Dark chocolate

Dark chocolate is a form of chocolate containing cocoa solids, cocoa butter, without the milk and sugar found in milk chocolate. It is more bitter and less sweet than milk chocolate. Dark chocolate is also known as "black chocolate", "plain chocolate", or "sour chocolate".

Etymology

The term "chocolate" comes from the Nahuatl word "xocolātl", which means "bitter water". The term "dark" in "dark chocolate" refers to the higher cocoa content in this type of chocolate, which gives it a darker color and a more bitter taste.

Composition

Dark chocolate contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, combining cocoa solids, cocoa butter or other fat, and sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. In the U.K., "milk chocolate" must contain a minimum of 20% total dry cocoa solids; in the rest of the European Union, the minimum is 25%.

Health Benefits

Dark chocolate is rich in flavonoids, specifically flavanols that are linked to heart health. Consuming dark chocolate can improve several important risk factors for heart disease, reducing insulin resistance, increase high density lipoprotein (HDL or "good") cholesterol and decreasing low density lipoprotein (LDL or "bad") cholesterol in men with elevated cholesterol.

Potential Risks

Despite its potential benefits, dark chocolate is high in calories (150-170 calories per ounce) and can contribute to weight gain if eaten in excess. Furthermore, it is high in caffeine and can cause problems for those sensitive to it.

See Also

• Chocolate
• Milk Chocolate
• White Chocolate
• Cocoa Solids
• Cocoa Butter

References

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  Green & Black's dark chocolate bar
• A man scraping chocolate
  A man scraping chocolate
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  Chocolaterie in Grenoble
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  Dark chocolate