Posted on 10/26/2006 5:53:13 AM PDT by Mrs. Don-o
The news is dark and bittersweet.
Chocolate news, that is.
Dark-chocolate sales are soaring, rising 42 percent over the last five years, according to ACNielsen reports.
One in three new chocolate products is dark so far this year, according to Nielsen, compared with one in seven in 2005.
And the trend is growing, especially in mainstream chocolate, with Hershey's Kisses and Mars M&Ms going dark, and the more intense, bitter chocolate enveloping Raisinets, Snickers, Kit Kats, and even Snyder's pretzels.
And now "special," "extra dark," and "intense dark" chocolates are boasting cocoa contents of 62, 65, 70, 80, 90 percent and more, where the standard for dark chocolate used to hover around 50 percent cocoa (the FDA requires a minimum of 35 percent chocolate liquor for dark or semisweet chocolate).
Why are consumers clamoring for more bitter chocolate?
"The nation's chocolate palate is growing more sophisticated and people are beginning to crave a more intense-tasting chocolate experience," said Tinka Gordon, vice president of marketing for the Ghirardelli Chocolate Co.
While tastes do change and become more refined with exposure to premium products, experts believe dark chocolate's appeal for many adults is also based on a number of studies at first-rate universities suggesting that the darker chocolate, with higher cacao content, promotes cardiovascular health.
Research at the University of California, Davis, shows a direct relationship among certain flavanols in cocoa, their absorption, and their effect on cardiovascular function, notably blood pressure and an anti-clotting effect comparable to that of aspirin.
Another study, at Pennsylvania State University, compared low-flavonoid and high-chocolate diets and found that people who ate lots of chocolate had higher antioxidant levels in their blood and less of the bad LDL-cholesterol.
Other studies suggest that antibacterial agents in chocolate may help prevent tooth decay.
But chocolate is in no way a health food, says Bonnie Liebman, nutrition director at the Center for Science in the Public Interest in Washington.
Indeed, she believes chocolate is contributing to the obesity epidemic. With candy consumption up 50 percent since 1980, Liebman says, people eating chocolate for their health are fooling themselves.
"If your diet is high in vegetables, fruit, lean protein and whole grains, a little chocolate is OK," Liebman said, but don't overdo it.
As demand for quality dark chocolate grew, the industry has rushed to cater to its core customers - women ages 25 to 40, who, Mintel International surveys show, consume on average eight servings a month. Among the new offerings are: the new line of Cacao Reserve by Hershey's, with cacao content up to 70 percent in bars and to 99 percent for drinking cocoa; new levels of darker chocolate intensity from Godiva at 53 percent, 72 percent and 85 percent cocoa; Nestle's premium Chocolatier line of "bittersweet" baking chocolate with 62 percent cacao; and Ghirardelli Intense Dark Gourmet Chocolate Bars in four new high-end flavors ranging from 48 percent to 72 percent cacao.
At prestigious John & Kira's, the Philadelphia-based chocolate makers of national acclaim, partner John Doyle says he has gotten only a few requests for dark-chocolate collections in lieu of the firm's standard assortment of milk- and dark-chocolate coatings, which range from 35 percent to 64 percent cacao. He just accepted his first special order for darker, 64 to 70 percent chocolates, intended as health-related gifts for a group of doctors, and is in the process of creating new fillings and flavors for the job.
"Our natural, clean fruit flavors marry best with milder chocolates," explained Doyle, whose focus is more on using fresh berries and natural ingredients in his confections.
"I can't imagine how much chocolate you'd have to eat to get any real health benefit from it," said Doyle, adding that he finds the whole health question a little ridiculous considering the calories and fats involved.
Still, as chocolate is gaining the attention of health-conscious consumers, candymakers are starting to punch up the nutrient and health value of their sweets.
At Mars Inc., 15 years of research helped identify some of chocolate's presumed health benefits and led to patented processing methods that retain more of those good flavanoids in cocoa.
