Decades of research have consistently shown positive health effects of dark chocolate as part of your nutritional program. I’m sure many of you will be excited about this article since it recommends regular consumption of dark chocolate.
Note: The best and most consistent results are from dark chocolate, containing between 70% and 90% cocoa flavanols. Milk chocolate does not compute in this program whatsoever. The sugar content in milk chocolate is too high and it will not accomplish a healthy goal.
Nibble on two squares of dark chocolate (the darker the better) daily to enjoy all of these benefits. Make sure to nibble it slowly to get the full delicious taste and to give your digestive system send a message to your brain that you’ve had enough, and your body is satisfied.
Dark chocolate is a rich source of antioxidants and minerals, and it generally contains less sugar than milk chocolate. Some research suggests that dark chocolate may help lower the risk of heart disease, reduce inflammation and insulin resistance, and improve brain function.
So here is a dessert recipe you might enjoy:
Dark chocolate dessert
- Ingredients: Dark chocolate, dried berries, frozen blueberries, frozen strawberries, nuts, or all depending on how much fruit and nuts you like in relation to the chocolate.
- Crush 12 oz of quality dark chocolate squares chips, (Sprouts sells Colombian chocolate squares 80% cocoa or Ghirardelli Intense Dark Midnight Reverie 86% cacao).
- Dried cranberries, cherries, or other fruit
- Crushed pistachios or almonds (not toasted)
- Pour the chocolate chips in a stainless-steel pot with 4 ounces of water.
- Add one tablespoon oil that doesn’t have strong flavor and stir it into the chips.
- Place bowl on the stove at the lowest heat setting and stir it until chocolate is completely melted. (Watch it constantly for the chocolate melts fast).
- Pour onto two cookie sheets or glass pans, that have been fitted with a silicone baking mat or nonstick parchment paper, dividing evenly. Spread the chocolate out so that it’s about 1/4 to 1/2 a centimeter thick.
- Sprinkle as much nuts and fruit as desired and let it cool.
- Bark will last a few days wrapped in plastic or wax paper.
Dark chocolate dipped strawberries
- 1 1/2 cups of crushed high-quality dark chocolate squares chips, (Sprouts sells Colombian chocolate squares 80% cocoa or Ghirardelli Intense Dark Midnight Reverie 86% cacao).
- 1 teaspoon of cold pressed unrefined coconut oil
- A package of large fresh strawberries, approximately 12
- Wash and thoroughly dry the strawberries. (The chocolate adheres better to the fruit when the fruit is completely dry). Do not remove the caps.
Pour the chocolate pieces into a bowl and add the teaspoon of cold pressed unrefined coconut oil.
- Place bowl on the stove at the lowest heat setting and stir it until chocolate is completely melted. (Watch it constantly for the chocolate melts fast).
- Place a piece of parchment or wax paper on a steel or glass baking sheet. Gently grasp each berry by the green cap, and lower into the chocolate “bath.” Use a spoon to push chocolate up each berry until they are coated. Let excess chocolate drip off.
- Place each berry onto the paper-covered baking sheet. Repeat for all the berries.
- Place the baking sheet of berries in the fridge till ready to eat. Let the chocolate harden into a shell; this may take only a few minutes.
These will last about a day covered in the refrigerator.
Remember…constant overconsumption kills
© Copyright – Hector Sectzer
