I have to say that since the Easter weekend, I have lived in sin. I have eaten way too much sugar that weekend and I continued snacking on leftovers for the next few days… I have also had great moments of weakness (I suppose my Myasthenia doesn’t like sugar ;P – that is just too bad.) There is a great chocolate I do always have – milk free, extra dark chocolate.
This is my favourite, Belgian Extra Dark, 72% cocoa from Waterbridge. I love the simple ingredients of it, just cocoa mass, sugar, cocoa butter and soy lecithin.(read the ingredients of the chocolate you buy – there really isn’t a reason for more ingredients) and it’s less than $5 for a humongous 400g at WalMart – who says good chocolate needs to be expensive… Try the Dark as well as the Dark with Almonds. You will love it. My daughter has never had milk chocolate, due to a milk allergy so she’s used to the richness dark chocolate has – it’s definitely worth trying to switch up things for your kids as dark chocolate is so much healthier for you. (here’s a review of it from a guy who lives in my city as well). Here is the nutrition information for this product. And some great health facts about dark chocolate.
Cocoa and chocolate contain a large amount of antioxidants (flavinoids). Cocoa and dark chocolate may keep high blood pressure down and reduce the blood’s ability to clot, thus the risk of stroke and hart attacks may be reduced. The darker chocolate with the most concentrated cocoa will be the most beneficial. A small square (20 g) of dark (bittersweet) chocolate every three days is the ideal dose for cardiovascular benefits. Find out more.
Cocoa beans are rich in a number of essential minerals, including magnesium, calcium, iron, zinc, copper, potassium and manganese.
A, B1, B2, B3, C, E and pantothenic acid.
Cocoa beans contain polyphenols (similar to those found in wine) with antioxidant properties which are health beneficial. These compounds are called flavonoids and include catechins, epicatechins, and procyandins. The antioxidant flavinoids are found in the nonfat portions of the cocoa bean. The flavinoids also reduce the blood’s ability to clot and thus reduces the risk of stroke and heart attacks.
After our chocolate break, mommy couldn’t stop with the camera… this is Gabi refusing to smile for me. ha ha
Here the caffeine and the sugar got to her ;P
For more great chocolate info, nutrition and recipes go to CacaoWeb.
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