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FAQ

What is Cacao?
What is Cocoa?
What is the origin of the Cacao tree?
What is the geography of the Cacao tree?
How does the Cacao tree grow?
What is Cabosse?
What varietal of Cacao are there?
What is Forasteros?
What is Criollo?
What is Trinitario?
What is Porcelana?
Are there any other species in addition to the Theobroma cacao?
How is Cacao harvested?
What is the ideal yield of a cacao plant?
What is fermentation?
What is drying?
What is cleaning?
What is roasting?
What is Winnowing?
What is grinding?
What is refining?
What is Conching?
What is tempering?
What is chocolate?
What is the best way to store chocolate bon-bons?
How should raw chocolate be stored?
What is the different types of chocolate in the market?
What is Unsweetened or Baking chocolate?
What is Bitter /dark/plain chocolate?
What is Semi-sweet chocolate?
What is Milk chocolate?
What is White chocolate?
Why do people eat chocolate?
When do we buy chocolate?
What is Couverture?
What is Decorator's chocolate or confectioner's chocolate?
What is couverture?
What is the best way to melt chocolate?
What does it mean to temper chocolate?
How is chocolate tempered?
Tempering by seeding?
Tempering by machine?
How is tempering checked?
Why does the chocolate sometimes get a white layer on top?
Why does the chocolate have a rough texture on top?
What are the ideal temperatures for working with chocolate?
What are the effect of consuming cocoa or chocolate?
Does chocolate cause acne?
Does chocolate cause migraine headaches?
What are the antioxidants contained in the chocolate?
What is the amount of caffeine contained in the chocolate?
Does chocolate raise the body's cholesterol?
Is chocolate addictive?
Is chocolate a major cause of dental cavities?
Does chocolate cause obesity?
What is the nutrient content of chocolate?
 


 


What is Cacao?

Cacao, Theobroma cacao, is a tropical evergreen tree in the family Sterculiaceae. It is native to Central and South America and is cultivated extensively for its seed, which is the source of cocoa, chocolate, and cocoa butter. Cacao is a wide-branched evergreen that grows up to 7.5 m (25 ft) tall and bears seedpods up to 30 cm (1 ft) long and 10 cm (4 in) thick, with a hard leathery shell. Pods contain as many as 40 seeds, or beans, some up to 2.5 cm (1 in) wide. Several species of Theobroma are cultivated in tropical America. The principal species used for cocoa, is grown throughout the wet, lowland tropics, especially in south-east Asia, South America, and West Africa, where the trees are planted under the shade of taller trees. They usually bear fruit 4 years after they have been planted. Workers harvest cacao beans with knives. After extraction from the fruit, the beans are placed in piles, covered with banana leaves, and allowed to ferment; afterward they are dried to prevent moulding. They are then sacked and shipped to chocolate or cocoa manufacturers. Cacao beans were once used as money by the people of Mexico and Central America. There are three broad types of cocao plant: forastero and crillo plus trinitario which is a hybrid of Forastero and Crillo. Within these types are several varieties.

What is Cocoa?

Cocoa is finely pulverised de-fatted, roasted cacao kernels, to which natural and artificial spices and flavours may be added. It is commercially manufactured by pumping hot chocolate liquor (semi-liquid ground cacao kernels) into hydraulic cage presses where, under extreme pressure, part of the fat, or cocoa butter, is removed. The fat content of cocoa varies from less than 10% to 22% or more for breakfast or high fat cocoa. Cocoa may be Dutch-processed by mild alkali treatment to change and darken colour and improve flavour. Cocoa is the flavouring ingredient in many confections, baked goods, ice creams, puddings, and beverages. It is also used to flavour some tobaccos and pharmaceuticals.

What is the origin of the Cacao tree?

We don't know much about cacao's origins. The Theobroma gene seems to date back to millions of years ago, whereas the Theobroma Cacao species might be 10 to 15 thousand years old, and maybe they stemmed from the man-made hybridation of species such as the Theobroma pentagona and the Theobroma leiocarpa.