Meanwhile, Barry Callebaut, the world's leading cocoa and chocolate maker, has patented a way to extract the polyphenols, process the cocoa, then return the active antioxidants to the chocolate later in production.
At the National Confectioners Association's All Candy Expo in Chicago in June, Botticelli chocolates sampled a heart-healthy "cardio" bar packed with 400 milligrams of omega-3 fatty acids.
The Mintel Group reports that more than 100 fortified chocolate and candy products have come out since 2003.
Now, chocolates are coming not just with natural antioxidants but also fabricated in sugar-free, low-fat, trans-fat-free, and other forms.
There are even vegan, organic rice-milk Choco from Terra Nostra and vegan Nutritious Chocolate, rich in antioxidants, phytonutrients and phytosterols, with add-ins ranging from aloe vera to wheat-grass and a whopping 20 grams soy protein per bar.
Still, focusing on darker, less sweet, high-quality chocolates - in moderation - does seem a wise move.
After all, chocolate does make us feel good. Credit those polyphenol compounds again.
Chocolate Mousse
Makes 6 servings
9 ounces bittersweet chocolate
1/2 cup heavy cream
6 large egg whites, at room temperature
3 tablespoons granulated sugar
Chocolate shavings, for garnish
1.Chop the chocolate and melt in a heatproof bowl set over a pan of barely simmering water. (The bowl must not touch the water. Don't let the water or steam touch the chocolate.)
2.Let the melted chocolate cool until tepid but still fluid.
3. Bring the cream to a boil, pour over the melted chocolate and whisk smooth.
4. Beat the egg whites and sugar to form stiff peaks. Whisk a quarter of the egg whites into the chocolate mixture. Gently fold in the remaining whites until blended and evenly colored.
5.Transfer the mousse to a serving dish or into serving glasses. Refrigerate until chilled, at least 3 hours.
6.Just before serving, garnish with chocolate shavings.
- From The Seven Sins of Chocolate by Laurent Schott (DK Publishing, $50).
Per serving: 282 calories, 7 grams protein, 30 grams carbohydrates,
24 grams sugar, 19 grams fat, 14 milligrams cholesterol, 62 milligrams sodium, 3 grams dietary fiber.
Decadent Dark Chocolate Cheesecake
Makes 16 servings
13/4 cups (10 ounces) dark chocolate chunks, divided use (50 to 65 percent cacao)
11/2 cups graham cracker crumbs
1 cup plus 2 tablespoons
sugar, divided use
1/4 cup (1/2 stick) butter, melted
3 packages (8 ounces each) cream cheese, softened
1/2 cup sour cream
1 teaspoon pure vanilla extract
3 large eggs
1/3 cup heavy whipping cream
1.Heat the oven to 350 degrees.
2.Microwave 11/4 cups of the chocolate in a small, uncovered, microwave-safe bowl, for 1 minute on high (full power). Stir. Chunks may retain some of their shape. Microwave in 10- to 15- second intervals, as needed, just until the chocolate is melted and smooth. Cool to room temperature.
3. Combine the crumbs, the 2 tablespoons sugar and butter in a 9-inch springform pan. Stir until blended and press onto the bottom and 1 inch up the side of the pan.
4. In a large mixer bowl, beat the cream cheese, remaining 1 cup sugar, sour cream and vanilla. Add the eggs, one at a time, beating well after each. Blend in the chocolate; pour onto the crust.
5.Put the springform pan in a large roasting pan. Fill the roaster with hot water to a depth of 1 inch. Bake until the edges are set but the center moves slightly, 45 to 50 minutes. Remove the cheesecake from the water bath to a wire rack. Run a knife around the edge to loosen the rim. Chill for 1 hour before removing the side of the springform pan.
6.Microwave the remaing chocolate chunks and whipping cream in a small, uncovered, microwave-safe bowl on high for 1 to 2 minutes. Stir. Microwave in 10- to 15-second increments as needed, stirring after each, until melted. Let cool 5 minutes. Spread over the cheesecake. Refrigerate 4 hours or overnight.
