Chocolate manual: Your guide to the health benefits of chocolate

What are the health benefits of chocolate?

MF editorial team

04 Jun 2014

mis à jour le 4 May 2019 à 09:51

It is not only at Easter that we fawn over it, we love it, and we devour it. Fortunately, it is good for us! Learn how to enjoy all the benefits of delectable, luscious chocolate.

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An elixir of health
The scholars of the eighteenth century called it the “food of the gods”, and they are absolutely right. Recent scientific studies have confirmed that enjoying chocolate regularly thins the blood, lowers blood pressure and bad cholesterol. The extraordinary richness of cocoa antioxidants (polyphenols, zinc, manganese, vitamin E...) helps to reduce by 39% the risk of heart attack and stroke*. In addition, it protects against oxidative stress, alleviates rheumatism and improves mental performance.*American Journal of Clinical Nutrition, 2012* American Journal of Clinical Nutrition, 2012
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Guide to a zen attitude
Chocolate contains a lot of magnesium (100mg per 100g) required to be resilient to stress. In case of a little bout of the blues, we gladly recommend throwing in a few square. It makes sense, since this mineral is also involved in the secretion of endorphins, calming hormones. However, an excess of chocolate (yes, half a slab is too much!) may, however, have a stimulating effect. We should be wary of tyramine, an antidepressant compound which can cause headaches.
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Black, white or milk?
Calorie levels: 520-570 kcal per 100g. Though white chocolate has high fat content (37% fat), milk and black chocolate contains more sugar. However, they differ in their nutritional values. Black is richer in magnesium and polyphenols: 750mg/100g for the version for 60% cocoa versions, double that of chocolate milk. And what about white? It does not contain cocoa, therefore it contains no antioxidants.
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The right dose
To maximise the benefits of chocolate, 10g per day - 60% cocoa minimum – is enough. This means approximately two small squares, or one large one. Let it melt under the tongue instead of chewing it, as this prolongs the pleasure. Alternatively, you may cook (at low temperature to avoid affecting its antioxidants). And though we all know chocolate is sublime in desserts, it marries surprisingly beautifully with savoury food as well.
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Recipes
Cocoa-ricotta rolls
Mix 125g of ricotta, 2 chopped sun-dried tomatoes, 8 mint leaves, the juice of ½ a lemon and 2 tablespoons of cocoa powder. Spread 4 sheets of lasagne, cooked in boiling water, on a damp cloth. Cut in half. Place a dollop of filling on each and wrap it in. Sprinkle with cocoa. Serve warm, on a bed of green salad. Almond truffles
Melt 300g of dark chocolate, 75% of cocoa and 1 teaspoon of milk in a bain-marie. Mix to a smooth paste. Incorporate 200ml whole cream, 2 egg yolks and ½ a teaspoon of cinnamon. Leave it in the fridge for 2 hours, then mould the truffles and roll them in the almond powder.

Are you a foodie with a sweet tooth? Simply cannot get enough of chocolate? So much the better – a few pieces every day are excellent for the health. Rich in antioxidants, they protect us from heart disease, rheumatism and strong bouts of depression. The only risk? Not knowing when to stop!

Sylvia Vaisman

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