What is the geography of the Cacao tree?

The cacao tree, Theobroma cacao, is a tropical species having its natural habitat in the lower layer of the rainy forest. All wild-growing cacao species live between the 18°N and the 15°S, in regions characterized by heavy rains (125 to 180 cm per year), high and quite even temperature (18/21°C to 30/32°C), high humidity (70 to 100%) and thick shade. The optimum soil is at least 2 metres deep, made of 50% of sand, 10 to 20% of silica and 40% of clay; its organic matter content is 4% and its pH ranges from 6 to 7.5. The cacao tree starts growing vertically, getting as high as 2 metres. Next, its arms stretch horizontally in a roof-like shape. The standard height of the cocoa tree ranges from 5 and 10 metres. When the cacao tree is 2-3 years old, it can produce flowers. Just 1 to 5% of its flowers will be successfully pollinated by small pollinating insects and midges which reproduce themselves in the decaying vegetation.

How does the Cacao tree grow?

The cacao tree starts making fruits in the fourth year. In the plantations it is necessary to check weeds, parasites, diseases; to manage the shade; to lope the tree, thereby strengthening it and modify its shape in view of a better productivity; to spray fertilisers, if used; to maintain the access ways and water supply.

What is Cabosse?

This is the fruit of the cocoa tree, which flowers almost all year round, with one or two major flowering periods. The plant of the Sterculiaceae family is defined with the botanical name Theobroma cacao L. and its most prolific flowering period is during the tenth to the twelfth year in the life of the tree. Cocoa pods have differing shapes and sizes. The Cabosse that hangs directly down from the trunk of the tree weighs between 300 and 700 grams per pod.

What varietal of Cacao are there?

Well, Theobroma is the genus and cocao is the species. Cacao is simply one of many species of plant that fall under the Theobroma genus. The International Germplasm Database of Cacao drawn up in 1997 includes about 12,500 cacao clones. Its exactness will be tested only when a cost-effective method for the detection of cacao molecular DNA is designed and used as a bar-code for clone identification. Criollo, Forastero and Trinitario are the three leading types of Theobroma cacao. Their difference results from their pod structure, the colour of their beans and the number of beans per pod. The Criollo varietal was probably grown by the Meso-american civilisations. Its fresh beans are thick and have white or pink cotyledons, low acid levels and low bitterness, and once processed they produce a smooth, very flavored cacao. The Forasteros come from the subspecies Theobroma cacao sphaerocarpum, and have flat, violet-coloured beans, with high astringency. They are divided into two species, growing in the Amazonian Highlands and Lowlands respectively, and the latter is the most commonly grown cacao in the world, especially in Brazil (comun and parà) and western Africa. The Trinitario is a hybrid bean of Criollo and Forasteros, emerged after a natural disaster that occurred in Trinidad in 1727 and destroyed the criollo plantations. Thirty years later the Capuchin friars built their missions again and planted some Forastero seeds, that hybridised with the remaining criollo trees and soon the new varietal of Trinitario was born. The latter combines some flavor and sensory features of the Criollo with the strength and high yield of the Forastero. In terms of quality standard, cacao is distinguished into: flavor or fine or special or sweet cacao and bulk cacao. The first includes: Criollo, Trinitario and Nacional, which actually is a Forastero but is the only flavor cacao of this kind and is solely grown in Ecuador. The second group consists of the Forasteros.

Because Forasteros are more resistent to disease and produce a higher yield, they are cheaper to grow, which is why about 97% of world cocoa production is made from it. Economically speaking, their beans are the best choice for most brands if sales rely solely on quantity and not quality. Forasteros have a natural bitter flavor that must be removed by roasting longer. As a result, much of the flavor is in turn removed, and the flavor of the chocolate ends up flat but more robust (than a Criollos or Trinitarios). That's why most chocolates are a blend of beans: Forasteros to add bulk and Criollos or Trinitarios to add flavor.

What is Forasteros?

