But to the normal everyday shopping consumer, what exactly does this mean?
All finished chocolates are a combination of several ingredients in different percentages. A finished piece will include a combination of:
- cacao content (this is the percentage of the chocolates weight that is actually from the cocoa bean itself)
- milk or milk products (could be fresh milk, cream, dried milk powders, whey etc)
- some type of sugar or sweetener
- vanillin, vanilla or another flavoring agent
- lecithin, an emulsifier which helps to "hold all the other ingredients together" in the finished product
So when a chocolate bar states a 70% cacao content, that means 70% of the ingredients of that finished bar is from the cocoa bean itself. The other 30% of the ingredients is a combination of the other four ingredients that are shown above.
A good quality dark chocolate, lower in sugar and with a strong chocolate flavor therefore usually ranges from the 70 to 80 and even up to 99% cacao. As an example, rarely does any milk chocolate piece ever exceed a 30 to 40% cacao content.
So, obviously, to receive the most beneficial cross of health-giving plant compounds, by finding and cultivating a relationship with a good quality dark chocolate, for the diabetic - and anyone else for that matter - this leads to an increased resistance to future medical complications.
So the secrets to a dark chocolates health benefits is nothing more than finding a large percentage of deep, dark rich aroma and taste from a good quality cacao bean, actually on its shortest road straight from the plant. When you purchase or prepare your own sweet treats right from your own home with some great recipes, maintaining health benefits becomes second nature right along with its many health benefits.
Can't you just smell...and taste that pure perfection on the tip of your tongue right now?
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