Bakers Journal – Oct 2013

The Final Proof: October 2013

Dark for the heart

Written by Jane Dummer, RD

Have you ever wondered if dark chocolate really does your heart good? The simple answer is yes, but there is a more complex explanation. Cocoa has long been associated with the heart (and love). Now, modern-day studies are showing the association between cocoa and heart health. Studies have concluded flavanol-rich chocolate and cocoa products may have a statistically significant effect on lowering blood pressure. Cocoa’s mineral content is impressive providing 200 milligrams of potassium and 15 per cent of your daily magnesium need in just one ounce.

Cocoa’s mineral content provides an impressive 200 milligrams of potassium and 15 per cent of your daily magnesium in one ounce.

In June, a study published in The American Journal of Clinical Nutrition found that theobromine, one of the active compounds in cocoa, may raise HDL (happy) cholesterol. Can there be too much of a good thing? The simple answer is yes. As wonderful as it is, the cocoa bean contains approximately 50 per cent fat. One ounce of unsweetened, dark chocolate provides a hefty 148 calories and 16 grams of fat versus cocoa powder at 21 calories and 0.5 grams of fat per ounce.

I’ve never been a chocoholic and I’ve always had more of a salt tooth than a sweet tooth. However, I may be in trouble now. One of the top trends discussed at IFT in Chicago in July was the increase of chocolate products such as salted, dark chocolate caramels (yum); wasabi-infused dark bars and hot cocoa with chili. These products are giving consumers (including me) both a salty and a bittersweet experience. Think moderation! Food Technology magazine senior editor Don Pszczola explains: “There are a variety of new ways to add appeal to chocolate through unusual mixtures of textures and flavours from everything to colour and shape. This is a growing trend for cocoa and chocolate applications.”

Jill Frank, head chocoholic and owner of online The Dark Chocolate Bakery, explains the reasons she decided to specialize in dark chocolate in a country (U.S.) that loves milk chocolate and candy bars.

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