| Sunday, August 9, 2009 |
| Dark Chocloate |
Dark chocolate (as opposed to other kinds of chocolate) is considered healthy, and recommended for daily consumption in small amounts to maintain a healthy heart and lower cholesterol.
Dark chocolate is also an excellent energy source because it releases slowly into the bloodstream and does not elevate insulin levels. (Indeed, dark chocolate has a GI rating of a mere 22.) As a result, the sustained energy it provides is ideal for endurance activities and even weight training routines.
If you don't like dark chocloate, start with a very mild dark chocolate such as 45-55% cacao. A good example of this is Bournville, an easily available brand (in the UK) with distinctive packaging. Mild dark chocolate will taste similar to milk chocolate and won't be too bitter. If you are more adventurous, you can get dark chocolates that go all the way up to 100% cacao (i.e., unsweetened).
The formation of whitish spots, or bloom, on chocloate is due to a separation of some of the fat in the chocolate. While it affects the aesthetics of the chocolate somewhat, it isn't harmful to eat or use chocolate that has bloomed. Bloom is related to heat and humidity, so store chocolate in a cool, dry place free of odors.
Here are some excellent brands to try: Michel Cluizel, Perugina, Wedel, Domori, Amedei, Valrhona, Neuhaus, Marcolini, Lindt, Felchlin, Guittard, Scharffen Berger, Santander, Malagasy, Weiss, El Rey, Theo, Bonnat, Pralus, Castelain, Slitti, Dagoba, Green and Black's, and Ghirardelli. |
posted by Fun Food Eater @ 12:02 AM  |
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