Dark Chocolate versus Milk Chocolate

So you think you don’t like dark chocolate?  Think again.  With its rich, delicious, “perfectly balanced, never bitter” flavor, FEATHERSS dark chocolate will change your mind! 

As you can tell, in taste alone, there are significant differences between milk and dark chocolate.  As suggested by its name, milk chocolate is diluted with milk, sugar and cream.  Because milk chocolate has less cacao, also referred to as cocoa, and more sugar, it typically has a smoother and sweeter taste.  This sweeter flavor can seem more appealing to some, however:

• More sugar means more carbs and more calories.
• Less cocoa content means less flavonoids and flavanoids are where most of the health benefits come from!
• The addition of milk might make the chocolate creamier, but it also binds with the flavonoids, making them inaccessible (and essentially useless) to your body.

The rich, luscious taste of FEATHERSS dark chocolate is alluring in and of itself. The health and dietary benefits of consuming a moderate amount of dark chocolate on a regular basis are indisputable, as well.  Let’s consider the flavonoid content.  Flavonoids are a kind of phytochemicals, or plant nutrients, which are known for their remarkable antioxidant properties.  Flavanols, specifically, are the most prominent flavonoids found in cocoa and chocolate; however, many flavanols can be lost while chocolate undergoes extreme processing.  Generally speaking, many large manufacturers utilize more processing and additives to make the chocolate last longer and taste sweeter.  The University of Michigan, the Cleveland Clinic, and the International Journal of Obesity have conclusively noted numerous health benefits of the flavanols found in dark chocolate.  Here are some of the benefits.

• Improves cognitive performance
• Improves mood and energy levels
• Improves blood flow and reduces blood pressure
• High in fiber, magnesium, iron and zinc
• Lower levels of sugar, calories, carbs and cholesterol

  

Another important consideration is the quality of the chocolate you are consuming.  Essentially, there are three levels of chocolate quality: inferior, average, superior.   

1. Chocolate of inferior quality is known for its low cocoa content, waxy flavor and use of hydrogenated vegetable oils. For these reasons, and as required by the FDA, inferior chocolate is typically labeled as “chocolate flavored candy.” 
2. Average quality chocolate usually contain cocoa butter rather than hydrogenated vegetable oil and has slightly higher cocoa content, though the quality of the cocoa beans and other ingredients may still be subpar.  Average quality chocolates are typically manufactured by large companies, heavily processed and made with average quality ingredients. 
3. Superior quality chocolate can often be identified by both a higher cocoa content and more flavonols (which is a direct effect of being subject to minimal processing).  Another sign of superior quality chocolate is the reduction in or even more preferably the avoidance of additives and artificial flavoring. Most superior quality dark chocolates contain over 50% cocoa and often have a slightly higher price tag.  Not all expensive chocolates are superior quality chocolates.  It is important to check the ingredients, research the company and taste the product beforehand to determine the true quality of the chocolate.

FEATHERSS dark chocolate is made with only the finest ingredients, is certified Go!Well by the experts at the Cleveland Clinic and was created with a foundation focused on health.  We encourage you to put our FEATHERSS dark chocolate to the taste test and experience for yourself the unique variety of luscious flavors and high quality ingredients which truly set us apart from all other chocolates!