A recent article by Time Magazine discussed whether or not eating dark chocolate was a good or bad thing, and the result was a resounding – YES!
5 out of 5 experts agreed that you should eat dark chocolate and has been linked to lowering blood pressure and increasing anti-inflammatory activity, which helps protect against heart disease. With most things though, it is always best when you eat it in moderation.
If we take it one step further in terms of ‘health’, you need to take into consideration that not all dark chocolate is the same.
Firstly, dark chocolate can found in two forms, compound and couverture. One of the biggest differences is that couverture contains cocoa butter. However, compound removes this cocoa butter and replaces it with vegetable oil. Compound chocolate has a 45 degree melting point, which means it will never melt in your body, making it harder to digest and can raise your cholesterol.
Secondly, the higher the the percentage of chocolate, the better. Dark couverture can be found in percentages ranging from 54% to 80% and sometimes even higher.
Savour Chocolate & Patisserie School in Brunswick run cooking classes in Melbourne and only use Callebaut couverture chocolate in our school and in our retail store for purchase. Some of the different variants of cocoa percentage include:
Callebaut also produces an Origin range where the cocoa beans are produced from a single region. Each chocolate brings you a different taste and aromatic character – reflecting the soil, the climate and the environment where the cocoa beans were grown. Just like wine, the taste of these couvertures can slightly alter with each harvest. The different origin chocolate regions include:
YES, dark chocolate is good for you, but as you can see, when it comes to dark chocolate, there are many options and varieties.
I would recommend trying all the different dark chocolates and finding the right one that suits you in terms of cocoa percentage, and of course taste – besides it’s good for you!