Let's face it, there's something a bit scandalous about chocolate. Brewing coffee? We all proudly indulge in our daily java rituals, flaunting our fancy brews and boasting about our beloved baristas. But chocolate? Shrouded in guilt?
Consider the time and energy we pour into our coffee culture. We spend ages picking out the perfect beans, investing in high-tech machines, and sitting in cafes, cradling our cups like precious treasures. Some even listen to podcasts about coffee or attend barista classes.
But chocolate? The first thoughts that often spring to mind are:
“It will make you fat.”
“Artificial pleasure.”
Trust me, I’ve been there. Growing up, I savoured the taste of cheap chocolate blocks, which ensured a frequent, albeit unwanted, visit to the school dentist. Think diamond bonding and amalgamation – I was a test subject for the latest dental technology. Yet, I also remember the pure bliss of morning cocoa.
Fast forward past those post-communist childhood memories to the adult joy of discovering Belgian dark chocolate. It's here that one learns the ultimate truth: quality over quantity. Made from the cacao tree's seed, chocolate is a powerhouse of antioxidants.
Here’s the lowdown:
Studies reveal that dark chocolate can enhance health and reduce heart disease risk. Yes, it contains stimulants like caffeine and theobromine, but not enough to disrupt your sleep like coffee. The antioxidants in cocoa and dark chocolate outshine most other foods. These bioactive compounds can boost blood flow and lower blood pressure. Regularly consuming a moderate amount of chocolate can slash heart disease risk and even give your brain a boost.
Eating high-flavanol cocoa has been shown to improve blood flow to the brain in young adults, enhancing attention, verbal learning, and memory. It may also support cognitive function in older adults and reduce the risk of progressing to dementia.
But hold your horses! This isn’t an excuse to gorge on chocolate daily. It’s still calorie-dense and easy to overeat. Instead, savour a square or two after dinner. For a low-calorie cocoa fix, try unsweetened hot cocoa.
Remember, not all chocolate is created equal. Much of what you find on the market isn't particularly nutritious. Opt for high-quality dark chocolate with at least 70% cocoa content. The darker the chocolate, the less sugar it contains.
So, let’s give chocolate its due respect. It’s not just a guilty pleasure; it's a deliciously remarkable food that can be good for you.
Or is it a guilt over forgetting about July 7, World Chocolate Day, talking through me…?
"All you need is love. But a little chocolate now and then doesn't hurt."
