6 reasons you should eat chocolate today
Easy ways to find (and create) chocolate treats you’ll L❤️VE!
What’s synonymous with love? Chocolate! I mean, who doesn’t LOVE chocolate and want it every chance they get?!
Okay, I just revealed one of my weaknesses. In my world, eating is all about enjoyment, and that includes chocolate on a regular basis.
But as I refined the way I eat, I’ve also refined WHAT I eat.
People tempt me regularly with candy and chocolate bars. What were once my favorites - Snickers, KitKat and Almond Joy - will now sit in my house “forever”.
As I made changes in my life to make healthier choices, I quickly learned that candy wasn’t all that healthy. I moved to dark chocolate, convincing myself that it was “healthy.” Almond Joy is made with dark chocolate, so it must be healthier. Right?
Um, no.
Let’s talk about chocolate
Ever wondered where chocolate originated? Me too!
Chocolate was a revered but bitter beverage often used in ceremonies throughout history. While the true origination can only be guessed at, it does start showing up around 1500 BC in ancient Olmecs of Southern Mexico.
These ancient Mayans mentioned chocolate drinks in a variety of transactions. It wasn’t reserved just for the wealthy, but was readily available to all throughout the culture.
The Aztecs also enjoyed using chocolate to create hot and cold beverages. They used the cacao bean as currency, something considered more valuable than gold. (I can relate!🍫) An Aztec ruler supposedly drank gallons for energy and as an aphrodisiac. Because of its high energy qualities, he reserved it for military use as well.
Have we learned a thing or two since ancient times? Maybe. But we’ve also found a way to refine it with many different ingredients, and change the structure of what chocolate truly is.
Want to get back to the roots? Move towards dark chocolate. Again, towards source. That little cacao bean used to make chocolate has a lot of benefits. The Aztecs knew it:
They used it as a chocolate drink to treat infections
They ground up cacao beans and mixed them with other roots to help with diarrhea
They used it as a cough treatment
And a variety of other ailments, including dysentery, fatigue, and even dental problems.
In all these formats, the cacao bean was used as close to the original as possible. It may have been ground up or brewed. But it was a natural product that didn’t add a variety of other substances – ie, sugar – to increase its use.
It wasn’t until the mid-1800s that modern chocolatiers discovered how to turn the mighty little cacao bean into the chocolate we know and love today. And - wait for it - if you purchase chocolate from the grocery shelves today, it has added sugar, milk, and preservatives, and in many cases, it doesn’t have a lot of chocolate at all. Yes, even the “chocolate” flavor is often imitated using different additives.
Let’s get to why chocolate is GOOD for you
Chocolate’s been around a while. That means there are A LOT of opinions on its quality and what it does for your health.
Search, and you’ll find A TON of thoughts.
First off, it has to be dark chocolate. Why? Because dark chocolate is closer to source - to the root. Take a look at different chocolate foods, and you’ll notice a handful of terms there. What do they mean?
Cacao – the original bean that comes from the tropical Theobroma cacao tree. You’ll often see it on packaging that refers to unroasted, fermented, and dried versions of the cacao bean, such as cacao nibs.
Chocolate liquor – a bitter liquid or paste created from cacao beans that are roasted and ground, usually used in baking.
Cocoa – after some or most of the fat is removed from pressing the cacao beans, the remaining solid is used in production and baking.
Cacao beans – the source of all chocolate – they are found in pods of the cacao tree.
Cocoa powder – once the cacao beans are fermented, dried, and roasted, they are ground to extract half of the cacao butter, leaving a paste called chocolate liquor. This paste is further dried and ground into cocoa powder.
Cocoa butter – the fat separated after the cacao beans are fermented, dried, and roasted.
Chocolate – today’s chocolate combines cocoa, chocolate liquor, and cocoa powder, mixed with a sweetener.
That’s why, when determining if it’s “healthy” chocolate, pay attention to the cacao content and sweeteners.
In general, the darker the chocolate, the better the health benefits. [Yes, there can still be problems.]
But antioxidant content increases the darker the chocolate is.
So, a bar listed at 100 percent dark chocolate would essentially be just cocoa. It’s a sliding scale: the less dark chocolate is, the more it will be mixed with other ingredients. A 50 percent dark chocolate bar would be 50 percent cocoa mixed with 50 percent other ingredients.
Reason #1: Chocolate is nutritious
Eating dark chocolate with high cocoa content can deliver antioxidants and minerals. Higher antioxidants increase with the percentage of dark chocolate included. A 100 gram dark chocolate bar with 70 percent cocoa can have:
Fiber
Iron
Magnesium
Copper
Manganese
Potassium
Phosphorus
Zinc
Oleic, stearic, and palmitic acid
Yes, the other ingredients in a chocolate bar might lower its benefits. But this isn’t about eating it in large quantities. Just enough to get the flavor and cure the sweet tooth.
