Dark chocolate: health benefits and harms

Dark chocolate gives mood, sharpens attention, delights with taste, helps the heart and blood vessels, but with careless use it can also cause harm.

What make dark chocolate

There are many versions of dark chocolate recipes, but they are united by one thing: high-quality butter, at least 55% of cocoa products and a little sweetener. The remaining ingredients change the taste from hot-bitter to sugary-sweet, but do not affect its main properties. The higher the content of cocoa products, the more intense the taste. The quality of the products in the composition, various additives help to make an unlimited number of different versions of dark chocolate.

What is the difference between dark chocolate and bitter

According to GOST, dark chocolate should contain from 40 to 55% cocoa powder. Dark chocolate contains a greater amount of cocoa - from 55% according to GOST. For lovers of the taste of dark chocolate, there are versions of the product with cocoa content up to 99%. More tart taste and pronounced aroma distinguish it from dark chocolate.

Which chocolate is healthier: white, milk or bitter

White chocolate does not contain cocoa products, so it does not have the beneficial properties that give it cocoa beans. It certainly contains a certain amount of nutrients, but much less than milk and dark chocolate.

Milk chocolate contains cream and milk, the content of cocoa products is less than 55%, which makes its taste soft and pleasant. Bitter, thanks to the high content of cocoa powder, has valuable properties for healing the body, supporting forces, preventing a number of diseases. It is used in cosmetology, as well as in culinary recipes.

Composition and calorie content

The calorie content of dark chocolate is very high - about 500 kcal per 100 g of product. Carbohydrates are about 50 g, fats are 30–35 g, and proteins are only 6 g, which makes it very nutritious and dangerous for those who limit the consumption of substances that stimulate weight gain.

Dark chocolate contains phosphorus, calcium, iron (about 70% of the daily intake of 100 g), magnesium (60% of the daily intake), potassium and sodium, as well as vitamin E, B1 (thiamine), B2 (riboflavin) and PP.

What is the use of bitter chocolate

General benefit

The antioxidants in dark chocolate help to remove harmful substances from the body and slow down the aging process.

Phosphorus in chocolate helps stimulate brain function. Normalization of pressure, prevention of cardiovascular diseases, lowering the level of C-reactive protein, which is responsible for inflammatory processes, is far from a complete list of the beneficial properties of dark chocolate. Scientifically proven that the use of goodies helps to fight bacteria in the oral cavity. Using a decoction of cocoa beans to rinse your teeth helps eliminate plaque and prevent its formation.

For women

Calcium, which is found in dark chocolate, is essential for women to maintain healthy hair, bones, and teeth.

European researchers have proven that women who regularly drink dark chocolate have smoother, moisturized, and less irritated facial skin than those who do not receive flavonoids from treats on a regular basis. Thus, dark chocolate is a natural remedy to combat wrinkles and skin irritations.

Dark chocolate is an indispensable tool for women who want to lose weight. It prevents overeating, causing a feeling of fullness, and also slows the absorption of fats and carbohydrates.

For men

Many men experience great mental and physical stress. Dark chocolate helps processes in the brain, helps restore the body from stress.

Cardiovascular disease is one of the most common problems men face in Russia. It is proved that with regular use of dark chocolate, the risk of myocardial infarction and atherosclerosis is reduced. Flavonoids in the composition of the product strengthen the walls of blood vessels and reduce the risk of blood clots.

Since ancient times, chocolate was known as an aphrodisiac, many men appreciate it as a companion on romantic dates. Science has not proved the effect of dark chocolate as an aphrodisiac, but it has confirmed the production of serotonin after its use, which helps to cheer up.

During pregnancy

Improving mood, the intake of iron, calcium and magnesium, strengthening blood vessels and many other useful properties make chocolate the recommended product during pregnancy. Several scientific works are known in which the absence of a negative effect on the health of a child by regular consumption of chocolate by the mother is proved and, on the contrary, useful properties are noted. Children born to women who consumed dark chocolate during pregnancy were more cheerful, more likely to be in a better mood than their peers, whose mothers avoided treats.

