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Why you should eat more quality chocolate

06 December 2018 , 0 comments / 0 likes
Very rarely there comes a food or an ingredient that is loved by all ages. Chocolate is something, which the brands have capitalised on for years. Consumed as a dessert, a stress buster or simply as a snack, chocolate is universally accepted. It will be impossible to find a food item that may not have a chocolate variant of the same. But while we have devoured chocolate for years, it is also important to know that there is more to chocolate than just its taste.

At the Home Baker Matters, Mariam Begg, health coach, took us through the healthy side of chocolate:

  • The world of chocolate: Mariam set the tone of her talk right in the beginning with, “Chocolate is not a generic term, it is vast, there are different types of chocolate, different types of cocoa and it all affects the outcome of your recipe while baking”. The history of cocoa and chocolate goes back almost 4,000 years, so we can imagine how deep the world of chocolate will be. The legend has it that the Asterix believed cacao seeds were a gift of the God of Wisdom and at one point, these seeds were so valuable that they were used as currency for transactions.

  • Chocolate Vs other foods: The longest standing myth has been that chocolate is full of calories and it’s not a healthy option. But when we compare chocolate with some food items, the results are astonishing. Berries, which are known to have superior anti-oxidants properties, lags way behind organic raw cacao which has over 40 times the antioxidants than berries. Well, that’s not all, cacao has more calcium than milk. Yes, you read it right! On a lighter note, Mariam went on to say, “Now onwards, give kids cacao instead of milk.”

  • A plant-based ingredient: What works in favour of cacao is that it derives its origins from a plant. As a result of this, our body can absorb its benefits more effectively. Cacao is known to be the highest plant-based source of iron known to man. It beats beef (2.5mg) and spinach(3.6mg) when it comes to possessing iron/100gms with 7.3mg. To make the most out of cacao, Mariam Begg had an important suggestion, she said, “Combining cacao with oranges or lemons will lead to creating healthy dessert options.”

  • Invest in good chocolate: The less processed your chocolate is, the better it is for you. The cocoa powder available to us is chemically processed and roasted. To make chocolate into a bar, one has to heat it at a very high temperature. The only downside to it is, it ends up destroying large amounts of anti-oxidants and flavour tones of the chocolate. An advocate of the raw form of cocoa, Mariam say, “Raw cocoa has the highest amount of anti-oxidants.”

Want to be amazing with Chocolate Recipes? Here’s how you can