Cocoa beans, from which fine chocolate is produced, grow in the tropical climates of Africa, South America and parts of Asia and are harvested twice a year to produce the raw products that make chocolate.
These raw products, which include cocoa butter, cocoa mass and cocoa powder, are then combined with milk powder and sugar to form the most popular styles of chocolate.
White chocolate is the sweetest of chocolates and contains less cocoa mass than either milk or dark chocolate, but has more powdered milk and sugar.
Milk chocolate is the most popular of all chocolates and contains a perfect balance of cocoa products, milk powder and sugar.
Dark chocolate is the strongest tasting of all chocolates due to its higher percentage of cocoa mass. It contains less sugar than other chocolates and has no milk powder.
In addition to its great taste, good quality chocolate contains vitamins A, B1, C, D and E as well as iron, calcium, potassium and high levels of magnesium.
It also releases “feel good” chemicals in the brain that make you feel happier and more relaxed.
International research continues to show one of the greatest benefits of chocolate (particularly dark chocolate) is in its high level of antioxidants that prevent cancer.
Recent US research concluded that the cocoa content of chocolate is very high in compounds called phenolic phytochemicals or flavonoids, which can stave off cancer, heart disease and other ailments.
International research continues to label cocoa as a “super food” due to its high level of antioxidants that prevent cancer – nearly twice the antioxidants of red wine and up to three times those found in green tea.
Recent US research also concluded that cocoa is very high in compounds called phenolic phytochemicals, or flavonoids, which can stave off cancer, heart disease and other ailments.