Studies by American scientists have linked pregnant women to regularly consume 150 grams of chocolate and reduce pain in the lower abdomen, nausea, improve kidney and blood vessels, and decrease uterine tone. Dark chocolate in the results of this study reduced the risks of preeclampsia and miscarriage in later pregnancy.

There are several caveats regarding recommendations for drinking chocolate during pregnancy. A high sugar and fat content can provoke a weight gain by the expectant mother, so the amount of chocolate should be limited. If a pregnant woman has urolithiasis, dark chocolate is contraindicated to her.

Caffeine can provoke excessive excitability and insomnia, heartburn can also be an unpleasant consequence of excessive consumption of dark chocolate during pregnancy. As with any other product, caution is important.

When breastfeeding

Due to the high content of substances that can cause allergic reactions, it is recommended to use bitter chocolate very carefully in the first months after birth and the period of adaptation of the baby. If the minimum amount does not affect the health of the child and does not provoke a reaction of the skin or digestive system, mother can use bitter chocolate. During breastfeeding while consuming foods with a high content of caffeine, one should also be aware of the possible reaction of the baby’s nervous system, which may be overexcited and have trouble sleeping.

For kids

Vitamins in the composition of dark chocolate - PP, B1, B2 - contribute to the work of the nervous system of children. Amino acids stimulate the brain, help in learning, and also participate in the production of hormones responsible for a good mood. Antioxidants enhance immunity.

Unlike many other sweets, dark chocolate does not stick to teeth, it melts in your mouth and contains substances that protect against plaque and bacteria, which, in turn, reduces the risk of tooth decay.

With all the beneficial properties for a child’s body, dark chocolate is not recommended for children under three years of age. Caffeine in its composition can provoke insomnia, excessively strengthen the heartbeat. Therefore, at any age, children are not recommended to use it in the evening and before bedtime. Chocolate contains fats that are difficult to digest in the children's digestive tract. Also, children, especially small ones, are allergic to bitter chocolate. This disappears as the body grows, but at the very youngest age, children should be very careful when treating children with chocolate.

Despite the possible risks and contraindications, it is dark chocolate that is recommended to be given to the child as the first adult sweet. Numerous bars and sweets, including the so-called "baby ones", have a low content of cocoa beans, which makes them not as useful as a bar of chocolate without additives and additional decorations.

Is it possible to eat dark chocolate when losing weight

Dark chocolate is a very high-calorie product. It is very rarely allowed in diets or a set of products with proper nutrition. However, the results of the work of European scientists have proved its useful properties for those who are struggling with excess weight. Participants in the study, who during the experiment consumed 30 g of dark chocolate daily, lost about 3 kg more, and also strengthened their muscles better, lost more fat than those who did not eat chocolate. This discovery is explained by the fact that cacao beans contain caffeine, which speeds up the metabolism, helps burn fats, and absorb proteins.

Therefore, it is possible and necessary to eat dark chocolate when losing weight, but its amount should be no more than 20-30 g per day. It is also important to eat chocolate without the addition of dried fruits, nuts and other impurities that increase the calorie content of the product. It is best to use chocolate with hot pepper or citrus zest when fighting overweight.

Dark chocolate in medicine

With diabetes

If there is no sugar or a minimal amount of sugar added to dark chocolate, it is possible to use it for diabetes. Dark chocolate made at home with a sweetener can be an excellent alternative to traditional desserts for those who are forbidden to eat sugar.

Important: the glycemic index of dark chocolate is 20-25 units.

With pancreatitis

Pancreatitis is an inflammatory disease of the pancreas. The main ingredients of chocolate - cocoa, sugar and butter, increase the load on the pancreas, and with excessive use, even cause diabetes. During remission, dark chocolate can be consumed with caution of 10–20 g per day, however, during the acute course of the disease, it is better to refuse treats. It can cause deposits of oxalate salts in the gastrointestinal tract, which negatively affects the state of the digestive system.

With gastritis

Gastritis is a disease in which the mucous membrane of the stomach becomes inflamed, as a result of which intestinal function also suffers. With this disease, patients have pain in the stomach, nausea, an unpleasant taste in the mouth and other symptoms. Dark chocolate is strictly prohibited during an exacerbation of the disease, even a minimal amount can provoke an attack of severe pain, vomiting and worsen the condition.

