Dark Chocolate
Dark Chocolate
Dark Chocolate (pronunciation: /dɑːrk ˈtʃɒklɪt/) is a form of chocolate containing a higher percentage of cocoa with added fat and sugar than other types of chocolate.
Etymology
The term "Dark Chocolate" is derived from the dark color of the chocolate, which is a result of the high cocoa content. The word "chocolate" comes from the Nahuatl word "xocolātl", which means "bitter water".
Description
Dark Chocolate is known for its rich, intense flavor. It is often used in baking and cooking, and is also enjoyed as a standalone treat. Unlike milk chocolate, dark chocolate does not contain any milk or much less than milk chocolate, and it generally has a less sweet taste.
Health Benefits
Dark Chocolate is rich in antioxidants, such as flavonoids and polyphenols, which are known to have several health benefits. These include reducing inflammation, improving heart health, and potentially lowering the risk of certain types of cancer.
Related Terms
- Cocoa: The main ingredient in dark chocolate, derived from the beans of the cacao tree.
- Flavonoids: A type of antioxidant found in dark chocolate.
- Polyphenols: Another type of antioxidant found in dark chocolate.
- Milk Chocolate: A type of chocolate that contains milk or milk powder, in addition to cocoa and sugar.
- White Chocolate: A type of chocolate that contains cocoa butter, sugar, and milk, but no cocoa solids.
External links
- Medical encyclopedia article on Dark Chocolate
- Wikipedia's article - Dark Chocolate
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