Why chocolates are good for you

Chocolates are the most popular food around the world and for all ages. It is often used to show love and affection and lift spirits. Chocolates are made from cocoa beans that have been cultivated for millions of years in South American rainforests. It came to Europe in 16th century with Spanish explorer- Don Hernan Cortes. However, some historians differ and said that chocolate came to Europe through Christopher Columbus, who had these beans in his bag when he returned from his trip to search for the Americas. Not many people realise that chocolate is good for health. It is always classified as junk food that brings negatives effects to your body. This is because people consume it in large amount, and have no idea the chocolate they consume everyday can cause weight gain due to the sugar. High-quality chocolate can be good for health as it is unrefined. This keeps the healthy ingredients with the chocolate, especially antioxidants. It is advised to go for dark chocolate rather than milk chocolates as it can help lower blood pressure and reduce high cholesterol. As all chocolate aficionados know, you get greatest nutritional benefits when eating organic chocolate raw as opposed to processed varieties. Eat chocolate that is processed as little as possible. Ensure that the cocoa beans are organic. Raw, organic beans are incredibly rich in sulphur, magnesium, and other minerals that are integral to the body’s functioning. Once the cocoa beans are roasted, they lose most of their nutritional value. It is proven that having the right proportion of chocolate each day can lower your cholesterol by 10 points. Lastly, all you need to keep in mind is never over consume it. All things will have a negatives effect if you go over the border line. CHOCOLATE Bitter (unsweetened) chocolate has a small amount of cocoa butter and no sugar added. It is best suited for baking. Despite not having sweetener, many people find the naturally bitter taste of unsweetened chocolate quite satisfying. Bittersweet (semi-sweet) chocolate contains sugar, more cocoa butter, than bitter chocolate, and about 50 % chocolate liquor, which is made from processed cocoa beans. Cocoa powder – This is the pulverised remains of cocoa butter and is commonly used in baking. Couverture – A rich chocolate containing a high-level of cocoa butter makes it particularly creamy. It is typically used in cake decorating and candy making. Dutch process cocoa powder – A cocoa powder processed with alkali, has a delicate flavour and is used in cake and pastries. This alkalisation process makes it neutral, so recipes using Dutch-processed cocoa powder call for an acidic ingredient such as baking powder. Milk chocolate - This popular type of chocolate contains condensed or powdered milk. Only a small amount of cocoa is required to make it milk chocolate, it is the most-consumed variety of chocolate due usually found in candy bars and some desserts. White chocolate – Contains the highest amount of sugar of all chocolate varieties, white chocolate is also made from milk fats and solids. It is not considered to be actual chocolate and has little to no cocoa solids, doesn’t offer vitamins, or mineral. New Straits Times