There is nothing any better than a good piece of chocolate. Its rich, its creamy, its smooth, and it makes us feel so-o-o-o good for a few moments of course, that is; until the guilt of the calories kick in. Chocolate happens to be one of my favorite sweets. The wonderful creamy milk chocolate, bittersweet chocolate, white chocolate, or even my personal favorite a silky dark chocolate, the choices are hard. I sat down this weekend to really think about, and compare the differences. I compared my two favorite types of chocolate, milk chocolate, and dark chocolate. Milk chocolate is usually paired with nuggets, nuts, creams or caramels, but the dark chocolate is best with a wine such as a Muscat Canelli. Either makes a great desert, treat, or snack for anyone.
Chocolate is rated in percentage of smoothness and sweetness. I am far from being a chocolate connoisseur, but I know what I like. As with everything, the price of chocolate seems to play into the comparison by the percentage it is given. The higher the percentage of the chocolate, because of the cocoa and less milk fats it contains, the more expensive the chocolate will become.
This is where we get the different types of milk chocolates, such as the great Hershey Kisses, or the wonderful creamy Ice-Cube. They are both different types of milk chocolates. A milk chocolate is just that, cocoa, some kind of milk fats, and sugar. It may have from 15% to 35% true cocoa in it to make this type of chocolate.
The dark chocolate, on the other hand is a strong, somewhat bitter, deep chocolate flavor, a lower amount of sugar and milk fats, and more cocoa butter, and flavor enhancers such as vanilla, chili peppers, orange and mint. Dark chocolates contain 50 to 100% cocoas. Dark Chocolate also has a slower melt rate than milk chocolate due to the low content of milk fats.
Now is the time to get over the guilt of eating chocolate because of the calories. Science has found that there are some good reasons to eat and enjoy good pieces of chocolate. They have findings to prove that it acts as an antioxidant because of the flavonoids, lowering blood pressure, in turn benefiting the heart (WebMD). Let me give you a few reasons beyond that. Milk chocolate and dark chocolate taste good. They both stimulate endorphins, the pleasure feelings. They both have a type of serotonin, a form of anti-depressant. Both milk chocolate and dark chocolate are stimulants; that is because of the theobromine found in caffeine. The theobromine in chocolate is released at a slower rate than caffeine, so the effects are longer and slower, without the rush or jittery effects that coffee can have. Even parts of the fats in chocolate are converted into mono-unsaturated fats, thanks to the liver. Now these finding have proven that the milk chocolate is not as powerful with all these benefits as the dark chocolate is, but they are still there. Also the milk chocolates are of course...