I think my chocolate consumption doubles, at least, during the Christmas season. I thought at least I could pretend that it was a little good for me. You know. Antioxidants and all that. But it seems that every time science proves that what we think is bad for us is actually good, it withdraws that claim. Or at least tempers it. Ah well.
Monday, December 24, 2007
Sad news for the holidays
I think my chocolate consumption doubles, at least, during the Christmas season. I thought at least I could pretend that it was a little good for me. You know. Antioxidants and all that. But it seems that every time science proves that what we think is bad for us is actually good, it withdraws that claim. Or at least tempers it. Ah well.
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This is why dark chocolate is better. All you really need to do is read the labels carefully.
I usually try to find chocolate that has at least 60%, and usually 70% cocoa material (i.e. cocoa butter, cocoa solids, and/or chocolate liquor). For comparison, Hershey's Special Dark is only about 45% cocoa material.
But then, I've always preferred the taste of the chocolate, and not the taste of the sugar and milk. You need some sugar to offset the bitterness, but not all that much.
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