Few people can argue that chocolate is undoubtedly the most delicious creation on planet earth. Or at least, that’s our view anyway. Chocolate bars, chocolate milkshakes, chocolate ice-cream, chocolate cakes…they’re fabulous, right? Chocolate has been around for many moons and the chocolate industry is estimated to be worth $110 billion per year, so it’s fair to say that we think chocolate is loved by many. But why? What is it about this melt-in-your-mouth treat that makes us indulge more and more each year? Perhaps it’s because deep down we are secretly hoping that chocolate is somehow good for us. We’ll shed some light on that later in the blog – but first up…. 

A few fun facts about chocolate

• Chocolate is complicated. Well, it’s complex. Ok, we lie, it’s not complicated at all – you open the wrapper and you devour the chocolate bar. But, what we mean to say is that it has over 600 flavour compounds, compared with say red wine, which has just 200 flavour compounds…see where we’re going with that?
• One of the components in chocolate is called Theobromine and is poisonous to dogs…and apparently also to humans if consumed in ridiculous quantities. (About 1900 small Hershey chocolates could kill a 10 year old child, potentially). So whilst we say indulge away, we also say…in moderation.
• Oddly, it is sometimes believed that people with allergies to chocolate are in fact actually allergic to cockroaches (Eeeuuww). Apparently, as many as eight insect parts are typically found in a bar of chocolate, according to the Food and Drug Administration. (what a terrifying statistic)
• White chocolate isn’t technically chocolate. The reason being is that it doesn’t contain chocolate solids (otherwise known as cocoa powder). Frankly we don’t care – we still love white chocolate!

Why is chocolate so good for us?

• Chocolate can help reduce the chance of a stroke or a heart-attack. 2 chocolate bars per week can reduce the chances of a stroke in women by up to 20%. It is also proven that chocolate reduces blood clots, which in turn reduces the chances of a heart attack. (sources: HealthDay and studies)
• Chocolate helps with maths – crazy, we know. British psychologists discovered that flavanols found in chocolate helped improved peoples mental maths ability through controlled tests. Yah for chocolate!
• Chocolate is good for your skin. German scientists have reported that Flavonoids found in dark chocolate can protect women’s skin from the sun’s UV rays. It is also not responsible for causing acne. So there!
• Chocolate helps strengthen your brain. Researchers at Johns Hopkins University have discovered that a compound in dark chocolate may protect the brain after a stroke by increasing cellular signals already known to shield nerve cells from damage. Great news.
• Chocolate increases the likelihood that you’ll live longer. Jeanne Louise Calment, the world’s longest living person (who died at the age of 122) was reported to have eaten two and a half pounds of chocolate per week.

Chocolate and Almond Biscotti

Having divulged all these wonderful chocolate facts, we thought we should at least end off with a yummy recipe that includes our favourite ingredient. Here is a fabulous Chocolate and Almond Biscotti recipe from the Cadbury’s Kitchen website. We hope you enjoy it:

Prep time 15 minutes                      Cooking time 50 minutes              Serves 36              Skill Level Easy.

What you need:

1 cup caster sugar
3 eggs
2½ cups plain flour, sifted
1½ teaspoons baking powder
150g (1 cup) whole almonds, toasted and roughly chopped
100g CADBURY Milk Baking Chocolate, chopped

How to make it:

• BEAT together the sugar and eggs until pale and thick. Fold in the flour, baking powder, almonds and chocolate until well combined. Turn out onto a lightly floured surface and knead until smooth.
• DIVIDE the mixture in two and shape each into 30 × 5cm logs. Place on lined baking trays and bake at 180°C for 25-30 minutes until lightly browned and firm to touch. Allow to cool for 10 minutes.
• REDUCE the oven to 150°C. Using a serrated knife, cut the logs on the diagonal into 1cm slices, then lay them, cut side down, on the tray and bake for 10 minutes. Turn and bake a further 10 minutes. Cool completely, then store in an airtight container for 2-3 weeks.

Image Credits

Image credit 1: mrsflowers.wordpress.com

Image credit 3: https://www.cadburykitchen.com.au/recipes/view/chocolate-and-almond-biscotti/1/)