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 believed to have originated from the darker color of the chocolate, which is a result of the higher cocoa content. The word "chocolate" itself comes from the Nahuatl word "xocolātl", which was then borrowed by the Spanish and later entered the English language.
Composition
Dark chocolate is primarily made up of cocoa solids, which include cocoa butter and, in some cases, fat-reduced cocoa powder. Unlike milk chocolate, dark chocolate does not contain any milk or much less than milk chocolate. Dark chocolate can be eaten as is, or used in cooking, for which thicker, baking bars, usually with high cocoa percentages ranging from 70% to 100%, are sold.
Health Benefits
Dark chocolate is rich in flavonoids, antioxidants that have been shown to reduce inflammation, improve blood flow, and boost heart health. Additionally, it contains magnesium, iron, copper, and manganese, which contribute to its health benefits.
Related Terms
- Cocoa bean
- Cocoa solids
- Cocoa butter
- Milk chocolate
- White chocolate
- Chocolate liquor
- Flavonoids
- Antioxidants
External links
- Medical encyclopedia article on Dark chocolate
- Wikipedia's article - Dark chocolate
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