- From Nestle Chocolatier
Per serving: 399 calories, 6 grams protein, 32 grams carbohydrates,
25 grams sugar, 28 grams fat, 105 milligrams cholesterol, 212 milligrams sodium, 2 grams dietary fiber.
Mayan Mystery Cookies
Makes about 5 dozen
3/4 cup (11/2 sticks) unsalted butter, softened
3/4 cup sugar, plus some for rolling
11/2 cups all-purpose flour
11/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon finely, freshly ground black pepper
1/4 teaspoon ground allspice
1/8 teaspoon cayenne pepper
3/4 cup unsweetened cocoa powder
1 large egg
11/2 teaspoons pure vanilla extract
Semisweet chocolate chips, about 1 cup or 6 ounces
1.Heat the oven to 350 degrees. Line two baking sheets with parchment or Silpat baking mats.
2. Cream the butter and 3/4 cup sugar in a processor.
3. Combine and sift the flour, baking powder, salt, cinnamon, pepper, allspice, cayenne and cocoa powder into a medium bowl. Add to the butter mixture. Add the egg and vanilla. Blend the mixture to a uniform batter. Refrigerate at least 1 hour.
4. Roll the dough into 1-inch-diameter balls (the width of a quarter), tucking 4 or 5 chocolate chips into the center of each.
5. Place the balls on the prepared baking sheets. Bake for 8 minutes. Do not overbake. The cookies should be delicate and soft in the center. Let cool on the sheets on racks. Store in an airtight container; separate the layers with waxed paper.
- From The 150 Best American Recipes, edited by Fran McCullough and Molly Stevens (Houghton Mifflin, $30).
Per cookie (based on 60): 66 calories, 0.8 gram protein, 8 grams carbohydrates, 4 grams sugar, 4 grams fat, 10 milligrams cholesterol,
18 milligrams sodium, 0.7 gram dietary fiber.
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But chocolate is in no way a health food, says Bonnie Liebman, nutrition director at the Center for Science in the Public Interest in Washington.
Bonnie, the public is not interested in you in the least. Just go away! The evidence is in!
Chocolate forever!
Chocolate cake
Chocolate ice cream
Chocolate milk
Chocolate candy
"My name is JimRed, and I'm a chocoholic..."
Why in heaven's name do the media continue to give this group any sort of credence??????????
Dark-chocolate sales are soaring, rising 42 percent over the last five years
42%, hmmmm. We can't let this slide, no way, we need a Chocolate Sin Tax, like cigs. Say ... 100% - to start.
(Doesn't bother me, I don't eat it)
I eat some dark chocolate but eat more regular milk chocolate. I love my Goo Goo Clusters, O'Henry bars, and even those white Zeros. Zagnuts of toasted coconut have gotten hard to find but I love those too.
As for the big dark chocolate bars, I like Hershey as well as the various European varieties.
They are affiliated with PETA and get mucho funding from the Robert Wood Johnson Foundation -- and the goal is not "public health" (nor do they use science) but rather to destroy the hospitality industry as we know it.
Happy birthday!
Nice to see that the rest of the nation is catching up to me.
In related news:
Heavy dark clothing sales soar!...
Some people will eat concrete if it's covered in chocolate.........
I like the Scarffen Berger 80% dark the best, but the Dagoba 72% will do in a pinch. One of the best things about dark chocolate is that my husband doesn't like it, so he no longer gets into my "stash" :D
I don't know if they sell it outside Germany, though.
Dude, if she has to remind you...
Happy Birthday, Mrs. D!!!!
Love dark chocolate - I just hope that some of these companies aren't just taking their milk chocolate and adding coloring and flavoring to make "dark" chocolate...
Thank you, thank you, thank you. I'm now the speed limit. I think that calls for a celebration!
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