The year is already flying at an alarming pace and Easter weekend is somehow just around the corner. Amazingly, Easter treats descended on the shops on Boxing Day, making them very hard to resist over the past few months.
Every chocolate lover wants to believe that the rumoured antioxidant content and health benefit of chocolate is true, so what is the truth? Are we doing our health a favour by tucking into our favourite chocolatey treats? And is dark chocolate really better for us than milk chocolate? Let’s break it down before you break into the chocolate eggs.
The ingredients of chocolate.
Chocolate is traditionally made from a few basic ingredients including cocoa solids, cocoa butter, vegetable oils, sugar and milk powder.
The percentage of these ingredients will vary depending on the type of chocolate. Dark chocolate is around 70 to 80 per cent cocoa, which is what gives it that rich, more bitter flavour. Milk chocolate is around 35 to 40 per cent, which is why it tends to taste sweeter in comparison. Right at the other end of the spectrum is white chocolate, which many debate if it should be considered chocolate at all as it does not contain cocoa powder.