Why You Need to be a Chocolate Snob!

An article about chocolate? Don’t fret, we haven’t lost our marbles . . . I know we are usually lecturing you about fruit and vegetables, fish oils and oats etc, but there is some quality to be found in good chocolate.

Dark chocolate of 70% cocoa solids or more has a high antioxidant level (the stuff that fights free-radicals and all of the little nasties floating around your body) . . . “So I can put chocolate on my porridge instead of blueberries, is that what you’re saying?” – No! We are merely pointing out that whilst there are many types of chocolate out there that aren’t so good for you, there are some types that are.

Naturally I wanted to put this little theory to the test and engaged in some serious scientific testing -

Laboratory: my kitchen

Experiment: hot chocolate fondant pudding (yum!)

So I made one of the mini puddings with organic dark chocolate of at least 70% cocoa solids, and the other with chocolate of just 35% cocoa solids.

Result: the 35% hot chocolate fondant, was a hot chocolate flop!

So there you have it. Should you feel the need to throw on your white coat and indulge in some scientific experimentation of the pudding variety, we suggest you use good quality chocolate!

Related posts:

1. Emergency, emergency!!!! We might have a chocolate shortage!!!
2. Ate a little too much chocolate over Easter did we??