Category Archives: Health & Chocolate

Is Chocolate Better than a Passionate Kiss?

 

 

I just came across this fairly new study and thought you might find it interesting:

http://www.realfoodforlife.com/what-stimulates-love-more-a-kiss-or-chocolate/

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Single Origin Chocolate bars: 35%, 65% and 75% At Aldi

Just a quick heads up…at least, for my American readers…Aldi is now experimenting with selling their single origin bars as a regular item. Of course, if no one buys them they will quickly disappear. If you love truly fantastic chocolate I strongly suggest hightailing it over to your local Aldi store and loading up on their 65% and 75% single origin bars. The 75% from the Dominican Republic is delicious. All are UTZ certified, and only $2.49 for a five bar pack so you can scarf them down with a clear conscience.

More evidence for the health benefits of dark chocolate.

The following link from Forbes magazine details the latest research on chocolate’s benefits to mind and body.

https://www.forbes.com/sites/alicegwalton/2018/04/27/dark-chocolate-may-boost-brain-function-immunity-and-mood/#22d863046087

Hershey: Better Late Than Never

Here’s a link to some new programs Hershey is initiating in Ghana and the Ivory Coast, areas historically rife with child labor, and other travesties.

https://www.bloomberg.com/news/articles/2018-04-03/hershey-to-invest-500-million-in-making-more-sustainable-kisses

Aldi Chocolate Bars: Whole Hazelnuts in either Dark or Milk Chocolate

I recently had a chance to taste two of the newly imported Cailler bars (on Amazon at $27.64 for 13.8 ounces), one with hazelnuts, blueberries and almonds, and the other with cranberries and almonds. Both are beautiful, jewel-like creations with fruits and nuts imbedded into delicious thick slabs of UTZ certified dark chocolate. I bought them on Amazon, but they seem to have sold out. Having become a devotee…a chic way of saying addicted…I tried the Aldi roasted hazelnut bars in milk and dark chocolate, as they were UTZ certified and I thought might be worthy contenders. Of course, the enormous cost saving was also a big draw.

The verdict?

The Aldi bars were worthy contenders, though not as visually arresting as Cailler’s. They weigh in at a smidge over seven ounces each, are are really semi-sweet at 50% cocoa, and for $2.25 a pop they’re an extraordinary bargain. The chocolate is delicious, especially the dark bar, and the roasted whole hazelnuts perfectly crunchy and rich. One portion, a seventh of a bar, is a dessert unto itself. If you like milk chocolate you will probably prefer that version. For me, the dark one is really stellar.

Now, I just wish Aldi would offer their single origin mini bars on a regular basis. They were truly amazing.

BronxGrrl Chocolate

Regina Monaco has a PhD in Chemistry, and her research is in the areas of physical chemistry, thermodynamics, and biochemistry. As a chocolatier, she always tries to use her scientific background to understand every step of chocolate-making process.

Regina likes to study the characteristics of every batch carefully: is the roast dark or light, considering the type of cacao used? Is the body smooth, light, creamy, rich, and flavorful or sticky, heavy, grainy, bitter and thin? She analyzes so she can maximize the positive attributes and minimize any negative notes, textures, or flavors.

Her mission at BronxGrrl chocolate is to make unique, quirkily imperfect chocolate with personality. Each batch is just a little different.

I tried a Maple Pecan Bubble. It was creamy, perfectly sweetened, and, with its crown of crunchy nuts and dusting of maple sugar, very satisfying to eat and look at. The chocolate itself was tempered beautifully. The texture dense, and the flavor profile earthy but still sophisticated. I actually ate it in two installments as I wanted it to last.

You might also try her Bubble with Pecans and Cranberries and the heart shaped truffles with raspberry, sour cherry, maple ganache, made with their family’s maple syrup. Both sound divine to me.

Double Spiral Chocolate

Stuart & Mhairi Craig, creators of Double Spiral Chocolate, named it after an ancient Celtic symbol resembling the Taoist Yin-Yang. Two opposing spirals emerge from a single line to signify how opposite components can find balance. The opposites they speak of are taste & nutrition. One of the guiding forces behind their company is minimal processing with only 2 or 3 organic ingredients sourced by Direct or Fair Trade: cacao beans (70+%), unrefined cane sugar (non-centrifugal*)and a whole food ingredient like mint leaves, raspberry, ginger, etc.

I sampled the Tanzania 75% Kokoa Kamila and the Haitian 73% with freeze dried banana. While two bars is not a comprehensive review of their wares, it does indicate attention to detail and quality. Their lack of cocoa butter makes for a slightly drier finish. I was quite taken with the banana bar as the character of the chocolate was a great match for the tiny pulverized pieces of freeze dried fruit. The Tanzania bar had a pronounced rustic quality.

Check Double Spiral out if you are a purist who seeks a minimally processed bar that connects you with the bean’s true nature.

*Non-Centifugal Sugar (NCS) – This organic, fair trade, traditional raw sugar is obtained by evaporating water from sugarcane juice. Importantly, there is no centrifugation step to remove the nutrient rich molasses. NCS is produced in sugarcane growing regions around the world, and known by many different names such as panela, rapadura, jaggery, gur, kokuto or muscovado. These have superior nutrient content compared to other ‘brown sugars’, such as turbinado, demerara or refined sugars mixed with molasses.