4 ways dark chocolate can boost your health and mood, from gut to heart to brain
If you are stocking up on chocolate for Easter, the plain, dark variety may be the way to go if you are after a healthy sweet treat.
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While both dark and milk chocolate are made using ingredients derived from cacao beans, the dark variety has more cacao than milk chocolate: between 50 per cent and 90 per cent, compared with between 10 per cent and 50 per cent.
The higher cacao content gives dark chocolate a more intense flavour profile, often described as bitter or earthy, says Hong Kong-based dietitian Cyrus Luk.
The higher the cacao content, the higher the levels of beneficial compounds such as flavanols – a type of antioxidant that has been linked to improved cardiovascular health, enhanced brain function and reduced inflammation.
Cyrus Luk is a Hong Kong-based dietitian. Photo: Cyrus Luk
Dark chocolate also contains less sugar: roughly 5-30 grams (0.17oz to 1.1oz) per 100 grams, depending on the brand and recipe, compared with 30-50 grams per 100 grams for milk chocolate.
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Instead of milk, cocoa butter – a fat extracted from cacao beans – is usually used to create dark chocolate's smooth texture, says Luk. This makes it suitable for vegans or those with lactose intolerance.
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