids. It is not considered to be actual chocolate and with little to no cocoa solids, doesn’t offer vitamins or minerals.

Eat Wisely: Get the full benefits of raw, organic chocolate.

sarita — Sat, 27 Jun 2009 15:57:22 +0000

Once you understand the differences between processed and unprocessed chocolate, you’ll know how to reap the profound health benefits of this mineral-rich pod from the cacao tree.

Processed chocolate means that the cacao beans have been roasted along with additives thrown in . Keep in mind that more processing may maintain chocolate’s taste, but not its vitamins. Research says that some processed foods like hot dogs have been known to cause cancers. For example, a Hershey bar is comprised not just of chocolate but as well as fillers, and transfats. Avoiding processed foods such as prepackaged meat and sugar cereals is necessary to get the nutrients you need.

Unprocessed chocolate refers to nutrient-rich chocolate that is raw or very minimally processed. It is widely available in health food stores and some grocery stores. You’ll most commonly find cacao nibs (similar to chocolate chips) and powder that is processed only slightly. Believe it or not, raw unprocessed chocolate is actually more satisfying than a typical chocolate bar. Try it!

Unfortunately, the majority of chocolate in the world is highly-processed chocolate. But you’ll find it relatively easy to find and enjoy the benefits of raw, organic dark chocolate.

Dutch vs. Natural Cocoa Powder In Baking

sarita — Tue, 23 Jun 2009 00:34:12 +0000

Of all the types of raw, organic chocolate, cocoa powder offers the most flavanols and antioxidants. It’s the least processed form of cacao and is free of fillers. It’s great mixed in with soy ice cream, smoothies or coconut water drinks. Mixing cocoa powder with dairy products such as milk may remove some of the nutrients, so consider using soy milk or rice milk in these chocolate creations.
Cocoa powder in its raw organic form is linked to cardiovascular health benefits and possibly helps to lower blood pressure. It also contains large numbers of antioxidants (considerably more than red wine or green tea).

There are two main types of cocoa powder, natural and Dutch processed. Dutch processed, or alkalized cocoa, has a well-rounded flavor profile but is richer and deeper in color than the natural version. It gives baked goods an intense chocolate-y flavor without the bitterness. Natural cocoa powder can have a more astringent taste and may require some additional sweeteners to balance the flavors. They both affect the baking process differently so be sure to read a recipe carefully as moisture and leavening are affected by the one you choose. Keep in mind, the more cocoa is processed, the fewer nutritional benefits it offers. So enjoy Dutch processed cocoa for the taste it imparts to your baked goods, rather than the health benefits.