Chocolate University Online Blog
Good news to every chocophile out there. Pretty soon, your favorite guilty pleasure will be way more pleasurable! Students of the University of Applied Sciences in Wels, Austria are currently working to develop a certain type of chocolate that does not only taste good but also packs a lot of nutritional benefits.
I know where you’re getting at, and you may be right. Yes, it’s no surprise that chocolate has a lot of health advantages to offer, specifically because of the high antioxidant properties it contains. But this one is of different level, a higher one.
The students were able to come up with the special chocolate through a project in their course of organic and environmental technology. They were looking to bring the healthy apple back into the diet of Upper Austrians. The bitter-tasting and filled chocolate is made out of old, native apple varieties that are purified using apple brandy in oak barrels.
Certain varieties of apples contain high levels of polyphenols which are proven to prevent vascular deposits in humans, according to project leader Othmar Höglinger from the faculty for technology and environmental sciences at the University in Upper Austria. The main problem encountered, however, is the trouble in separating the healthy ingredients in the apple in order for them not to be harmed by oxygen so they are still able to seep through to the intestine when eaten in the chocolate, according to Höglinger.
The team, which is composed of biotechnologists with ages between 20 and 25 years old, is aiming to overcome this obstacle hopefully in two years’ time. The students of University of Applied Sciences are collaborating with chocolatiers, Martin Mayer Schokoladen in the development of this nutritious treat.
Sorry to pop your bubble, but you should still go easy on this particular chocolate as it still packs as many calories as a regular bar.
Categories: chocolate in the news
Tags: chocolate science, health benefits, healthy chocolate, nutrition, nutritional benefits, super fruits
Truffles are the bomb. They never fail to give us the little pleasure we root for when it comes to chocolates. Below is a recipe for a strawberry truffle which is quite a variation to the conventional chocolate truffle.
Even at first sight, the heart-shaped silhouette of strawberry would give you a hint that it is good for you. They pack a lot of nutritional benefits like vitamin C, fiber, manganese, potassium, and also contain a great deal of antioxidant properties called polyphenols. Strawberries are free of sodium, fat, cholesterol, and are considered a low-calorie food.
Did you know that strawberry is a member of the rose family? Truth be told, it is not actually a real fruit or berry, but the enlarged receptacle of the flower. Interesting, eh?
Try this recipe if you plan on throwing a party, inviting people to come over to your house, or just because!
Strawberry Truffles
• 5 ounces white chocolate
• 8 ounces cream cheese at room temperature
• 4 cups powdered sugar
• 1 teaspoon grated fresh ginger root
• 18 medium fresh strawberries
• 1/4 cup finely minced crystallized ginger (get it in a gourmet food
store or well-stocked supermarket)
• 1/2 cup toasted coconut
• 1/2 cup finely chopped pistachio nuts
Melt white chocolate in the top of a double boiler, let cool.
Beat together the cream cheese, sugar, and ginger root until smooth. Add melted white chocolate and mix well. Chill for at least 1 hour or until easy to handle.
Use a small melon baller (or small spoon) to scoop out the center of each strawberry, half way down each fruit. Pat strawberry dry. Put a little crystallized ginger into each strawberry. Shape the cheese/chocolate mixture around the fruit. Coat one end in the toasted coconut, the other in the pistachio nuts. Place truffles in candy cups and chill until serving time. |
Bon appetit!
Categories: chocolate recipes
Tags: chocolate covered fruit, confectionery, nutritional benefits, strawberries, strawberry, super fruits, truffles, white chocolate
Gone are the days when chocolate practically screams “unhealthy”. Today, consumption of chocolate in appropriate amounts can actually be beneficial for you, health-wise. And it goes without saying that you should have the right kind of chocolates in hand, not the ones loaded with sugar and other not-so-healthy stuff.
Contrary to popular belief, eating chocolates can possibly improve cholesterol levels, lower blood pressure and the risk of having diabetes. As strange as it may sound, it is true according to Harvard researchers. This study involved a review of 24 studies and 1,106 participants. And the said health benefits are due to the chocolate’s content called flavonoids which are of highest levels in the dark variants. Like I said, the right kind of chocolates, always keep that in mind.
Dark chocolates were considered as potent antioxidants by the researchers as well. These antioxidants affix themselves to free radicals, which are the main cause of cell destruction, and they are flushed away through digestion and other body processes. Chocolates are also found to contain what they call ORACS (Oxygen radical Absorbance Capacity Units), and its contents are even higher than those of red wine’s and even green tea’s. Consumption of food rich in antioxidants cuts down the risk of having heart attacks, stroke, asthma, and even degenerative cognitive diseases such as Alzheimer’s.
Chocolate labels, nowadays, display the percentage of cocoa solids they contain. So, when buying such, make it a point to check it, and choose those with at least 70% of cocoa and those that have minimally-processed cacao in them. Antioxidants are not the only nutritional benefit chocolate has to offer, but other nutrients as well such as iron, calcium, potassium, and vitamins A, B-1, C, D and E.
“What is the appropriate amount”, you may ask. Study indicates that a single 5-g square contains approximately 25 calories and 1.5 g. of fat. Thus, an entire row is about 125 calories and 7.5 g of fat. Instead of devouring one whole bar of chocolate in one sitting, why not try consuming a single row one square at a time? This way, you can rest assured that you are eating in “appropriate” amounts.
Categories: chocolate in the news
Tags: antioxidants, dark chocolate, flavonoids, health benefits, healthy chocolate, nutritional benefits
Imagine you dreamed of making a beverage that is packed with antioxidants, containing enough polyphenols to lower your risk of heart disease and cancer, while simultaneously detoxifying your body and boosting your immune system…
Wouldn’t your new creation be the wonder drink of the ages?
