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Chocolate is a popular ingredient and is available in many types. Different forms and flavors of chocolate are produced by varying the quantities of the
different ingredients. Other flavors can be obtained by varying the time and temperature when roasting the beans. Unsweetened chocolate is pure chocolate
liquor, also known as bitter, baking chocolate or cooking chocolate, mixed with some form of fat to produce a solid substance. It is unadulterated chocolate:
the pure, ground, roasted chocolate beans impart a strong, deep chocolate flavor. With the addition of sugar, however, it is used as the base for cakes,
brownies, confections, and cookies.

  • Dark chocolate is produced by adding fat and sugar to cacao. It is chocolate without milk as an additive; although in the United States it is added in
    most commonly found chocolates. It is sometimes called "plain chocolate" and "black chocolate". The U.S. Government has no definition for dark
    chocolate, only "sweet chocolate", which requires a 15% concentration of chocolate liquor. Sweet chocolate is not necessarily dark chocolate as there
    is no restriction of milk in it. European rules specify a minimum of 35% cocoa solids.

  • Milk chocolate is chocolate with milk powder or condensed milk added. The U.S. Government requires a 10% concentration of chocolate liquor. EU
    regulations specify a minimum of 25% cocoa solids. In the 1870s, Swiss confectioner Daniel Peter invented the process of solidifying milk chocolate
    using condensed milk, which was invented by Henri Nestle in the 1800s.

  • Hershey process milk chocolate, invented by Milton S. Hershey, founder of The Hershey Company, can be produced more economically since
    it is less sensitive to the freshness of the milk. Although the process is still a trade secret, experts speculate that the milk is partially lipolyzed,
    producing butyric acid, which stabilizes the milk from further fermentation. This compound gives the product a particular sour, "tangy" taste, to
    which the American public has become accustomed, to the point that other manufacturers now simply add butyric acid to their milk chocolates.
  • Semisweet chocolate is often used for cooking purposes. It is a dark chocolate with a low (typically half) sugar content.

  • Bittersweet chocolate is chocolate liquor (or unsweetened chocolate) to which some sugar (typically a third), more cocoa butter, vanilla and
    sometimes lecithin has been added. It has less sugar and more liquor than semisweet chocolate, but the two are interchangeable in baking.
    Bittersweet and semisweet chocolates are sometimes referred to as 'couverture' (chocolate that contains at least 32 percent cocoa butter); many
    brands now print on the package the percentage of cocoa (as chocolate liquor and added cocoa butter) contained. The rule is that the higher the
    percentage of cocoa, the less sweet the chocolate will be. The American FDA classifies chocolate as either "bittersweet" or "semisweet" that contain
    at least 35% cacao (either cacao solids or butter from the cacao beans).

  • Couverture is a term used for chocolates rich in cocoa butter. Popular brands of couverture used by professional pastry chefs and often sold in
    gourmet and specialty food stores include: Valrhona, Felchlin, Lindt & Sprüngli, Scharffen Berger, Cacao Barry, Callebaut, and Guittard. These
    chocolates contain a high percentage of cocoa (sometimes 70% or more) and have a total fat content of 30-40%.

  • White chocolate is a confection based on sugar, nutmeg, and fat (either cocoa butter or vegetable oils) without the cocoa solids. Some consider white
    chocolate not to even be chocolate, because of the lack of cocoa solids.

  • Cocoa powder There are two types of unsweetened baking cocoa available: natural cocoa (like the sort produced by Hershey's and Nestlé using the
    Broma process), and Dutch-process cocoa (such as the Hershey's European Style Cocoa and the Droste brand). Both are made by pulverising
    partially defatted chocolate liquor and removing nearly all the cocoa butter. Natural cocoa is light in colour and somewhat acidic with a strong
    chocolate flavour. Natural cocoa is commonly used in recipes which call for baking soda. Because baking soda is an alkali, combining it with natural
    cocoa creates a leavening action that allows the batter to rise during baking. Dutch-process cocoa is processed with alkali to neutralise its natural
    acidity. Dutch cocoa is slightly milder in taste, with a deeper and warmer colour than natural cocoa. Dutch-process cocoa is frequently used for
    chocolate drinks such as hot chocolate due to its ease in blending with liquids. Unfortunately, Dutch processing destroys most of the flavonoids
    present in cocoa.

