Chocolate... Reaping the Benefits

Chocolate ...reaping the benefits! by Margaret De Stefano

Always opt for dark chocolate with the highest cocoa content (at least 70%). Dark chocolate contains polyphenols and flavanols, which work as an antioxidant to protect your body from damage done by free radicals. Unrefined raw cocoa also contains epicatechins, another powerful antioxidant, but it has a bitter taste and is therefore often removed from commercially available chocolate. Good quality dark chocolate also contains more soluble fibers and a wide range of essential minerals such as iron, magnesium, copper, manganese, potassium, phosphorus, zinc, and selenium. Avoid white or milk chocolate. Milk chocolate interferes with antioxidant absorption and white chocolate is one big sugar bomb. Research suggests 7 grams of dark chocolate a day, or half a bar a week, is the ideal amount to reap the benefits. Dark Chocolate Strawberries: 2 tbsp. coconut oil, melted / ¼ cup cocoa powder / 1½ tbsp. maple syrup / ½ tsp. vanilla / 8 organic strawberries. In a glass bowl, blend all the ingredients above except strawberries. If chocolate is too thick, put bowl in warm water to re-melt. Holding the strawberry by the stem, dip into chocolate mixture and place on wax paper. Pop them in the freezer for 3–5 minutes for the chocolate to harden and then, indulge!