Beyond exacerbation, dark chocolate is also not recommended for gastritis, as it contains cocoa butter and caffeine. It provokes the production of hydrochloric acid, which irritates the gastric mucosa, and causes an exacerbation of the disease. In addition, dark chocolate with a high sugar content can further irritate the stomach and aggravate it.

With colitis

In general, in the absence of a food allergy, colitis patients may consume a small amount of dark chocolate. It should be borne in mind that the product may have a mild laxative effect.Some studies have described the relationship between exacerbation of Crohn's disease and ulcerative colitis with the use of dark chocolate, so the best choice would be to limit your intake to a minimum volume.

For the liver

According to research by European scientists, dark chocolate prevents an increase in blood pressure in the vessels of the liver. Thus, its inclusion in the diet of patients with cirrhosis can help prevent dangerous complications from ruptures of blood vessels and improve the condition.

Against cough

Dark chocolate is not a medicine, but theobromine in its composition helps fight cough of various origins due to the fact that the vessels expand and the bronchi are cleansed.

Absorption of a piece of sweet chocolate helps to reduce throat irritation and cough for colds.

Dark chocolate raises or lowers blood pressure

Cocoa beans contain substances that help lower blood pressure. Thus, the use of dark chocolate is possible and even recommended for hypertension. However, it should be remembered that excessive consumption of sweet and high-calorie foods with high blood pressure is prohibited, therefore, dark chocolate should be eaten in limited quantities.

Dark chocolate in cosmetology

On the basis of chocolate, scrubs, masks and shampoos for face, hair and body are made in modern cosmetology. The antioxidants in chocolate help to remove harmful substances from the body, tighten the skin and improve its tone. The acids in the chocolate help eliminate skin defects and heal minor injuries. Caffeine and tannin have a tightening effect and reduce swelling. Caffeine also stimulates the breakdown of fats and helps fight cellulite. Vitamins and minerals in dark chocolate strengthen hair and nails.

In addition to traditional face and hair masks, cosmetology often uses body chocolate wraps, chocolate baths, and massage. These procedures contribute to the fact that the skin of the body becomes elastic and smooth, signs of inflammation are reduced.

For face

Before using face masks, an allergy test should be performed: apply a small amount of chocolate to the skin, which is planned to be used for the procedure, and wait 12 hours. Chocolate can cause a severe allergic reaction in the form of itching, redness and inflammation, which is the opposite of the expected effect.

For cosmetic masks, you should choose dark chocolate with a cocoa content of at least 70%. For one mask, usually one bar of chocolate or 2-3 tablespoons of cocoa powder is required. To prepare the masks, the chocolate should be melted in a water bath by placing a vessel with a tile in a pot of boiling water, not covering it and avoiding boiling.

Facial skin should be pre-cleansed, preferably using a scrub. The exposure time of the masks with chocolate should be limited to 15-20 minutes, after the procedure is completed, you should thoroughly wash your face and apply a moisturizer.

1. A mask of dark chocolate (a quarter of a bar or 30 g of cocoa powder), green coffee oil (10 ml) and potato starch (8 g) helps relieve symptoms of skin fatigue, improve its blood circulation and complexion. To enhance the effect of such a mask, contrasting washing is recommended.
2. The mask for oily and combination skin consists of 2 tablespoons of melted chocolate, 1 tablespoon of lemon juice and 1 tablespoon of orange juice. This mask helps to reduce oily sheen, tightens pores and prevents excessive secretion of sebaceous secretions.
3. A mask with avocado (20 g of cocoa powder, 20 g of melted dark chocolate and the flesh of one avocado) helps smooth out wrinkles and smooth out scars. Avocados for such a mask should be crushed in a blender, and the face skin should be pre-prepared - steamed to open the pores. Rinse off such a mask with necessarily warm water, it is possible with the addition of coconut oil.
4. For dry and dehydrated skin, a mask made of chocolate (20 g), olive oil (10 ml) and calendula flowers is excellent. The flowers should be chopped in a mortar or a blender, mix the ingredients and apply to pre-steamed skin.

