Wishing you all a beautiful Valentines Day~
Share your love~and your chocolate…..hmmm…maybe
The compounds in Dark Chocolate that benefit your health (antioxidants and phenols) are in the cocoa solids. The more cocoa solids your chocolate has, the darker the chocolate will appear. But you can’t rely on looks or marketing alone since any chocolate can be labeled “dark,” even if it doesn’t contain a high concentration of cocoa. The first ingredient on the label should be cocoa, chocolate, or cocoa liquor. Choose a product that contains at least 70 percent cocoa. This percentage should be listed on the label.
Be choosy about your chocolate. Bypass the colorful chocolate candies, skip the milk chocolate hearts, and turn away from the fancy bonbons.
A few chocolate tips:
Many mainstream chocolate manufacturers use cheaper vegetable oil instead of cocoa butter, including Hershey. Steer clear of anything that includes added fats and oils (look for cocoa butter as an ingredient).
Stay away from any label that doesn’t say “chocolate.” …. “chocolaty,” “made with chocolate,” and “chocolate candy” all imply diluted chocolate.
Most supermarket brands are diluted by milk products and are semisweet, milk or sweet chocolate rather than dark chocolate. Pass them up and splurge on real “dark” chocolates (found in the “health” food section of most large grocery stores and available online).
Some dark chocolate to try*
My picks: Lavender/Blueberries,Hemp/Pumpkin/Sunflower Seeds/Chili and Cacao Nibs.
Endangered Species :
Dark Chocolate with Espresso Beans
Very Dark Chocolate.
Green and Black’s