Chocolate and Cocoa

The Dark Truth About Chocolate

ESCRITO POR: Penelope Collado - July 2, 2020 - 7 MIN LECTURA

SHARE

Myths and Surprises About the Darkest of Pleasures.

While we do not need reasons to love chocolate, it is true that it can be a guilty pleasure, since much has been said about it that turns out to be false or inaccurate, and many surprising and unknown truths remain hidden. But after we demystify chocolate together, you’re going to want to eat one right away, so go ahead and think about what you want.

Before you read the answer, think about your answer and compare what you know and don’t know about chocolate.

Chocolate is high in caffeine.

False! A 1.4 ounce chocolate bar contains six milligrams of caffeine. That’s equivalent to the caffeine in a cup of decaffeinated coffee. So if you’re up, it won’t be because of the chocolate you ate.

Chocolate has a special melting point.

True! Chocolate is the only edible substance that melts at around 34°C or 93°F, just below human body temperature. That’s why chocolate melts so easily in your mouth.

Chocolate is fattening and increases bad cholesterol.

False! The main fat in chocolate is called stearic acid, the main component of cocoa butter, and what gives chocolate the ability to = melt in your mouth that we mentioned earlier. Science shows that it does not increase bad cholesterol (LDL). In fact, eating a moderate amount of chocolate may increase the good cholesterol (HDL). Remember that health is the sum of habits, and good quality chocolate in moderation fits perfectly into a healthy life.

Chocolate is a vegetable

True… sort of! Dark chocolate comes from the cocoa bean, which grows on the cocoa tree (Theobroma cacao), an evergreen plant of the Malvaceae family (other members of the family include the molondrons and cotton). This makes the most important part of your favorite treat a vegetable, but I don’t think you should count that bar you’re about to eat as a salad service.

Chocolate has a poor nutritional value

False! Chocolate is one of the most nutritious desserts you can eat, as it is rich in magnesium, copper, iron, and zinc. Remember that chocolate contains flavonols, and these have been shown to have antioxidant properties that can fight cancer.

It’s not easy to make chocolate

True! Despite their popularity and abundance, cocoa beans don’t magically turn into chocolate! It takes about 400 beans to make a single pound of good chocolate, and a chocolatier needs two to four days to make a chocolate bar (which you then eat in minutes).

Chocolate is an act of patience and love because a farmer must wait four to five years for a cocoa tree to produce its first beans.

Chocolate causes tooth cavities

False! Cavities are formed when bacteria in the mouth ferment the remains of sugary and starchy foods, which acidifies the mouth and can cause cavities. Chocolate does not cause cavities, excess sweets, and poor dental hygiene do. So eat chocolate without worrying, just remember to brush your teeth well before going to sleep.

Chocolate absorbs flavors from its surroundings

¡Verdadero! Así que mantenlo bien sellado si no te lo vas a comer todo de una vez. El chocolate es como una esponja y absorberá cualquier aroma a su alrededor, así que si lo tienes en tu cartera al lado de un paquete de chicle de menta, tendrás chocolate con menta. Si lo pones en tu nevera al lado del queso, tu chocolate podría saber un poco a gruyere o parmesano, así que recuerda guardarlo bien, comértelo todo o compartirlo.

White chocolate is not real chocolate

Mmmm, not quite! White chocolate is not considered chocolate in the strictest sense of the word because it lacks the cocoa solids that give the chocolate its characteristic flavor and color, but it does contain the fatty part of the cocoa bean, the cocoa butter, which gives the chocolate its smooth texture. Cocoa butter combines with ingredients such as sugar, milk solids, and vanilla to create delicious and aromatic white chocolate bars.

And before you think that white chocolate is an inferior product with tons of additives, remember that we have chocolatiers who have created white chocolate so delicious that it is worthy of the name.

Chocolate does not require any special thermal process

False! That special process is tempering, an important part of creating good chocolate. During tempering, the chocolate is raised and lowered to specific temperatures so that the crystals in the cocoa butter line up precisely. This results in the characteristic brightness and firmness when it is in your hand, and the softness with which it melts when it is in your mouth.

Badly tempered chocolate has a matte and disembodied finish, so we can say that good chocolate is the perfect balance between science, history, and nature.

  • chocolate
  • cocoa bean
  • dark chocolate
  • White chocolate
SHARE
Sign up
Receive Mama Candín’s recipe booklet as our welcome gift.

Monthly access to discounts, recipes, curiosities, tips, and of course, wisdom.   

In order to provide you the content requested, we need to store and process your personal data. By sending this form you allow us to store and process your personal data for this purpose. You can unsubscribe from these communications at any time. For more information on how to unsubscribe, our privacy practices, and how we are committed to protecting and respecting your privacy, please review our Privacy Policy.
bolitosycandin.com is committed to protecting and respecting your privacy, and we’ll only use your personal information to administer your account and to provide the products and services you requested from us. From time to time, we would like to contact you about our products and services, as well as other content that may be of interest to you. If you consent to us contacting you for this purpose, please tick below to say how you would like us to contact you
ONLINE STORE
Gifts for every occasion
There are no more products…