Ahhh the decadence of chocolate!! Not many days go by when I don’t treat myself to a piece of chocolate. I’ve transitioned over the years to healthier chocolate and when the quality of your chocolate improves so do the health benefits, yes you heard me right, chocolate can actually be good for you.
The higher % of cocoa beans you have the more antioxidants and minerals it contains. Dark Chocolate also contains high levels of phenylethylamine, the chemistry of LOVE (think pulse-quickening excitement!), which is why it is pretty addictive and really is the food of happiness.
If you’ve always chosen to eat a big bar of Cadbury’s, then you’re likely missing out. You probably want to try a 60% dark chocolate to start and as your tastes evolve you soon get used to the richness. It’s pretty difficult to finish a whole bar of dark chocolate and believe me I’ve tried. Small adaptations to your chocolate over time will have a big impact on your health but as your tastes change you’ll eventually end up finding Cadbury’s too sweet.
Eventually you might even be able to eat just pure cacao – no sugar added and unrefined, this superior chocolate is packed with goodness, including the highest dietary source of magnesium, great for nerve and muscle function and even improving sleep. You could start with cacao and add your own version of sugar so some raw honey, maple syrup or a little liquid stevia are all healthier alternatives to refined sugar.
Improve the quality of your chocolate and not only do you reap health benefits but it literally becomes a guilt free pleasure.
Here is an interesting fact.. the oldest recorded living woman Jeanne Calment, lived to 122 years old and ate 1 kilo of chocolate a week!!
So make a chocolate slab and experiment with toppings, I use macadamia and walnuts because they contain the highest quantities of healthy omega 3 fats but you might also like to try some of the following
- Brazil nuts
- Pine nuts
Or you can even use some fresh ingredients if you’re going to eat the chocolate straight away
In mexico, where chocolate originated, it is used frequently in savory dishes so you could even try it with some cayenne pepper or add it to your chilli.
Have some fun with it and send me some of your ideas and recipes in the comments below.
- 100 g Chocolate aim for 70%+ dar chocolate or even pure cacao (with some natural suagrs, see above sugggestions)
- Selection of nuts, I like macadamia and walnuts
- Goji berries
- 1 teaspoon of sea salt
- Melt chocolate on a bain marie to avoid the chocolate splitting from too much heat
- Once fully melted pour on to a plate covered in greaseproof paper
- Place nuts and seeds randomly over the chocolate so it is covered with a nice even spread.
- Sprinkle salt using fingers evenly on top
- Refrigerate for 30 mins
- Peel off paper and snap into pieces, store in a tin ready to eat.