Which chocolate is better, 55% or 85%. Answered by nutritiologist

President of the Association of Nutritionists and Health Coaches (ANCH)

Many people believe that any dark and bitter chocolate is equally healthy, but this opinion is wrong. I’ll tell you why you should choose the second option between a bar of chocolate with 55% cocoa and 85%.

What the cocoa content of chocolate affects

Chocolate is a sweet antidepressant and a delicious stress reliever. Natural chocolate is useful, because it increases efficiency, concentration, stimulates mental activity and improves mood.

But not every bar of chocolate can boast such an effect. For example, milk chocolate contains too much sugar and milk powder, and its cocoa content is less than 30%.

Higher cocoa content in chocolate indicates its quality: no vegetable fats, molasses, cocoa butter substitutes or grated cocoa. Extracted chocolate contains more than 80% cocoa mass, no sugar or only a small amount of sugar (only 10 g of sugar per 100 g of product).

Bitter chocolate contains anandamide and the joy hormone serotonin, which reduce painful feelings and help fight depression. Such a product has a higher concentration of antioxidants-flavonoids, which slow down the aging process, rejuvenate the skin and strengthen the immune system.

Chocolate with cocoa content from 55% to 75% belongs to the dark type. In such a bar, cocoa is slightly more than in milk, but sugar is already 50 g per 100 g. Many manufacturers save money when producing such chocolate and replace natural cocoa products with cheaper analogues and additives: cocoa powder, vegetable oils, emulsifiers, flavorings.

Which chocolate is better – 55% or 85%

The most common option is considered the classic bitter chocolate, which contains 70-75% cocoa. This option is better than dark chocolate, but it’s important to read the composition carefully. A good bar will contain only cocoa beans, cocoa butter, sugar (if it is classic chocolate).

It is better to choose chocolate without added sugar. I do not recommend getting carried away with dessert with sweeteners, unless it is not related to a health condition and the attending physician did not recommend such a product.

If the desire for sweet chocolate is irresistible, choose a bar with a natural sweetener: stevizoid (stevia), erythritol, erythritol (corn). Less calories (and pleasure!) will be assured to you.

For chocolate lovers, I suggest that you consider healthy analogs of familiar sweets. For example, you can try chocolate made of carob. This is a healthy alternative to classic chocolate, it can be eaten by children, vegetarians and people with allergies to cocoa beans and gluten intolerance.

Carob powder contains a rich array of vitamins and minerals. Carob is 8% protein, which contains iron in a form available for the body to digest.

Such chocolate has vitamins A, B, B2 and D, a lot of calcium, phosphorus, potassium and magnesium, copper, nickel, barium and manganese.

There are only two ingredients in the ideal composition of kerob chocolate: cocoa butter and roasted kerob. Because of its natural sweetness, chocolate is delicious and can be eaten alone or used to make desserts.

You can use the powdered aerobic powder as an alternative to cocoa powder without caffeine and theobromine (a substance that gives a specific bitter taste): sprinkle it on cold dairy desserts, fruit salads, add it to dough, creams, fillings, drinks, porridge.

In conclusion, I want to talk about the possibility of a complete diet and compliance with the norms of sugar consumption. Let me remind you that an adult should not eat more than four teaspoons of sugar a day (this amount includes added sugar from foods).

Excess sugar is bad for your health and threatens obesity, diabetes, aging skin – this is just a small part of the troubles that can threaten sweet eaters. Try not to overeat and enjoy your favorite desserts only after a full meal.