Common knowledge suggests that there are three different
kinds of chocolate: dark, milk, and white. While all three of these varieties
include cocoa butter, it is the white chocolate that isn't considered a 'true
chocolate'. Both dark and milk chocolate contain cocoa solids, which define a
true chocolate; however, this important ingredient is omitted from white
chocolate. Coincidentally, this makes white chocolate safe for animal
consumption. Dark and milk chocolate contains theobromine, which is toxic to
some animals.
Dark chocolate is considered a sweet chocolate. The US
Government requires a 15% concentration of chocolate liquor in this chocolate,
while European rules specify a requirement of 35% cocoa solids. It is the high
cocoa content that gives dark chocolate the benefit of reducing the possibility
of a heart attack when consumed in small amounts regularly. This doesn't mean
that a chocolate bar with 90% cocoa content is better than a 60% one. The higher
the percentage of cocoa in the bar, the higher the quality - but the more
bitter the flavor.
There are a couple variations of dark chocolate that include
semisweet chocolate and bittersweet chocolate. Semisweet chocolate has low
sugar content while containing a high cocoa content. Bittersweet chocolate is a
combination of chocolate liquor, cocoa butter, and additives.
The best quality chocolate will be firm and melt at near
body temperature. A poor quality chocolate will melt too easily and be soft and
crumbly. The quality of the chocolate depends on which temperature the
chocolate is cooled at.
Research suggests that along with the circulatory benefits
chocolate provides, there is a potential lead poisoning risk. As one of the
higher concentrations of lead among food part of a diet, chocolate has been
found to have almost the standard limit for lead in cocoa powder or beans. It
hasn't been demonstrated that lead consumed in chocolate is all absorbed by the
body. The threshold of the chocolate lead effect on children is unknown.
So if you are craving true chocolate, ditch white chocolate
and grab a bar of dark or milk chocolate instead.
Resources:
http://www.savorchocolate.com/chocolate_tasting/chocabulary.aspx
http://en.wikipedia.org/wiki/Chocolate
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