DARK CHOCOLATE: Is it really
better than Milk Chocolates, White
Chocolates and Flavored
Who invented Chocolate?
• The Olmec Indians are believed to be the first to grow cocoa beans as a domestic
crop somewhere between 1500 BC and 400 BC. Later on the consumption of cocoa
beans was restricted to the elite of Mayan society in the liquid form.
• As Mayan's migrate into the northern regions of South America around 600 AD,
they established cocoa plantations in the Yucatan. By the 14th Century this liquid
libation become popular among the upper classes of Aztec society. They were the
first to tax the beans than made this drink called "xocalatl" meaning warm or bitter
• Early Spanish explores to the area discovered the bean drink and in the 16th
Century brought it to Europe. They began to add cane sugar and flavorings such as
vanilla to their sweet cocoa beverages and by 1570 AD the cocoa was used as a
popular medicine and aphrodisiac.
• A century later the English introduced a solid chocolate in the form of chocolate
rolls and cakes, served in chocolate emporiums.
What is the reasons why people don’t
like eating Dark Chocolates?
• It’s not SWEET, because it has less sugar!
• It’s not CREAMY, SMOOTH and RICH!
• Or, it just depends on people's taste buds.
What is Milk Chocolate?
In addition to containing cocoa solids, milk chocolate
contains either condensed milk (most European varieties) or dry
milk solids. Milk chocolates are typically much sweeter than
dark chocolate, and many popular candy bars that are
chocolate-based use milk chocolate.
What is White Chocolate?
White chocolate is a confection that contain a blend of
milk, cocoa butter, and sugar, and often vanilla or other
flavorings. White chocolate does not contain any cocoa
solids and does not have a chocolate flavor. It gets its
name from the cocoa butter it contains, although cheap
varieties of white chocolate will have most or all of the
cocoa butter replaced by vegetable fats.
What is Dark Chocolate?
• Dark chocolate is chocolate without milk solids added. Dark
chocolate has a more pronounced chocolate taste than milk
chocolate, because it does not contain milk solids to
compete with the chocolate taste. However, the lack of
milk additives also means that dark chocolate is more
prone to a dry, chalky texture and a bitter aftertaste.
• The basic ingredients in dark chocolate bars are cacao
beans, sugar, an emulsifier such as soy lecithin to preserve
texture, and flavorings such as vanilla. Dark chocolate is
often distinguished by the percentage of cocoa solids in the
bar. The cocoa content of commercial dark chocolate bars
can range from 30% (sweet dark) to 70%, 75%, or even
above 80% for extremely dark bars. Common terms used to
distinguish the cocoa content of dark chocolate bars
include bittersweet, semi-sweet, and sweet dark chocolate.
Is Milk Chocolates, White Chocolates and Flavored
Chocolates has an ingredient that are bad for our health?
Depending on the type of chocolate, it can
have a little or a lot of sugar content.. Dark
chocolates are more bitter and contain less sugar
than commercial chocolates like candy bars. Those
who monitor their blood glucose levels or who are
looking to watch their weight should not consume
too much chocolate. It can cause insulin spikes and
be detrimental to your waistline.
According to the University of Kentucky College of
Agriculture, chocolate is a natural source of caffeine. Dark
chocolates contain a higher amount of caffeine than milk chocolate,
and this can be affect your health. Too much caffeine may lead to
hypertension, insomnia, anxiety, dehydration and inability to
The University of Maryland Medical Center advises that
chocolate can trigger migraines. Chocolate naturally contains the
chemical tyramine, which is believed to perpetuate migraine
headaches, although more research is needed to make a definitive
conclusion. Another factor that triggers migraines is elevated blood
sugar levels. Chocolate can raise blood sugar, so avoid it if you are
prone to migraine headaches.
• KIDNEY STONES
Chocolate contains oxalates, which are correlated with
a higher risk of kidney stones. Those who are predisposed to
kidney stones or have previously experienced a kidney stone
may want to avoid eating chocolate.