It's a fact that most of the chocolate eaten in the world now is made from Forestero, a variety or sub-species of Theobroma cacao never used by the Mayas or Aztecs, but used what we now call Criollo. Forestero comes from cacao trees found by Spanish explorers in the Lower Amazon. The native population never consumed it as anything but a fruit. Forasteros are more resistent to disease and produce a higher yield, they are cheaper to grow.

What is Criollo?

The word Criollo means "Creole" in Spanish. The Criollo bean was originally grown in Mexico. Its organoleptic qualities are excellent. The bean is very aromatic, just slightly bitter and has a delicate flavour. It is the finest quality of cocoa, but never exceeds yields of more than 1% of world production. It is primarily grown in Venezuela. Criollo chocolate have different varietie such as Ocumare, Porcelana, Caranero Superior, etc.

What is Trinitario?

This is a hybrid cocoa variety, originally grown in the lower Amazon region. It is made from crossbreeding Criollo and Forastero beans and it displays characteristics of both varieties. The first Trinitario cocoa trees were grown widely in Trinidad, and were introduced onto the American continent only during the 19th century, first in Venezuela and later in Ecuador. Today, Trinitario cocoa is grown in all the countries where Criollo was once grown: Mexico, Trinidad, the Caribbean, Colombia, Venezuela, and in part in South-East Asia.

What is Porcelana?

This is the first chocolate in the world produced exclusively with cocoa beans of a single genetic variety, called "Porcelana". It is believed that Porcelana cocoa was grown in the south-western area of Venezuela as early as Pre-Colombian times. According to historical sources, it seems that at the time of the conquest, this cocoa was already being grown in the same area where Porcelana still grows today and was used mainly as a beverage and during ceremonies held by the indigenous people. In colonial times, Porcelana cocoa was called Maracaibo, since it was primarily exported from this Venezuelan port. Until the 1920's, Maracaibo cocoa was classified as one of the world's highest quality cocoas, along with a few other Mexican and Colombian cocoas beans. Unfortunately, Porcelana cocoa is not very resistant against disease and the Mexican and Colombian cocoas of this genetic quality have disappeared. In these areas, you can now find only hybrid cocoas with inferior organoleptic qualities. The unmistakable toasted almond flavour enhances the unique characteristics of this prized cocoa variety.

Are there any other species in addition to the Theobroma cacao?

Yes, there are. The Theobroma bicolor is a species similar to the cacao tree, and is grown from southern Mexico to Bolivia and Brazil. Its beans are called pataxte; they are used to make a special drink, and can also produce a chocolate surrogate. The Theobroma grandiflorum, also known as cupuacu in Brazil, is used to make a drink obtained from the pulp surrounding the beans. Today in Amazonia the Arawete and Asurini native Americans grow the Theobroma speciosum; they can produce a chocolate surrogate from it, but more frequently they eat its pulp.

How is Cacao harvested?

The cacao tree makes fruit following a constant cycle and generally it provides two harvesting periods: before and after the rainy seasons. It takes about 6 months from pollination for a tree to produce ripe fruit. The world average harvesting is lower than 3 million tons per year. About 80% of worldwide cacao is grown in 1 to 2-hectare plantations. The yield per hectare changes a lot. There are plantations exploiting advanced techniques whose yield can exceed 2 tons, whereas others produce less than 100 Kg. The rough world average is about 500 Kg per hectare per year, where 25 fruits give one Kilo of dried product and an optimum of 800 trees per hectare.

What is the ideal yield of a cacao plant?

The ideal yield expected from plantations of flavor cocoa is: 700 plants per hectare - 70-100 fruits per plant.

What is fermentation?

Cacao beans fermentation takes place, according to the countries, in baskets, wooden boxes or cylinders stored away from light. Cacao beans should be wheeled in order to ease an even fermentation. It is during fermentation that the cacao beans start developing their flavors. Their sugar content, their low pH, the anaerobic conditions promote the activity of 16 kinds of yeast, which turn sugar into alcohol and carbon dioxide. The bacteria start to oxide alcohol into lactic acid first and into acetic acid next. The latter produces heat, making the temperature achieve 50°C. The fermentation process lasts from 3 days (for some criollo varietals) to 6/7 days.