  • Compound chocolate is the technical term for a confection combining cocoa with vegetable fat, usually tropical fats and/or hydrogenated fats, as a
    replacement for cocoa butter. It is primarily used for candy bar coatings, but because it does not contain cocoa butter, in the US it is not allowed to be
    called "chocolate." This is especially true for much candy passed as "white chocolate" , which need not contain anything from the cacao bush at all.
    This can translate to poor taste, texture and possibly health concerns, particularly when partially hydrogenated oils are used to replace cacao butter.

  • Flavours such as mint, vanilla, coffee, orange, or strawberry are sometimes added to chocolate in a creamy form or in very small pieces. Chocolate
    bars frequently contain added ingredients such as peanuts, nuts, fruit, caramel, or even crisped rice. Pieces of chocolate, in various flavours, can be
    found mixed with cereals in order to increase their taste.

Dark Chocolate Lowers Blood Pressure
Dark chocolate -- not white chocolate -- lowers high blood pressure, say Dirk Taubert, MD, PhD, and colleagues at the University of Cologne, Germany. Their
report appears in the Aug. 27 issue of The Journal of the American Medical Association.
But that's no license to go on a chocolate binge. Eating more dark chocolate can help lower blood pressure -- if you've reached a certain age and have mild
high blood pressure, say the researchers. But you have to balance the extra calories by eating less of other things.

Antioxidants in Dark Chocolate
Dark chocolate -- but not milk chocolate or dark chocolate eaten with milk -- is a potent antioxidant, report Mauro Serafini, PhD, of Italy's National Institute for
Food and Nutrition Research in Rome, and colleagues. Their report appears in the Aug. 28 issue of Nature. Antioxidants gobble up free radicals, destructive
molecules that are implicated in heart disease and other ailments.
"Our findings indicate that milk may interfere with the absorption of antioxidants from chocolate ... and may therefore negate the potential health benefits that
can be derived from eating moderate amounts of dark chocolate."
Translation: Say "Dark, please," when ordering at the chocolate counter. Don't even think of washing it down with milk. And if health is your excuse for eating
chocolate, remember the word "moderate" as you nibble.

The Studies
Taubert's team signed up six men and seven women aged 55-64. All had just been diagnosed with mild high blood pressure -- on average, systolic blood
pressure (the top number) of 153 and diastolic blood pressure (the bottom number) of 84.
Every day for two weeks, they ate a 100-gram candy bar and were asked to balance its 480 calories by not eating other foods similar in nutrients and calories.
Half the patients got dark chocolate and half got white chocolate.
Those who ate dark chocolate had a significant drop in blood pressure (by an average of 5 points for systolic and an average of 2 points for diastolic blood
pressure). Those who ate white chocolate did not.
In the second study, Serafini's team signed up seven healthy women and five healthy men aged 25-35. On different days they each ate 100 grams of dark
chocolate by itself, 100 grams of dark chocolate with a small glass of whole milk, or 200 grams of milk chocolate.
An hour later, those who ate dark chocolate alone had the most total antioxidants in their blood. And they had higher levels of epicatechin, a particularly
healthy compound found in chocolate. The milk chocolate eaters had the lowest epicatechin levels of all.

Chocolate for Blood Pressure: Darker Is Better
What is it about dark chocolate? The answer is plant phenols -- cocoa phenols, to be exact. These compounds are known to lower blood pressure.
Chocolates made in Europe are generally richer in cocoa phenols than those made in the U.S. So if you're going to try this at home, remember: Darker is
better.

Just remember to balance the calories. A 100-gram serving of Hershey's Special Dark Chocolate Bar has 531 calories, according to the U.S. Department of
Agriculture. If you ate that much raw apple you'd only take in 52 calories. But then, you'd miss out on the delicious blood pressure benefit.
A hint: Don't replace healthy foods with chocolate. Most people's diets have plenty of sweets. Switch those for some chocolate if you're going to try the truffle
treatment.
Order Gourmet Dark Chocolate today from some of the world's finest chocolatiers including Valrhona, Lindt, Michel Cluziel, Amedei,
Cuba Venchi, Plantations, Valor and many more.

Facts About Dark Chocolate

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