Nope… it already exists! In fact, you have three to choose from.
Beverages such as tea, coffee, and low fat chocolate milk can make positive contributions to your nutrition and health.
There is plenty of research that supports tea as not only strengthening the body’s immune system, but also reducing plaque buildup on arterial walls, thus lowering the risk of cardiac disease. Tea is rich in antioxidants, often containing more polyphenols than fruits and vegetables.
Antioxidants help repair cell damage due to stress and aging.
Coffee is similar to tea in that it, too, is loaded with polyphenols. Research shows that coffee actually has higher amounts of antioxidants than green or black tea and some fruit and vegetables juices. Consuming coffee can lower your risk of cardiovascular disease and type 2 diabetes. New research is looking into the possible positive effects on dealing with neurological diseases such as Parkinson’s and Alzheimer’s.
What about the chocolate? Studies find that chocolate milk helps the body recover from exercise quickly. It also increases bone density and muscle mass. And it’s also been shown that chocolate milk can help contribute to weight loss! (Remember we’re talking about low fat chocolate milk.)
Now that you know more about the nutritional contributions of tea, coffee, and chocolate milk, I hope you enjoy them more. They can all be part of your healthy lifestyle!
Categories: chocolate in the news
Tags: antioxidants, chocolate milk, coffee, nutritional benefits, polyphenols, tea
Raw foodists believe in eating uncooked, unprocessed, and often organic foods as a large percentage of their diet. Sometimes called superfoods, raw foods are often vegetables and plant derived products, but not always (raw milk, for example).
Raw cacao, cocoa powder, and chocolate are considered superfoods because they deliver great amounts of antioxidants and other essentials like calcium, iron, carotene, thiamine, riboflavin, and magnesium. In general, superfoods are rich in phytochemicals which are known for their disease fighting properties.
Raw cacao nibs are not roasted but still have a good crunch. Raw chocolate is going to be a very different experience compared to a typical chocolate bar. Texturally, raw chocolate tends to be grainy and fudgy and usually there is no snap. Raw chocolate does not contain sugar (sucrose) or milk so the flavor is remarkably intense and fairly bitter.
Raw chocolate is often used as a coating. In keeping with the superfoods theme, these chocolate coated items tend to be superfood berries, like acai and goji, as well as organic nuts and seeds.
The number of raw chocolate products is growing and the flavor/texture constantly improving. The current market place is expanding so don’t be surprised if you start hearing more about raw chocolate!
End note: I have not had the privilege to taste these particular raw chocolates, but Earth Source Organics has a selection called Righteously Raw chocolate bars, and has recently announced a new addition called the Rose Bar. You might want to check it out at www.EarthSourceOrganics.com.
Categories: chocolate education, chocolate in the news
Tags: nutritional benefits, raw chocolate
Here’s a question that was posed to me recently…
What is the difference between store bought chocolate and the high flavonol chocolate found in all those scientific studies?
The simple answer to this question is found in the question itself. Store bought chocolate typically has lower quantities of flavonol substances. OK, that’s a weak answer. Here is some explanation…
Stores offer a wide selection of chocolates and candy bars to meet the demand for variety. Most chocolate companies cater to the sweet tooth side of us and not the health nut side. The chocolate is not designed to deliver high content flavonoids and other beneficial components found in chocolate.
Some specialized chocolate companies do focus on the nutritional benefits of chocolate, and their chocolate products will contain higher contents of flavonoids to increase the impact of antioxidants. Many of these functional chocolates contain high levels of procyanidins and epicatechins due to a unique (and proprietary) processing of cacao beans.
Not all chocolate is created equal, not among grocery store brands, specialty chocolates, or nutritional/functional chocolates. Dark chocolate contains more cocoa solids than milk chocolate so that gives it more potential benefits.
Research indicates that normal chocolate manufacturing could destroy up to half of the naturally occurring flavonoids. This process has been studied and refined so that today some manufacturers have learned to make dark chocolate with a 95% retention of its flavonoids.
As attention remains on the potential health benefits of chocolate more manufacturers will follow suit so the benefits reach more consumers.
Categories: chocolate Q&A
Tags: epicatechin, flavonoids, flavonols, functional chocolate, health benefits, healthy chocolate, nutritional benefits
Chocolate for chocolate’s sake is just not cutting it anymore with consumers. Apparently we are demanding chocolate with more meaning, purpose, and benefit.
The general term for this type of chocolate is “functional chocolate.” Functional chocolates supply a nutritional benefit and chocolate is a good vehicle for transporting things like vitamins, probiotics, omega-3, and calcium.
 In the last couple years, a few companies have introduced functional chocolates and one of them is Maramor Chocolates. You can find some of their products at Walgreen’s and GNC stores across the nation.
The Maramor website, explains that they started as a chocolate shop inside an Ohio restaurant in 1923. The shop made hand-crafted chocolates and sold them retail for years. Later the shop evolved into a large scale manufacturing facility.
Today, Maramor offers functional chocolates that include probiotic and omega-3 in both milk and dark chocolate. They recently added a calcium truffle.
According to a 2008 consumer survey, about 21 per cent of chocolate lovers are interested in chocolate that has added functional ingredients.
Watch out, though. Functional chocolate continues to be controversial when it comes to health claims and regulating standards.
First and foremost, I choose to eat chocolate because I enjoy the flavor, the aroma, and the luxury of something rich and decadent. But if I am going to snack on something, it might as well be chocolatey and nutritious.
Its nice having options!
Categories: chocolate in the news
Tags: antioxidants, functional chocolate, nutritional benefits
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