What is drying?

This process is basically aimed at lowering the humidity rate to 6-7%, even if the chemical reactions occurred during fermentation continue in this stage as well. Drying can be done by the sun or by artificial techniques. Sunlight drying lasts a few days and gives better results, as the acetic acid has time to be let out. Next, cacao beans are stored into jute sacks and ready to be sold on the market. On average, each cacao bean contains 6.5% of water; it consists of 2 cotyledons accounting for 87.1% with 4 to 5% of humidity, a germ accounting for 0.9% and a shell making 12%, with an 8 to 10% humidity content.

What is cleaning?

A special machine takes off any foreign matter such as jute fibres, stones, sand, metals, seed bunches by means of air suction, magnetic separators and brushes.

What is roasting?

By roasting, humidity is lowered down to 2 or 3% and flavors start developing through the Maillard reaction. The aroma of roasted cacao is made of a combination of compounds resulting from fermentation and not involved in roasting, compounds resulting from fermentation and increased by roasting, and finally new compounds which are developed during roasting. Generally speaking, during the roasting process of fermented cacao beans quite all reducing sugars and 40% of free amino acids are consumed.

What is Winnowing?

This step is based on the different density of the shell and cotyledon and is helped by the combined action of blades and air. The aim is to remove the shell and obtain the cotyledon which is cracked into shelled, de-germed smaller pieces called nibs.

What is grinding?

This step turns the nibs into the so called chocolate liquor or cacao mass or paste. The nibs contain 53 to 58% of cocoa butter and the warmth and friction of the rollers make it melt into a fluid mass made of 100 micron particles.

What is refining?

This step reduces the particle size to 25-30 microns both in chocolate liquor and in sugar. In some cases, extra cocoa butter is added to chocolate liquor.

What is Conching?

Conching is a process which removes humidity and undesired volatiles, reduces the viscosity chocolate liquor, completes the dispersion of solids into cocoa butter and promotes the full development of the cacao flavor.

What is tempering?

Cocoa butter has a polymorphous structure, namely it is basically made of four types of crystals which melt at different temperatures. By tempering, cocoa butter goes through a number of variations of temperatures and an inner grid of beta, stable crystals is formed. This process results in a smooth taste and good-looking texture of the finished product, preventing cocoa butter from appearing on the surface and form a filmy residue and helps put off chocolate once it has gone through the moulding tunnel.

What is chocolate?

Chocolate can be classified as real or compound chocolate. Real chocolate should contain not more than 5% vegetable fats. Whereas, chocolate use in coating for making biscuit, confectionery or other chocolate products must contain not less than 12% cocoa liquor. Those cocoa products or chocolate that doesn't meet this criteria is know as compound chocolate and has less nutrient in them as compared to the real chocolate.

Chocolate Handling

What is the best way to store chocolate bon-bons?

Chocolate is susceptible to temperature, external odors and flavorings, air and light, moisture, and time. The fat and sugar it contains will absorb surrounding odors. Chocolate should be stored in a dry, odor-free place with good air circulation. Good storage practices help avoid decay, undesired features like fatbloom and sugarbloom, and help extend shelf life.

How should raw chocolate be stored?

Chocolate is susceptible to moisture and absorbs external odors. Store chocolate in a cool, dry place away from light and air. Chocolate will oxidize more quickly and deteriorate in taste when exposed to light and air. Therefore, it is very important to protect the chocolate by storing it in closed packaging. Dark and milk chocolate naturally contain anti-oxidents (the agents that slow down the oxidation process). White chocolate does not contain these substances and is much more sensitive towards oxidation. The ideal temperature for storing chocolate is between 54°F and 68°F (12° and 20°C). At higher temperatures, the chocolate will soften and will lose its gloss. Lower storage temperatures are less risky. Care should be taken to bring cold products to room temperature to avoid condensation and sugarbloom. Fluctuating temperatures should also be avoided as they will accelerate the appearance of fatbloom. Chocolate should be protected against humidity and stored where the maximum relative humidity is 70%.

