If the chocolate during its manufacture do not add milk and confine cocoa mass (16%), sugar (53%) and cacao butter (31%), the result is a dark (black) bitter chocolate. Usually it is used when creating ganazha for sweets and cakes, glazing, and for preparing various mousses, hot chocolate and ice cream.
Today, the benefits of dark chocolate is not in doubt:
- Antioxidants slow down the aging process.
- Iron contained in it is quite appreciable quantities, easily absorbed by the body, and helps to raise the level of hemoglobin.
- Magnesium is responsible for the timely transmission of nerve impulses and the rhythm of the heart muscle.
- Set “potassium sodium plus” provides both water and electrolyte balance in the tissues of our body, affecting blood pressure.
- Calories (approximately 516 to 100 g), as well as vitamins and trace elements can give a person extra strength and a positive impact on his mental activity and, of course, memory.
- stimulating the release of pleasure hormones (endorphins), chocolate ensures lifting of mood and vitality even in the overcast morning, or after a hard day’s work.
- Lecithin and Omega 3 fatty acids are coping well with the goal of reducing human cholesterol in the blood and strengthen the walls of blood vessels.