If pleasure is at the center of joie de vivre, it could be argued that chocolate is at the center of pleasure. That’s nothing new; chocolate has been a luxurious treat for thousands of years. Now here’s the best news: recent studies have proven that dark chocolate is good for you! (Notice the emphasis on dark!) Dark chocolate is not only a rich source of flavonoids and antioxidants–both of which can help reduce high blood pressure and diabetes–but its main ingredient, cocoa, is a good source of magnesium and iron. Cocoa even contains properties that help keep the good cholesterol (HDL) good, which can then keep the bad cholesterol (LDL) at bay. Happily, chocolate is also linked to the release of serotonin, a natural anti-depressant.

Chocolate is not too dissimilar from wine. The origin, ingredients, and bean all play an important role in the taste of the finished product. There are so many different varieties and quality levels to chose from: where is a woman to start?

Rule No 1: Ban milk chocolate and white chocolate. The addition of milk, milk powder, or chocolate liquor (all found in milk and white chocolate) actually nullifies the beneficial properties of the cocoa.

Rule No. 2: Stick with dark. How dark? Choose a bar that is made with at least 60% cocoa. The higher the cocoa percentage, the better the antioxidant properties, and the less room for fillers and preservatives.

Rule No. 3: Read the ingredients, not the nutritional value. Despite chocolate’s beneficial health properties, it is still calorie-rich and high in fat. If you enjoy a small square or two, you won’t need to worry about the caloric content. It’s the ingredients that matter; make sure they are all natural.

Rule No 4: Enjoy! Dark chocolate should be savored slowly and mindfully. Let your taste buds experience the subtle notes of each individual piece.

 

Image by andrzej kowalski.