Chocolate Types

What is the different types of chocolate in the market ?

The main attraction of chocolate is that it offers a form of self-indulgence. The sweet, attractive taste and the consistency and appearance are very pleasing. There are many different products within the term of chocolate and chocolate confectionery, not just chocolate bar. However, when we talk about the types of chocolate, it refers to three types of chocolate namely: milk chocolate, white chocolate and plain chocolate.

What is Unsweetened or Baking chocolate?

Simply the cooled and hardened version of chocolate liquor. It is used primarily as an ingredient in recipes as by itself it does not taste very nice.

What is Bitter /dark/plain chocolate?

Cocoa mass, cocoa butter and sugar. Normally contains approx. 35% cocoa liquor. Extra Bitter chocolate can contain sometimes up to 70% or more cocoa solids.

What is Semi-sweet chocolate?

It has approx. 15% chocolate liquor, with extra cocoa butter and sugar added. Sweet cooking chocolate is basically the same with more sugar for taste

What is Milk chocolate?

Cocoa mass, cocoa butter, milk or milk powder and sugar and vanilla added. Normally contains approx. 15 % cocoa liquor.

What is White chocolate?

In reality (and in many countries; legally) not really chocolate at all, as it contains no cocoa solids, which leaves it the smooth ivory or beige colour. White chocolate is primarily cocoa butter, sugar, milk and vanilla. White 'chocolate' is the most fragile form of all the chocolates; pay close attention to it while heating or melting it. It must be achieved slowly or it will burn and seize very easily.

What is Couverture?

Couverture is a special kind of 'cooking' chocolate used by professional chefs. A couverture is simply a chocolate with a relatively higher cocoa butter content (a minimum of 32%, often as much as 39%). This high cocoa butter content contributes fluidity, smoothness, strength and ease of handling. In most cases, these chocolates' also contains a high cocoa solid content which heightens the flavour The formula on couverture packaging may look like this: 70/30/38. This means that there is 70% cocoa solids, 30% sugar, and 38% total fat content. 70/30/38 : describes and extra bitter couverture and indicates 70 percent cocoa solids and only 30 percent sugar 60/40/38 : describes a bitter couverture, which is the most frequently used 50/50/38 : describes 'semisweet' 36/42/38 : describes milk chocolate couverture These are then classified as either tempered and un-tempered.

What is Decorator's chocolate or confectioner's chocolate?

Isn't really chocolate at all, but a sort of chocolate flavoured candy used for things such as covering strawberries. It was created to melt easily and harden quickly, but it isn't really chocolate. If you want quick and easy, use decorator's chocolate, use real chocolate and patience.

Why do people eat chocolate?

There is no doubt that cocoa and chocolate are popular food, beverage and snack items for both children and adults alike. However, people in general regard chocolate as 'junk food' or empty calories, pleasurable but lacking in nutrients. The truth is rather different from this view. In fact, chocolate is highly nutritious foods, do have nutritional value and can contribute to the overall diet in a positive fashion. A good example is the nutrient content of chocolate milk as compared to white milk.

When do we buy chocolate?

There is no right or wrong day to buy chocolate. You can buy chocolate just as a pleasure of eating it or as a gift during a special occasion. You can always buy chocolate as a gift to the love ones on special occasion such as Christmas Day, Valentine Day etc. There is great pleasure in receiving a box of chocolate from a love one especially during Valentine Day.
As chocolate is such a rich source of energy and in a convenient and compact form, people tend to buy it as a ration on many expeditions such as mountain climbing, etc. It is an obvious choice of food for hikes.

Cooking with Chocolate

What is couverture?

Couverture is a special kind of chocolate that has more cocoa butter than regular chocolate, anywhere from 33% to 38% for a really good brand. This type of chocolate is used as a coating for things like truffles ("couverture" is French for "covering") There are two ways of coating candies, either by hand dipping into melted chocolate or enrobing, gently pouring chocolate over the treat.

