The different types of chocolate, what is the healthiest?
Few people there to who does not like chocolate , maybe because we now have so many variants and types that is complicated not find any that do not suit our tastes. Black, white, milk, with nuts, fruit, with jelly beans (yes, no), with Lacasitos (chocolate with chocolate, yum!) With flavored gelatins inside …
The raw material from which comes the chocolate, we should not forget that it is a product and not a food is the cocoa. We are discussing the making of chocolate and what that gives us more benefits and is healthier .
The whole process begins with the collection of cocoa beans in the harvesting areas. Once you collected these beans are sent to plants where they begin to be treated: they are subjected to a washing process and toast and then move to themain process, which is the roasting of the beans . Through this process when they are roasted, moisture and acidity of the beans is removed and aromas are enhanced.
After this, the different cocoa beans are mixed together and passed to the ground and beaten thereof at a temperature of between 60 and 80 degrees. In this process is when the two main parts-cocoa are separated: one cocoa butter (which basically is vegetable fat and is also called oil of theobroma) and other cocoa paste (with a percentage reduced of fat).
From here, there is only mix the cocoa with the other ingredients , usually sugar or milk (or both) to the extent deemed appropriate to find the perfect flavor.
The different types of chocolate
What part of the cocoa used to make each type of chocolate? Because it is not the same as using the fat part (cocoa butter) than less fat and more properties it gives us (cocoa paste). Let’s look at the different types of chocolate to see what each contains.
- Chocolate black: for a chocolate bar is considered as “black chocolate” must contain at least 43% cocoa ingredients (pasta and cocoa butter). Other ingredients are usually sugar (a higher percentage of cocoa, less sugar in their ingredient list, but more bitter know, of course), natural flavors and some emulsifiers. A black chocolate with a high concentration of cocoa (there are up to 99%) will be healthier when consuming this product option.
- Milk chocolate: the preferred choice of most people, being less bitter than the black chocolate. Generally in milk chocolate tablets are sugar as the first ingredient and the second as cocoa butter, ie a vegetable oil. Behind them comes and cocoa, which can be present in different proportions, but always below 40%, and milk or dairy (milk powder or whey).
- White chocolate: what we call “white chocolate” but the truth is that it is not chocolate, as it contains no chocolate liquor and therefore lacks the beneficial properties that can bring us cocoa. It is a mixture of sugar (high sugar), cocoa butter and milk.
From here we can add nuts, fruits, biscuits … And prepare a chocolate taste almost every consumer.
The best option will always be a black chocolate with a high concentration of cocoa , which gives us a good amount of flavonoids. Even being black, chocolate continues to bring us a lot of calories, so it is necessary to moderate their consumption.