For hair

Chocolate masks are great for weakened hair with split ends, and also help reduce the appearance of oily sheen on lokans. Mask with dark chocolate should be used at least twice a week to achieve the effect of smooth, elastic and shiny hair. As for face masks, you should choose chocolate with a cocoa content of at least 70%. Melt chocolate should be in a water bath to avoid loss of its beneficial properties when boiling.

It should be remembered that chocolate in the composition of the mask dyes hair, so it is not recommended to apply them to blond hair. When using hair masks with chocolate, a sensitivity test should be performed to ensure that there is no allergy. The exposure time for hair masks with chocolate should be at least 40 minutes and no more than one and a half hours. A thorough rinse with a shampoo that is suitable for the individual characteristics of the hair, using balm will help consolidate the effect.

One of the simplest hair masks consists of a third of a bar of melted chocolate, one crushed banana, 2 tablespoons of honey and 3 tablespoons of milk. Grind the mixture first in a blender without adding milk. If it is thick, add milk. Instead of milk, you can use yogurt or sour cream. Apply the resulting mixture to the hair, then cover your head with a towel or bag on top, so that the heat enhances the effect of exposure to beneficial substances. The use of such a mask helps to give hair shine and strengthen them.

Another version of the mask consists of 100 g of melted chocolate, 1 tablespoon of olive oil and two egg yolks. Leave the mixture on the hair for one and a half to two hours, and then rinse with shampoo. Such a mask will perfectly help dry and damaged hair.

A mask that helps prevent hair loss and a cross-section of the tips consists of half a bar of chocolate, two capsules of liquid vitamin E, 2 tablespoons of milk and 3 tablespoons of olive oil. The composition must be applied to the scalp and massage thoroughly for several minutes. Warm the mask and leave for an hour. Olive oil can be replaced with jojoba oil and sprouted wheat.

Harm and contraindications

In general, dark chocolate has no contraindications. However, it should be used with caution in a number of diseases. For example, you need to remember that it causes a vasoconstrictor effect, which can stimulate or intensify headache attacks. Due to the high content of fats and carbohydrates, the consumption of dark chocolate over 25 g per day can lead to weight gain.

Overuse of bitter chocolate can cause insomnia or an allergic reaction. One of the main causes of chocolate allergy is the content of chitin microparticles in it, the carapace of insects that enter cocoa mass in production. Also, allergies can provoke lactose in the composition of milk, which can be added to chocolate. An additional cause of allergies can be nuts, milk, and other additives.

Symptoms of Chocolate Allergy

The first signs may appear within 30 minutes after eating chocolate, but it may take up to 8 hours before the allergy appears. The most obvious manifestations are skin rashes that can begin on the face, neck, chest and go to other parts of the body. In the absence of a timely reaction, rashes can go to the stage of urticaria, which resembles blisters from burns, and even dermatitis. In addition, with severe allergies, lacrimation, swelling, runny nose, cough, diarrhea, heartburn can occur.

How to choose and store

Dark chocolate should contain at least 55% cocoa products. Vegetable oils, in particular palm oil, should not be included. Tiles should not be dry, brittle, or white coated. Chocolate should melt in your mouth.

When choosing chocolate in the store, you should pay attention to its shelf life, the packaging should be intact, without damage, stains. The tile must be intact, even.

Preservation of the best taste is achieved when stored at room temperature and normal humidity. The usual shelf life of bitter chocolate without additives does not exceed one year, most often it is 6-12 months. Home-made dark chocolate is recommended to be consumed within two weeks after preparation. To preserve chocolate for a long time, it is allowed to store it in the freezer, while the packaging should not be broken.

When sunlight or too high a temperature is already over 21 degrees Celsius, the chocolate begins to melt, and its taste as a result becomes unpleasant bitterness.

When storing chocolate in the refrigerator, a white coating appears on the tile, which is formed as a result of the evaporation of water from it.

Chocolate absorbs odors very well, so it should not be stored next to spices or the place where food is prepared.

What is the best dark chocolate in Russia?

All ratings of dark chocolate take into account its composition, appearance and taste. It is believed that the best samples should not contain vegetable oils, cocoa powder, additives to increase shelf life and flavorings.