What is the best way to melt chocolate?

Chocolate melts best at temperatures between 104°F and 113°F (40° and 45°C). Never melt chocolate directly over a heat source. Use indirect heat such as a hot water bath so that the chocolate reaches a uniform temperature of 104°F to 113°F. This is the perfect temperature to begin tempering or recrystallization.

What does it mean to temper chocolate?

Tempering is of paramount importance as it is mainly responsible for determining the final gloss, hardness, and contraction of the chocolate. Tempering consists of heating the chocolate to a specific temperature as a result of which the cocoa butter it contains is brought to the most stable crystalline form resulting in hard, shiny chocolate.

How is chocolate tempered?

Tabliering (or tempering by hand) Melt the chocolate over a hot water bath until it reaches a temperature between 88°F and 90°F (31° to 34°C). Melt white and milk chocolate to a temperature approximately 2°F less, depending on the amount of milk fat they contain. On a cold table or marble surface: Pour 2/3 of the melted chocolate onto the cold table. Spread out the chocolate mass and work with a spatula until the temperature of the chocolate is approximately 81°F (27°C). Add the tempered chocolate to the non-tempered chocolate and mix thoroughly until the mass in the bowl has a completely uniform. If the temperature is still too high, part of the chocolate should be further worked on the cold table until the correct temperature is reached.

Tempering by seeding?

Tempering can also be accomplished by adding stable chocolate crystals to the melted chocolate. Some manufacturers make chocolate for the trade in convenient small, round pieces for this process. The pieces are known as calets or pistoles. The quantity of pieces to be added depends on the temperature of the melted chocolate and on the temperature of the pieces. Generally, use the pieces at room temperature.

Tempering by machine?

The melted chocolate at a temperature of approximately 104°F (40°C) is poured into the machine which then takes care of the rest of the correct tempering process.

How is tempering checked?

A simple method of checking tempering is by applying a small quantity of chocolate the point of a knife. If the chocolate has been correctly tempered it will harden evenly and show a good gloss within five minutes.

Why does the chocolate sometimes get a white layer on top?

When a thin layer of fat crystals forms on the surface of the chocolate, it is called fatbloom. It means the chocolate has lost its gloss and a soft white layer appears, giving the finished article an unappetizing look. Fatbloom is caused by the recrystallization of the fats and/or a migration of a filling fat to the chocolate layer. Storage at a constant temperature will delay the appearance of fatbloom.

Why does the chocolate have a rough texture on top?

When the chocolate is taken out of the refrigerator and condensation collects, a rough irregular texture forms on top of the chocolate. This is called Sugarbloom. The condensation moisture dissolves the sugar in the chocolate. When the water evaporates, the sugar recrystallizes into rough, irregular crystals on the surface. This gives the chocolate an unpleasant look. Sugarbloom can be avoided by preventing temperature shocks. When chocolate comes out of a cold room, it should be stored in a warm area and allowed to come to that temperature before opening the package.

What are the ideal temperatures for working with chocolate?

The ideal temperature of the workshop should be approximately 68°F (20°C). The temperature of the candies and fillings to be coated should be as close as possible to the temperature of the coating chocolate. If the temperature of the candies or filling varies too much from that of the chocolate, the crystallization of the cocoa butter will be adversely affected. This will result in a product that is dull and is less resistant to heat. The temperature of the molds should be as close as possible to that of the workshop without being less, approximately 68°F (20°C). If necessary, the molds can be warmed slightly. Take care that the temperature of the molds does not exceed that of the tempered chocolate. Using molds that are at the proper temperature will result in the best possible gloss for the finished product. Important note: During use, the tempered chocolate in the bowl may thicken further. This is the result of the rapid growth in the size of the cocoa butter crystals. This thickening of the chocolate can be prevented by adding a small quantity of warm chocolate or by increasing the temperature of the chocolate slightly.

Cocoa and Health

What are the effect of cocoa or chocolate?

