It’s official. Chocolate is the food of great passion and continues to be the confection most often associated with love. This universal sentiment, expressed repeatedly in countless celebratory milestones, fulfills the greatest hunger of humankind. And chocolate, to some extent, does also.
Is Chocolate Good For You?
Credible research backs up some of the physical effects experienced while eating certain kinds of chocolate. I’m referring to chocolate in its purest form—as close to the bean as you can get. The higher the cocoa content, the less room there is for other stuff that makes chocolate less a vegetable and more of a candy. (Sorry—no Milky Way or Butterfinger bars!)
- Known to be a mild mood elevator, it can lower stress levels.
- It raises antioxidant levels in the blood.
- There is a strong correlation between chocolate eating and libido.
- It envelops the senses, stirs the passions and tastes darn good! (My research!)
Cocoa butter, the main source of fat (besides the milk) is comprised of both saturated and unsaturated fats, but most of this, about 75%, is in the form of oleic and stearic acids. Diets rich in these acids lower cholesterol levels.
What about the sugar? Keep in mind that a dark chocolate bar might have ten to fifteen grams of sugar, which is fewer than the 22 grams in your glass of orange juice or the 27 grams in your 6-ounce cup of fat-free fruit yogurt. There are healthier alternatives to refined white sugar, such as evaporated cane juice and molasses so read the nutrition labels.
You might ask. What about the caffeine in chocolate? An average bar contains about 27 mg—a third of what’s in a cup of coffee. Besides, studies have shown that having some, but less than 200 mg of caffeine a day, might actually be good for you.
Studies also indicate that small amounts–-no more than 1 to 2 ounces—eaten every day can reduce the risk of blood clots, lower blood pressure, increase endurance, improve skin quality, and even sharpen problem-solving skills.
Do All Chocolates Have These Health Benefits?
Nope. The health benefits of chocolates do not apply to chocolates that contain milk or milk chocolates. Studies indicate milk chocolate, which is most commonly available in candy bars, does not raise antioxidant levels in the bloodstream. The same results held true among patients who drank milk while they ate chocolates. It seems that milk and other dairy products somehow discourage the body's ability to increase its antioxidant levels.
Who Makes the Best Chocolate?
Brands that use organic, fair trade ingredients are pure deliciousness and my favorites!
The snobby chocolate snobs will probably complain that I’m missing their favorite brand, but (1) I don't like snobby chocolate snobs, and (2) I like that these sustainable brands are readily available at natural foods stores and local markets.
What About the “Other” Chocolate?
So-called “white chocolate,” contains cocoa butter, sugar, flavorings and sometimes vegetable shortening. It has no cocoa bean solids, and therefore none of the flavor we call chocolate, so most bakers do not consider it chocolate at all. What’s more, no studies have linked white chocolate to improvements in health or love life!
The bottom line is that indulging in a small amount of dark chocolate might be the perfect dessert, satisfying your sweet tooth while treating your body to its many health benefits. So next time you crave dessert, reach for that dark chocolate bar (or one of my Decadent Chocolate Truffles). Hold the guilt and fear. And be comfortable in the fact that it is our obligation to eat more of the stuff we once thought merely indulgent!
Bea’s Decadent Chocolate Truffles
If you are concerned that truffle making is beyond your culinary reach, fear not: the simplicity of this recipe will take you by surprise! My dairy-free ganache recipe yields finished truffles that are velvety smooth and more delicate than the types enrobed in hard chocolate. Store the truffles in the refrigerator for up to 4 days. For longer storage, freeze in an airtight container for up to 1 month.
- 1 (13.5-ounce) can coconut milk, full fat, not “light” or reduced fat (preferably made with no emulsifiers or preservatives—only coconut and water)
- 17-1/2 ounces high-quality organic bittersweet chocolate, cut into small pieces, 60% to 70% cocoa solids
- 2 teaspoons organic vanilla extract
- 3 tablespoons organic agave nectar (optional)
- Cocoa powder for dusting (preferably an organic, fair-trade brand)
Heat the coconut milk in a 4-quart saucepan over medium heat. Bring just to a boil. Off the heat, add the chocolate, vanilla and agave nectar if using, and stir until completely melted. Continue stirring until the mixture thickens and cools somewhat. Use a rubber spatula to transfer the mixture to a bowl.
When the mixture is cool enough to refrigerate (about 70º F), cover and place in the refrigerator. Let the mixture thicken for at least 2 hours, stirring 2 to 4 times as it cools and hardens.
To form the truffles, scoop up portions of the chocolate with a spoon. Dust a surface thickly with cocoa, and with cocoa-dusted palms, quickly roll the chocolate portions between your hands to make balls. (If mixture starts to soften, place in freezer for a few minutes.) Roll the balls again in cocoa and refrigerate immediately.
Yield: about 48 - 50 truffles (Halve the recipe to yield about 24 truffles)
1 Comment
Posted by Mary Jane Murray on 02/05 at 09:20 PM
Oh wow..truffles made with coconut milk…a vegan recipe! Will be passing this one around. Thanks Bea.