The nutritional power of chocolate

Chocolate is a food that transcends the limits of taste and flavour sensations. With its smooth texture, rich aroma and indulgent flavour, it has become one of the most appetising delicacies in the world. However, chocolate is not just a treat for the senses - it also has remarkable nutritional power that many may not immediately realise.

Nutritional Composition of Chocolate

Chocolate is derived from cocoa beans, which are rich in important nutrients. Dark chocolate, in particular, is known for its most beneficial nutritional properties. Cocoa is an excellent source of antioxidants, such as flavonoids, which can help protect the body's cells against damage caused by free radicals. These antioxidant compounds have been linked to a number of health benefits, including reducing the risk of cardiovascular disease and supporting brain health.

In addition, chocolate contains a significant amount of essential minerals. Magnesium, for example, plays a vital role in bone health, muscle function and the regulation of the nervous system. Iron is another mineral present in chocolate, which is essential for the production of red blood cells and the prevention of anaemia.

Impact on mood and well-being

Moderate chocolate consumption can also have a positive impact on mood and well-being. Chocolate contains compounds such as phenylethylamine, which is known as the "love substance" due to its ability to stimulate the release of endorphins and serotonin in the brain, providing a feeling of pleasure and happiness.

In addition, chocolate can also trigger the release of neurotransmitters such as anandamide, which has properties similar to THC, the psychoactive component of cannabis and which can contribute to a feeling of relaxation and euphoria.

Choose the right chocolate

It's important to note that not all types of chocolate offer the same nutritional benefits. Dark chocolate, which has a higher cocoa content, generally contains less sugar and more antioxidants compared to milk chocolate. White chocolate, on the other hand, doesn't contain the same amount of cocoa and antioxidants, making it less nutritious compared to darker varieties.

Moderate consumption is the key

Although chocolate offers a number of health benefits, it's crucial to remember that excess consumption can lead to weight gain due to chocolate's calorific content and high fat content. Therefore, moderation is essential when enjoying this delicious food.

Conclusion

Chocolate is much more than just a tasty treat - it's also a valuable source of nutrients and antioxidants that can have a positive impact on your health. By choosing darker varieties and consuming in moderation, you can enjoy not only chocolate's incredible flavour, but also its nutritional benefits. Remember that balance is the key to maximising the nutritional power of chocolate.

Recipes

Chocolate fondue

Ingredients:

• 200g semi-sweet chocolate
• 200g milk chocolate
• 1 cup of cream
• Fresh fruit (strawberries, bananas, grapes), marshmallows and biscuits for dipping

Preparation:

• Chop the chocolate into small pieces and set aside.
• Heat the cream in a saucepan until almost boiling.
• Remove the pan from the heat and add the chopped chocolates, stirring until they melt and form a smooth cream.
• Transfer the mixture to a container suitable for fondue.
• Serve with fresh fruit, marshmallows and biscuits to dip in the melted chocolate.
  
  

Chocolate Mousse

Ingredients:

• 200g semi-sweet chocolate
• 3 eggs
• 1/4 cup sugar
• A pinch of salt
• 1 teaspoon vanilla extract (optional)
• 1 cup of cream
• Grated chocolate or chocolate shavings to decorate (optional)

Preparation:

• Chop the semi-sweet chocolate into small pieces and melt it in a bain-marie or in the microwave in short intervals, stirring each time until it is completely melted. Set aside to cool a little.
• Separate the egg yolks from the egg whites. Place the yolks in a large bowl and the whites in another bowl.
• Add the melted chocolate to the yolks and mix well until the mixture is smooth. If desired, add the vanilla extract and mix.
• Whisk the egg whites until stiff peaks form. Make sure the bowls and beaters are completely clean and dry before you start.
• While continuing to whisk the egg whites, gradually add the sugar and a pinch of salt. Continue whisking until the egg whites are glossy and stiff.
• Carefully add about a third of the whipped egg whites to the chocolate and yolk mixture. Mix gently.
• Add the remaining egg whites to the chocolate mixture and gently fold in with a spatula. Move from bottom to top so as not to lose the air incorporated into the egg whites.
• In another bowl, whip the fresh cream until it reaches the point of whipped cream, with soft peaks.
• Add the whipped cream to the chocolate and egg white mixture, stirring gently until everything is well blended.
• Pour the chocolate mousse into individual bowls or a large container. Refrigerate for at least 2 hours, or until completely firm.
• Before serving, you can decorate the mousse with grated chocolate or chocolate shavings.
  
  

Creamy and Irresistible Chocolate Ice Cream

Ingredients:

• 200g semi-sweet chocolate
• 2 cups fresh cream
• 1 tin of condensed milk
• 1/4 cup cocoa powder (unsweetened)
• 1 teaspoon vanilla extract
• A pinch of salt

Preparation:

• Chop the semi-sweet chocolate into small pieces and melt it in a bain-marie or in the microwave in short intervals, stirring each time until it is completely melted. Set aside to cool a little.
• Mix the condensed milk, cocoa powder and vanilla extract together in a large bowl until smooth.
• Add the melted chocolate to the condensed milk mixture and mix well until completely incorporated.
• In another bowl, whip the fresh cream until it reaches the consistency of whipped cream.
• Carefully add about a third of the whipped cream to the chocolate mixture and gently fold in with a spatula to start combining the ingredients.
• Add the remaining whipped cream to the chocolate mixture and continue gently folding in until everything is well combined.
• Pour the ice-cream mixture into an ice-cream mould or rectangular container. Smooth the surface with a spatula.
• Cover the mould with cling film or a suitable lid and place in the freezer for at least 4 hours, or until the ice cream is completely frozen.
• Remove the ice cream from the freezer a few minutes before serving. 
• Serve in individual bowls, cones or with your favourite toppings, such as chocolate sauce, nuts or whipped cream.
  
  

Ana Neto
(Pharmaceutical)