2. South Africa.The only way these products
could last on the shelves would be to add
preservatives.”
Dark chocolate may be an acquired
taste that not everyone is fond of, but
this is where you will really discover the
nutritional benefits of chocolate. Quality
dark chocolate is better than good milk
chocolate mainly in the way of fat content.
“Dark chocolate is less fattening that than
milk chocolate. This is because pure dark
chocolate does not contain any milk solids
while milk chocolate is made with less pure
cacao and more milk solids. Without the
milk solids, pure cacao has a sharp and
bitter flavour,” she adds.
Red wine, blueberries and green tea are
all known as potent sources of antioxidants,
but cacao beans top them all and are now
being hailed as a super-food. Studies done
at the University of Bristol in England and
the University of Scranton in Pennsylvania,
USA, show that cacao beans are the most
potent source of polyphenols, a large
subgroup of antioxidants.
The presence of phenylethylamine
in chocolate can also help alleviate
depression and increase your sexual drive.
This natural amphetamine is what makes
us feel euphoric when we fall in love.
A recent study conducted at the
University of L’Aquila in Italy has also
found that the antioxidants present in dark
chocolate could help control diabetes and
blood pressure.
“Dark chocolate is recommended
as the ultimate health treat because it is
rich in magnesium, which is important
for healthy brain functioning. It is also an
energy booster containing vitamins A1,
B1, B2, C, D and E along with copper, iron,
manganese and zinc for the promotion of
cell growth, the repair of tissue and the
absorption of nutrients,” says Price, who
bases much of her research on the studies
of renowned chocolatier Barry Callebaut.
Price adds that Cacao 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.
There are of course studies that
counter the claims of those who promote
chocolate, and it stands to reason that
regular exercise and balanced diet low in fat
and processed sugar and high in proteins,
fresh vegetables and fruit is vital. A little
fine quality chocolate on the side, however,
is not as bad as we have long believed.
“Regular but moderate consumption of
chocolate fits perfectly into the context of
a varied and balanced diet that combines
taste with health,” says Price.
A chocolate by any other name would
taste as sweet but there is more to a
label than you may think.While the raw
beans, which come from the Theobroma
cacao,tree are known as cocao or cacao
beans, most people are more familiar
with the term cocoa, particularly as a
powder form. In the chocolate industry,
cacao is the name reserved for only
the purest natural form. Commercially
produced cocoa powder sold in
grocery stores is not allowed to be
labelled “cacao” because it contains
additives and other ingredients such as
sugar and milk solids, which is why the
popular name cocoa came about.
Chocolatier Mary-Anne Price
comes from a family with an
avid interest in fine chocolate.
She was born in Antwerp, Belgium, and
when her family moved to South Africa,
Price saw an opportunity to introduce the
world’s finest chocolate to this country.
She established Shautany Chocolatiers and
began importing pure Belgian chocolate
to make her own truffles, dipped coatings
and bars.
“It all began out of a small factory on
our farm in Hazyview”, she recalls. “Fine
quality chocolate was still unappreciated
then and it was a slow process of building
an awareness of pure Belgian chocolate
and our brand.”
“If you are going to eat chocolate, make
sure it is good for you,” says Price. Many
commercial chocolates are made with
harmful hydrogenated vegetable fats or
oils to prolong their shelf life.They interact
with our normal fat metabolism and inhibit
necessary enzymes. Eating these harmful
fats contributes to increased risk of cardiac
disease and strokes. “These fats not only
cause obesity and raise cholesterol levels,
they also deplete good cholesterol (HDL),
which is our bodies’ natural way of fighting
cardiac disease.”
Chocolate can in fact play a healthy
role in your diet, but this is largely
dependent on the quality and quantity
of the cocoa content as well as other
ingredients added. Most commercial
chocolates have a high content of sugar
and hydrogenated fats in place of the
more expensive cocoa butter, and they
also use preservatives to keep the
chocolates fresher for longer.
Price explains, “Although it has less
cocoa than dark chocolate, milk chocolate
is not necessarily bad chocolate. The milk
chocolate that we use is very good for you
because it does not contain preservatives
or hydrogenated fats. Think about how
many international chocolate companies
import their chocolates and truffles to
What is in a name?
Chocolate can in
fact play a healthy
role inyour diet,
butthis is largely
dependent on
the quality and
quantity ofthe
cocoa content
aswell as other
ingredients added.
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