Minimally processed chocolate can have health benefits
A quality dark chocolate is considered a superfood because the cacao it’s made from is rich in antioxidants and beneficial nutrients like magnesium, iron and flavonoids. These compounds have been linked to potential benefits for heart health, brain function and more. However, it is important to choose dark chocolate with a high cocoa content with minimal sugar and additives to reap these benefits.
The chocolate market in South Africa is growing by up to 10% every year. There has also been a growing demand for sugar-free chocolate bars made with natural sweeteners, which are ideal for anyone who cannot consume sugar or is watching their weight. The global sugar-free chocolate market is projected to grow to R45 billion by 2035.
This is due to a growing health consciousness. It is estimated that 84% of consumers have reduced their sugar intake in the past year and seek alternatives to quality dark chocolate that offer a ‘guilt-free’ indulgence.
Taste the flavonoids
Cacao is packed with antioxidants, especially flavonoids, which protect cells from damage. Some studies suggest that it contains more antioxidants than green tea or red wine. The flavonoids in dark chocolate can improve blood flow, lower blood pressure and reduce the risk of heart disease. They may also help improve cholesterol levels.
Flavonoids in dark chocolate also improve blood flow to the brain and may enhance memory and cognitive function. Such chocolate also contains natural stimulants like caffeine and theobromine and is a good source of minerals such as magnesium, iron, copper and manganese.
Dark chocolate contains compounds that trigger neurotransmitters associated with mood elevation, like serotonin and dopamine, and is a probiotic – a type of fibre aiding gut bacteria in digestion. It’s a treat for the tastebuds and moderate amounts of minimally processed, high-quality dark chocolate are also good for your health.
Ice cream sandwiches with hot chocolate sauce
Makes 12.
Ingredients
- 1l quality vanilla ice cream – you can use yoghurt or sugar-free ice cream
- 24 sugar-free vanilla biscuits
Chocolate sauce:
- 100g 85% or 70% cacao, zero-added-sugar dark chocolate, broken into pieces
- 250ml fresh cream
- 15ml brandy, optional
Method
- Using an ice cream scoop, shape 12 ice cream balls. Place on a tray sprayed with non-stick cooking spray and freeze until just hardened.
- Spread out 12 biscuits on a baking tray. Place a ball of ice cream on each biscuit. Cover with another biscuit, press down and re-freeze.
- Make the sauce by combining the chocolate, cream and brandy (if using) in a heatproof glass bowl and microwave on medium for two minutes, then stir. Repeat until chocolate has melted.
- Remove the biscuits from the freezer five minutes before serving. Drizzle with chocolate sauce and serve immediately.
Text | Nicolas Thoenen
Photography | Kabachki.photo
Nicolas Thoenen is Director of the Swiss Diversitas Group.
For more information, go to swissdiversitas.com.