1.       Chocolate is packed with high-quality polyphenol antioxidants that may reduce the risk of developing cancer and heart disease.

2.       Stearic acid, the main saturated fatty acid in chocolate, does NOT raise blood cholesterol levels.

3.       Cocoa and chocolate are rich in minerals the body needs, including magnesium and iron.

4.       Chocolate has relatively little impact when it comes to causing dental caries. Chocolate tends to clear the mouth quickly, limiting the time it is in contact with the teeth.

5.       Allergies to chocolate are extremely rare with the more likely allergens being milk, egg, peanut or tree nut components of chocolate products - not the chocolate itself.

6.       Chocolate and cocoa do not cause obesity. It is the quantity of foods eaten, combined with the level of physical activity and underlying genetics, which determine whether a person will gain weight.

Does chocolate cause acne?

Acne is a skin condition caused by the over-activity of oil glands in the skin, therefore neither chocolate nor any other food causes it.

Does chocolate cause migraine headaches?

While some foods may be associated with the onset of migraine headaches, chocolate is not a significant cause of migraines. The cause of migraines appears to be linked to hormone levels, and scientists continue to study its causes.

What are the antioxidants contained in the chocolate?

Some types of cocoa powder and chocolate (especially dark chocolate) are rich sources of substances called polyphenol antioxidants - beneficial compounds that may reduce the risk of developing cardiovascular disease. The amount of these substances will vary from one type of cocoa or chocolate to the next, depending on such factors as how the product was processed. In general, cocoa powder and dark chocolate contain a high amount of these antioxidant compounds - more than most antioxidant-rich fruits and vegetables.

What is the amount of caffeine contained in the chocolate?

The amount of caffeine in chocolate is very low - a typical milk chocolate bar (1.4 ounces) contains about the same amount of caffeine found in a cup of decaffeinated coffee. An eight-ounce glass of chocolate milk contains about 2 mg. of caffeine - a fraction of the amount found in popular cola drinks which contain 12-15 mg per 8-ounce serving. The small amount of caffeine in chocolate occurs naturally in the cocoa bean.

Does chocolate raise the body's cholesterol?

The naturally occurring fat in chocolate is cocoa butter, which is made up of a combination of saturated, monounsaturated and polyunsaturated fatty acids. Research studies have shown that cocoa butter does not raise blood cholesterol levels. Instead, it appears to have a neutral effect, perhaps because it contains stearic acid (stearic acid is known to have a neutral effect on cholesterol levels). Cocoa butter is not easily absorbed by the body compared to other saturated fats.

Is chocolate addictive?

No matter how much someone might love chocolate, there is no scientific proof that this favorite food is "addictive." Instead, people who crave chocolate likely do so because of its sensory properties - the melt-in-the-mouth creamy texture and delicious flavor.

Is chocolate a major cause of dental cavities?

Chocolate is no different than a cracker, slice of bread or cookie when it comes to causing tooth decay. Any food that contains starch or sugar has the potential to cause cavities, depending upon the frequency of eating these foods and how long they stay in contact with the teeth. Some dental research studies suggest that chocolate may be less apt to promote tooth decay than some other foods because it contains cocoa butter, a naturally occurring vegetable fat, which helps the chocolate clear the mouth quickly.

Does chocolate cause obesity?

Neither chocolate nor any other food causes obesity. When calorie intake exceeds calories burned through activity, a person gains weight.

What is the nutrient content of chocolate?

Chocolate not only tastes great, it also contains some important nutrients. A 1.4 ounce milk chocolate bar contains protein, 15 percent of the daily requirement for the B vitamin riboflavin, 9 percent of the daily requirement for calcium and 7 percent of the Daily Value for iron. It also is an excellent source of copper. Chocolate with almonds or peanuts boosts its nutritional value, especially for protein. Chocolate milk is an excellent source of many nutrients. Low-fat chocolate milk (2 percent fat) contains less fat than whole milk while providing more zinc, potassium, niacin and riboflavin than whole milk or plain 2 percent milk. For other nutrients, plain milk and chocolate milk are about the same.

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