[One of my favorites is the Holy Fudge bar from TCHO. It comes with three .83-ounce bars, with three squares each. Just one square is often all I need - it’s that rich and good!]
Reason #2: It’s rich in antioxidants
Dark chocolate is loaded with antioxidants, including polyphenols, flavanols, and catechins. Dark chocolate is also most often mixed with other good-for-you foods, making them even better. Like strawberries, blueberries, and nuts.
[Good news - I have two GORGEOUS recipes for you to try at the end!]
Reason #3: May lower heart disease
This is a lot like red wine - use this knowledge wisely. I don’t think we should be fooled into thinking that chocolate is good for you and will do wonders for your health. But we live in a modern society filled with modern choices.
I live by “this or that” to make the wisest choice possible. What fun is life without a little GORGEOUS involved? I LOVE chocolate, so why not make the best choice possible? And studies show dark chocolate has flavanols that can lower blood pressure and improve cardiovascular health.
I’ll take it!
Reason #4: May protect from sun damage
Those old flavanols are at it again. They help protect against sun damage, improve blood flow to the skin, which in turn can help skin density and hydration. That provides natural protection from potential sun damage.
Obviously, other forms of sun protection are still necessary, but it’s nice to know you’re giving yourself a boost from something as powerful as the sun.
Reason #5: Could improve brain function
Those cocoa flavanoids are also shown to maintain cognitive function in older adults. Additionally, cocoa is a stimulant, so if you’re having a moment of brain fog, a tiny bit of chocolate might be just what you need to pick yourself up and move forward.
I have been known to reach for a square in the early afternoon, when I’m most likely to experience writer’s block. A quick walk and a bite of chocolate are often all I need to get another hour or two at the keyboard!
Reason #6: Proaging!
Anything that provides antioxidants, offers help against skin damage, and helps boost brain power are all plusses in my book.
I believe we should create a Gorgeous life all around us.
Food is meant to be eaten. Skip the non-food, and find things that bring joy and goodness to your life.
And that's dark chocolate! Do you agree?
If you love it as much as me, you’re gonna LOVE these recipes. I use them frequently in my own home. Hope you enjoy!
Give me the recipes!!!
Chocolate Hazelnut Balls
Ball mixture:
¾ cup (110 g) whole hazelnuts + 1 dozen
¼ cup (60 g) nut or seed butter
2 tablespoons (40g) maple syrup
2 tablespoons cacao powder
1 teaspoon vanilla extract
1 tablespoon coconut oil
Pinch of salt
Chocolate mixture:
75 grams of dark chocolate*
1 teaspoon coconut oil, optional
2-3 tablespoons chopped hazelnuts, optional
Directions:
Set aside the dozen whole hazelnuts.
Put the remaining hazelnuts in a food processor until coarsely chopped. Add all other ingredients and blend, scraping the sides occasionally until it holds together.
Use a teaspoon of mixture and shape it around a whole hazelnut. Seal it and roll it until it resembles a ball.
Heat water in a saucepan and place a glass bowl over it, creating a double boiler. Bring the water to a boil, add the chocolate and coconut oil, and stir until chocolate is smooth. Turn off the heat, and mix in hazelnuts.
Dip in each ball and roll to coat. Place them back on a plate. Put the plate in the fridge until the balls firm up, about 30 minutes. Store leftovers in the fridge for up to 2 weeks. (Trust me, they won’t last that long!😉)
*Experiment with what chocolate you prefer. I choose to melt my favorite dark chocolate bars, but you can use chocolate chips if you prefer. With high-quality chocolate, I don’t use coconut oil. With chocolate chips, coconut oil helps to make the mixture creamier. The better the chocolate, the richer, more decadent these little gems will get.
The more you make them, the more you’ll experiment. Roll them in nuts - or not, try coconut or cacao powder instead. Try almond extract instead of vanilla. Experimenting allows you to get in tune with your own tastebuds, and also discover how to put ingredients together.
Want something easier? Give this a try!
Dark Chocolate Pumpkin Seed Bark
You only need two ingredients for this super easy dessert:
10 oz dark chocolate
¾ cup pumpkin seeds
Start by melting the chocolate. Fold in the pumpkin seeds until combined. Then, pour the mixture on a baking tray lined with parchment paper or a silicone mat. Tap the tray on the counter several times to level out. Then, pop it into the refrigerator for an hour or so until set. Break it into pieces, and enjoy!
It doesn’t get any simpler than that. What’s better, once you find out how easy this is, you can trade out your ingredients. Always stick with dark chocolate. But mix up your mix-ins: coconut, almonds, hazelnuts, or pecans. When you discover how good (and easy) this is, you’re gonna want to try experimenting.
In my humble opinion, it makes chocolate even better!
Enjoy your chocolate!
Lori