Free SAMPLE of Different
Variants of Chocolates!
Benefits of eating Dark Chocolate!
Dark chocolate contains antioxidants from a group
called polyphenols. The antioxidant resveratrol boosts the
immune system and provides mental health benefits by
increasing levels of endorphins and serotonin in the
brain, Psych Central notes. Endorphins and serotonin
work as natural antidepressants by improving moods.
Increases of serotonin also aid the digestive system. The
flavonoids, also part of the polyphenol group, in dark
chocolate play a role in lowering cholesterol and
improving blood flow to the heart and brain, the
Cleveland Clinic explains. Because dark chocolate
undergoes less processing than milk chocolate, it retains
more flavonoids during manufacturing.
• BLOOD FLOW
An ounce of dark chocolate a day may increase blood flow,
lower blood pressure, reduce the chance of blood clots and
lower low-density lipoprotein, or LDL, cholesterol levels, Psych
Central says. LDL cholesterol builds up on the inner walls of the
arteries to interfere with blood flow to the heart and lead to
• CHOLESTEROL EFFECTS
Although dark chocolate still contains forms of saturated fat
that can increase LDL cholesterol, it also has stearic acid, which
may neutralize the effects of cholesterol. Dark chocolate also
contains oleic acid, a type of monounsaturated fat that provides
the heart with protection. Monounsaturated fats may lower LDL
cholesterol and raise levels of protective high-density
lipoprotein, or HDL, which helps flush excess cholesterol out of
• STRESS REDUCTION
German and Swiss researchers found that
eating 1.5 oz of dark chocolate a day for two
weeks lowered stress hormones in people
who were highly stressed. The 30 subjects in
the study snacked on 20 g of dark chocolate in
the morning and again in the afternoon,
according to the October 7, 2009, issue of the
"Journal of Proteome Research," a publication
of the American Chemistry Society.
Daily Dark Chocolate Good for the
Heart, Loaded With Flavonoids
• Eating a small, 1.6-ounce bar of dark chocolate every
day is good for you. Very good for you, find Mary
Engler, PhD, RN, of the University of California, San
Francisco, and colleagues.
• One group got a Dove Dark Chocolate bar every day for
two weeks. Like other dark chocolate bars with high-
cocoa content, this one is loaded with something called
epicatechin. Epicatechin is a particularly active member
of a group of compounds called plant flavoniods.
Flavoniods keep cholesterol from gathering in blood
vessels, reduce the risk of blood clots, and slow down
the immune responses that lead to clogged arteries.
Why Dark Chocolate Is Different?
• Not all chocolate is created equal. Dark
chocolate contains a lot more cocoa than
other forms of chocolate. And standard
chocolate manufacturing destroys up to
half of the flavoniods. But chocolate
companies have now learned to make
dark chocolate that keeps up to 95% of
• While a little dark chocolate is good, a lot
is not better. Chocolate still is loaded
with calories. If you're going to eat more
chocolate, you'll have to cut back
somewhere else. And remember that
a balanced diet -- and plenty of exercise -
- is still the key to heart health.
They said that:
Chocolate could be cough medicine!
An ingredient of chocolate could put a
stop to persistent coughs and lead to new,
more effective cough medicines, research
Scientists found the key ingredient,
theobromine, is nearly a third more effective
in stopping persistent coughs than the
leading medicine codeine.
They say it produces fewer side effects
than conventional treatment - and would not
leave people drowsy.
How much chocolates should you eat
in a day or in a week?
According to researchers, 6.7 grams of dark
chocolate per day -- a bit less than half a bar a
week -- represents the ideal amount for a
protective effect against inflammation and
Those who ate dark chocolate regularly had a 17%
average reduction in C-reactive protein --
enough to decrease the risk of cardiovascular
disease by one-third in women and one-fourth