One of the best samples of 2019 can be called Korkunov bitter chocolate, which contains about 70% of cocoa products, there are no flavors and preservatives. It has a dark brown color, breaks evenly, the taste is not too sweet and not too bitter.

AlpenGoldBitter can also be attributed to high-quality chocolate, however, it contains a flavor, and the tile has a not too smooth and dense consistency. The taste of chocolate is classic, it melts pleasantly in the mouth.

Dark October Red Chocolate contains 55% cocoa products, has almost black color and rich cocoa flavor. The tile is glossy, dense. O’ZeraBitter chocolate (77.7% of cocoa products), Pobeda (72%) also have a pleasant taste and aroma.

How to make dark chocolate at home

It is not difficult to make dark chocolate with your own hands, it will take several ingredients available in any store near the house, and a little time.

The easiest recipe:

1. Melt 80 g of cocoa butter. To do this, boil water in a large saucepan, and then place smaller containers with oil in it. It is not necessary to cover the oil during the heating process so that condensate does not get into the product.
2. Add 130 g of cocoa powder to the melted butter and leave the resulting mixture over low heat.
3. After a few minutes, add sugar or honey to the cocoa mass. It is better not to make chocolate too sweet so that the product is not high-calorie and does not have a cloying taste.
4. Stir the mixture of butter, cocoa powder and sugar over low heat until the mixture is completely homogeneous.
5. After complete dissolution of all ingredients, pour the mixture into molds and leave to cool for several hours. Then remove the molds in the cold so that the chocolate hardens.

When planning the production of dark chocolate at home, you need to remember that the taste of the resulting product depends on the quality of the oil and cocoa powder. The oil should be at least 82.5% fat, without the addition of vegetable fats. Cocoa powder is best chosen without sugar and other additives.

If it is not possible to purchase high-quality cocoa butter, you can use ordinary cream.In this case, the proportion of cocoa powder - oil will change, more powder should be added. The ratio of the weight of oil to powder should be approximately 1: 2, for example, for 50 g of oil - 100 g of cocoa powder.

If desired, during the melting of the mixture of oil and cocoa powder, you can add various additional ingredients: vanillin, coconut, candied fruit, nuts or raisins. In addition to the sweet versions of the dark chocolate recipe, there is also a cooking method with the addition of a minimum amount of sugar and a few grams of hot pepper. Hot seasoning emphasizes the bitterness of cocoa, and sugar and butter shade them.

In industrial production, grated cocoa beans are used to make dark chocolate. The color of homemade chocolate from grated beans will be darker than from cocoa powder, the taste will be more saturated. However, the cost of such homemade chocolate will be significantly higher compared to a product from cocoa powder.

How much dark chocolate can I eat per day

The daily rate of dark chocolate depends on the state of the body, the presence of chronic and acute diseases, the state of immunity and age. On average, nutritionists recommend that healthy adults limit their intake of chocolate to between 25-30 g per day (a quarter of a bar).

Can I eat at night

Breakfast is the best moment for saturating the body with caffeine and other healthy substances from chocolate. If you eat bitter chocolate before bedtime, it can have an exciting effect on the nervous system, prevent you from falling asleep quickly and have a good rest.

Is it possible to eat in a post

It is believed that since bitter chocolate mainly consists of products of plant origin, it is not forbidden to eat in fasting. Chocolate with a high content of animal fats, oils, fasting is not recommended.

Interesting Chocolate Facts

1. The first to start eating cocoa beans are the Indians of South America. They not only prepared drinks from it, but also decorated them with places of worship. Hot peppers and other spices made chocolate from ancient times unlike the one people are used to now. The word “chocolate” comes from the Aztec language “chocolatl” and translates as bitter water.
2. Christopher Columbus discovered America, and with it the benefit and taste of cocoa beans. Travelers who followed Columbus adopted several recipes and shared them with Europeans. Since then, chocolate and the secrets of its preparation began to be valued in Europe no less than jewelry.
3. Making raw materials for dark chocolate is a laborious process. The trees on which cocoa beans grow produce two crops a year. After collecting the beans, they are cleaned of the shells and dried. Then the beans are fried and ground into small particles, from which grated cocoa is prepared. After that, it is separated in a special press into cocoa butter and cocoa powder.

Photo of dark chocolate