News and Features

Chocolate is good for you !

Tucking into chocolate eggs at Easter may not be as decadent as you think.

Recent evidence suggests that chocolate’s sinful reputation may not be deserved.  Some good quality chocolate is full of substances that actually promote health.  Hence a little of what you fancy really does do you good.

James Chocolates, based at Westcombe, Shepton Mallet, makes very good chocolate.  James Hutchins’ handmade chocolate truffles, bars and novelty items sell in Fortnum and Mason, John Lewis, Selfridges as well as delicatessens across Somerset. He offers a wide variety of different flavoured chocolates –from strawberry and black pepper, lemon zest and poppy, to chocolate and chilli – this last an unusual combination based on an old Aztec recipe, and says James, the company’s  “…best-selling product … people just seem to love it”.

Richard and Lorna Robbins of Nutcombe Chocolates in Minehead stick mainly to more traditional recipes, including a range of delicious hand made Easter eggs, shown in the photo above.  English style fondant-filled chocolates with fillings from strawberry to violet remain popular, although their florentines are catching up fast.  These are solid discs of chocolate topped with dried apricots, cherries, crystallised ginger, hazelnuts and chopped almonds and finished with a drizzle of contrasting chocolate. "I have to confess these are my favourites" says Richard "we sell our full range through the Exmoor Producers Association shop in Minehead and other local shops, but you can also buy online"

The essential ingredient in all chocolate is the cocoa bean, with its two basic components: cocoa, the protein-rich part of the cocoa bean that gives chocolate its colour and taste, and cocoa butter – the fatty part.

Cocoa is loaded with potassium, magnesium and copper.  These minerals are  very important in maintaining healthy circulation and protection against heart disease.  Also present are flavonoids – powerful anti-oxidants that combat ageing and disease-promoting free radicals.

But - what about the fat?   The saturated fat (SFA) content of chocolate rightly concerns those with poor heart health.  However, the two most prominent types of fat in cocoa butter - oleic acid (a monounsaturated fat, predominant in olive oil) and stearic acid (SFA) have both been found to reduce cholesterol levels in the blood.

Equally, though chocolate is supposed to be loaded with caffeine, that isn’t strictly so. An 8oz cup of brewed coffee contains about 100 milligrams of caffeine -whereas a 1.55 oz bar of semi-sweet, dark chocolate contains about 30 milligrams.  But, the combination of sugar and caffeine will raise blood sugar levels to give your mood and energy a quick boost.  Given all that, it is not surprising that chocolate is tempting and addictive.

But beware chocolate should be eaten in moderation, or as a treat. The varying amounts of cocoa, cocoa butter, milk and sugar used to make chocolate affect the nutritional properties with some brands having high levels of hydrogenated fats and other additives.   The best type for our health is simple plain chocolate which tends to be lower in sugar than the white or milk varieties. 

The darker the chocolate, generally the more cocoa there is - hence brands that carry more than 70% cocoa in solid content are best.

Choose carefully and savour -  It should not be eaten to our heart’s content !

Julia Taylor

Nutritionist registered with the British Association of Nutritional Therapy