Let Dark Chocolate Be Your Valentine

BY SUE MAYFIELD GEIGER
Nowhere else has nature compressed such a store of the
most valuable nutrients into such a small space
as it has with the cocoa bean.
- Alexander von Humboldt
(German naturalist and explorer, 1769-1859)
ine makers have been harvesting grapes for hundreds
of years to make sure their vino is the right texture and
taste before putting the delicious liquid into bottles. Just
like grapes, cocoa is harvested, fermented and blended—without
the stomping. A grand total of 17 countries are cocoa producers
with the largest ones being the Ivory Coast, Ghana and Indonesia.
However, the country producing the best beans is Ecuador.
Temperature, rainfall, humidity and shade
are necessary in order for the cocoa tree to
thrive and produce what we all know and
love as chocolate. The four distinct varieties
of cocoa are: Criollo, Forastero, Trinitario
and Nacional. Like fine wine, cocoas are
distinguished by their individual flavors:
fruity, woody and floral. Nacional only grows
in Ecuador where the beans are renowned
for their floral and spicy flavor, and require
only a short fermentation.
So, just how long has this magical bean been
around? According to Smithsonian.com,
anthropologists from the University of Pennsylvania say that
discovery of cacao residue has been found on pottery excavated
in Honduras dating back as far as 1400 B.C. However, sweetened
chocolate didn’t appear until Europeans discovered the Americas
and found the bean much too bitter for their tastes. But once
mixed with honey or cane sugar, it quickly became popular and
a valued commodity. As a matter of fact, chocolate was so valued
during the Revolutionary War that it was included in soldiers’
rations and used in lieu of wages. Today chocolate manufacturing
is a more than 4-billion-dollar industry in the U.S. alone, and the
average American eats at least half a pound of it per month.
Today’s chocolate connoisseurs are delighted to know that dark
chocolate (70% minimum cocoa content) is not only pleasant to
the palate but good for your health. It is loaded with antioxidants,
so with every delicious bite, you are fighting those free radicals! If
you find the taste of dark chocolate a tad too bitter, you can opt
for dark chocolate capsules (found at most health food stores).
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Dark chocolate is an acquired taste for some, so do give it a try
before resorting to a capsule. Tip: Warm a dark chocolate bar for a
few seconds in the microwave, sprinkle with a little sea salt or top
with a bit of orange zest. To your good health!
Cocoa Facts:
The average amount of fiber in cocoa beans is comparable to
that in whole wheat bread.
Cocoa beans are full of magnesium, a mineral essential for
effective nerve and muscle function. Magnesium converts
nutrients into energy, promotes the absorption of calcium and
vitamin C.
They are also full of phosphorus
that supports energy generation
in body cells which together with
calcium forms hard mineral crystals
in bones and teeth.
Cocoa is particularly rich in flavanols,
a subclass of flavonoids.
Yes, cocoa contains caffeine, but in
much lower concentrations than
coffee beans. The most relevant
alkaloid in cocoa is theobromine,
which has a similar effect as caffeine
but is about 10 times weaker and
does not markedly affect the central
nervous system.
The more nonfat cocoa solids a chocolate product contains, the
more antioxidants it tends to contribute.
What is ORAC?
ORAC stands for Oxygen Radical Absorbance Capacity. It’s a way
to measure the capacity of a food to fight health-damaging free
radicals. The higher the score or value, the more free radicals a
food can nullify. A diet rich in foods with a high ORAC value may
slow down aging of the body and brain.
January|February 2012
LIFE IS GOOD!
ORAC Chart of 9 Chocolate Products
Most of the
dark chocolate
products deliver
a big dose of
antioxidants. Milk
chocolate was left
behind. The ORAC
scores are per 100
grams or about
3.5 ounces of each
food.
Unsweetened cocoa powder
Unsweetened baking chocolate
Dutch cocoa powder
Dark chocolate candies
Semisweet chocolate candies
Milk chocolate candies
Chocolate syrup
Chocolate milk (reduced fat)
Cocoa mix
80,933
49,926
40,200
20,823
18,053
7,528
6,330
1,263
485
Cocoa Mint Foot Scrub
2 tablespoons cocoa butter, grated
2 tablespoons almond oil
½ cup raw sugar
4-5 drops peppermint essential oil
Gently heat cocoa butter and almond oil until
cocoa butter melts; stir well.
Add sugar and peppermint oil and mix. Massage into clean feet and rinse
with warm water. If your feet are
extremely dry, massage in a bit
more cocoa butter and cover
your feet with clean cotton socks
for 15 to 20 minutes.
10 Healthy Chocolate Choices:
Green & Black’s Organic Dark Chocolate (70% cocoa bar)
Spa Chocolate by Bissinger’s (The company tests its dark
chocolate using the ORAC test)
Mars Cocoa Via (contains cocoa flavanols and cholesterollowering plant sterols from soy)
For a perfect end to your
Valentine Day celebration, have
your sweetheart “shake” you a
Chocolate Martini (see recipe
below) while he (or she) is
rubbing your footsies with
Cocoa Mint Foot Scrub.
Figamajigs (made with figs that are high in fiber, minerals
and nutrients)
Divine Dark Mini Bars (a farmer-owned company with
sustainable development efforts in many countries)
Equal Exchange Organic Ecuador Dark Chocolate (vegan
and gluten free)
Dagoba Eclipse Bar (87% cocoa with a hint of coffee)
Dagoba Xocolatl 74% Organic Dark Chocolate (contains
chilies, cacao nibs, maca, nutmeg and vanilla.) Note: maca is a
plant native to Peru and Bolivia that is rich in minerals.
Theo Salted Almond Dark Chocolate (the only organic fairtrade, bean-to-bar factory in the U.S.)
Endangered Species Organic Dark Chocolate & Cherry
(cacao sourced from Rainforest Alliance Certified farms)
Not Just In your Body – But On Your Body!
Chocolate is good for your skin because of its high content of
cocoa butter, which is a natural skin softener and conditioner.
It is also an antioxidant, which means it prevents free radical
damage to your skin and protects its natural elasticity. The
caffeine in chocolate can stimulate your circulation causing a
healthy glow. The scent of chocolate itself releases serotonin that
promotes happy feelings. Here are some cocoa-based recipes to
create at home.
Chocolate Lip Balm
1 ½ teaspoons grated cocoa butter
½ teaspoon coconut oil
½ teaspoon grated dark
chocolate
1-2 drops essential oil (pure orange,
mint or lavender)
Combine all ingredients in a microwave-safe
bowl or double boiler on the stovetop and gently melt until you
have a smooth liquid. Pour into a small jar or lip balm tube and allow to cool completely.
Chocolate Martini
1 oz. vanilla vodka
1 ½ ounces dark chocolate liqueur,
such as Godiva
1 ½ ounces plain almond milk or skim milk
½ ounce (dark) chocolate syrup
Combine all ingredients in a shaker and
shake vigorously. Pour mixture into a
martini glass and serve.
LIFE IS GOOD!
January|February 2012
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