Chocolate’s bittersweet secrets; it’s decadence with benefits

We’ve all seen Cadbury’s iconic ad where a woman is seen cheering her partner while he plays cricket and hits a six. Over the years, the company has come up with great ads including the one that was dropped recently with the tagline: There is a glass & an half in everyone. There is a reason why these ads resonate with the audience; besides the fact that the ads have a human interest story, the idea to celebrate it with the chocolate is literally sweet!

There was a time when chocolate was considered sacred by almost every single culture for thousands of years. It was a delicacy reserved for priests, warriors and royalty; in some cultures it was even used as currency.

A survey by Barry Callebaut in 2021 threw up some interesting figures – 54 per cent of global consumers said they eat chocolate to treat themselves; 54 per cent indicated eating chocolate to satisfy a craving, and 52 per cent of global consumers said they eat chocolate to indulge and it was the ultimate mood-boosting food.

According to Dr Monika Anand, Head, Department of Home Science, Apeejay College of Fine Arts in Jalandhar, almost everyone – kids and adults alike – love chocolate. “It has long been considered as a pleasure and comfort food. Chocolates serve many physiological, psychological as well as social functions for us. These are known to be amazing stress relievers. It would not be an exaggeration if we say: When no one understands you; chocolate is there,” Anand said.

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As most store bought chocolates have low cocoa content but a high level of milk and sugar that can have adverse effects on children’s health, it’s better to go in for healthier options like home-made chocolates using cocoa butter, cocoa powder, fruit extracts and honey. Adding nuts can provide additional benefits

–Dr Monika Anand, Head, Department of Home Science,
Apeejay College of Fine Arts in Jalandhar

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Opt for dark chocolate

Besides being a go-to sweet if there is craving, chocolates, especially dark chocolate which contain a higher percentage of cacao, provides many health benefits if consumed in smaller amounts.

“Over indulgence is not advisable. It has been suggested that chocolates with more than 70 per cent of cocoa content are good. However, for kids, chocolate consumption needs to be restricted because of its high sugar and fat content,” Anand advised.

Agreed Nutritionist Lakshita Jain a clinical dietician and founder of the health clinic Nutr. “There is a reason why people love chocolate. Chocolates help to release serotonin in the body which uplifts a person’s mood. Also present is phenylethlyamine, a type of amphetamine that gives a feeling of contentment,” Jain said.

It is advisable that everyone eats chocolate that has 70 per cent cocoa. “The milk chocolates that are available in the market are nothing but milk and sugar and a bit of cocoa. This is not good for children, especially toddlers. Chocolate contains significant quantities of minerals like iron, magnesium, copper and manganese. It also contains vitamins such as vitamin B2 and B6. Therefore, a piece of chocolate has health benefits. Anything in excess can lead to adverse health issues,” Jain said.

“As most store bought chocolates have low cocoa content but a high level of milk and sugar that can have adverse effects on children’s health, it’s better to go in for healthier options like home-made chocolates using cocoa butter, cocoa powder, fruit extracts and honey. Adding nuts can provide additional benefits,” Anand opined and shared another healthy option for kids.

Take a handful of nuts, seeds like pumpkin and watermelon, add oats, dates and drizzle chocolate to make healthy chocolate bars. Cut these in small pieces and give it to the kids as a snack.

But how is chocolate made? The science behind it involves several processes.

Cultivation: The cacao tree grows in tropical regions, primarily within 20 degrees latitude of the equator. It requires specific conditions such as a warm climate, abundant rainfall, and well-drained soil. The trees produce large pods, which contain the cocoa beans.

Fermentation: After the cocoa pods are harvested, they are opened, and the beans with their surrounding pulp are extracted. The beans are then fermented for a few days. During fermentation, naturally occurring microorganisms break down the pulp surrounding the beans and initiate biochemical reactions that transform the beans’ chemical composition.

Roasting: The beans are dried and then roasted. Roasting enhances the chocolate flavour and aroma. The roasting temperature and duration can vary, influencing the final flavour.

Grinding: The roasted cocoa beans are ground into a paste known as cocoa mass or cocoa liquor. This grinding process generates heat, which liquefies the cocoa butter present in the beans, resulting in a fluid consistency.

Conching: It is a refining process that helps to smooth the texture of the chocolate and improve its flavour.

Tempering: After the chocolate has been processed, it needs to be properly cooled and crystallised. This step is called tempering and involves carefully heating and cooling the chocolate to encourage the formation of stable cocoa butter crystals. Proper tempering gives the chocolate a shiny appearance, a smooth texture, and that satisfying snap when broken!

“It’s important to understand that like any other food, we need to provide the right quality and quantity. Remember, quality is more important than quantity. Once we achieve this, kids can enjoy the delicacy of chocolate and pamper their taste buds along with the health benefits it provides during the crucial year of their development,” Anand said in conclusion.