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The Chocolate’s Confession

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Ingredients

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Cocoa Liquor

Sugar Cocoa Butter

Milk (if it’s milk chocolate)

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Processing Steps

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Cocoa beans – harvesting Cleaning Roasting

Removing shellsProduct: Nibs (inside of the cocoa beans)

Grinding of nibs into paste

Product: Cocoa Liquor (A) Pressing Product: Cocoa

butter (B)

Mixing (A+B+sugar+milk)

Stirring and Molding

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Benefits of Cocoa

Note: I mention cocoa, instead of chocolate

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• Rich in flavanols – has antioxidant properties – prevent alzheimer’s, heart disease and cancer

• Anandamide – relax – trigger production of endorphins (happy hormones)

• Caffein – in small amount – increase alertness

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Health Disadvantages of Chocolate

Note: Again, I write ‘chocolate’, instead of cocoa here

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• Cocoa butter (one of the ingredients) – contains mainly FATS – and 33% is saturated fat

• High fat content = High calories• Decrease in antioxidant content after roasting

“The more non-cocoa items are added into chocolate, the more diluted the healthy chemicals in cocoa become”

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Huh……? No chocolate for me?

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• Choose natural cocoa and dark chocolate over milk chocolate

• Avoid chocolate-coated products – most are high in sugar

• Learn to read labels especially Ingredient list – amount of ingredients used are listed in descending order

– Avoid when sugar is the first in the list

• The lesser non-cocoa items, the better

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ENDFeel free to comment at www.elsayeo.com