10 properties of chocolate

10 propiedades del chocolate

Savoring a rich chocolate from time to time will not only give you enormous satisfaction, but also brings many benefits.
Who doesn’t crave a chocolate bar as a dessert at the end of the day or a cup of hot chocolate to reduce stress? Yes, this rich food has soothing properties, but what other benefits can we find in it? The nutritionist Laura Romero from the Nutrest center and the dermatologist Rossana Janina Llergo from the Mexican Foundation for Dermatology tell us.

10 properties of chocolate

1. Chocolate is made by mixing sugar with the seed and cocoa butter, which is known to be an antioxidant ingredient.
2. The main substances that make up chocolate are: theobromine, caffeine, phenylethylamine, anandamide, polyphenols such as flavonols, lipids, proteins, vitamin B1, phosphorus, calcium, among others.
To your health
3. Epicatechin, a polyphenol, has a cardioprotective effect: it promotes blood circulation, increases the elasticity of arterial walls, reduces blood pressure, as well as the formation of atherosclerotic plaques, raises good HDL cholesterol, and improves resistance. to insulin.
4. Helps the development of bones and teeth, carries oxygen to the body, provides energy, and helps the creation of new cells.
5. Due to its antioxidant activity, it has a positive impact on brain function and memory; against dementia and Alzheimer’s.
6. It works against the hormone cortisol to lower stress, and this effect also occurs because it lowers blood pressure.
For your beauty
7. It has a photoprotective action on the skin by reducing the damage caused by the sun and free radicals.
8. Dark or bitter chocolate for its antioxidants minimizes the appearance of signs of aging such as wrinkles.
9. Helps reduce water loss, promote collagen formation, and therefore contributes to cellular hydration for firmer and smoother skin.
10. Improves blood flow to hair follicles for stronger and shinier hair growth.

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The best way to consume it

Choose dark chocolate, as it is the one with the highest amount of polyphenols, more than milk or white chocolate.
Look for chocolates that contain at least 70% cocoa and fewer added sugars and milk, as these lower their purity.
Limit your consumption of chocolate bars per week, as they tend to contain more processed ingredients.
If you opt for a sugar-free chocolate, check that the sweetener content is not more than 0.5 grams of sugar per serving.
Or, you prefer cocoa in its natural presentation as powder, it is a great option to include it in different dishes and drinks.
Expert tip: A good chocolate should not leave a greasy sensation on the palate because it can contain trans fat, not very good for your health.

Prepare this delicious dessert

Chocolate mousse
4 portions
150 gr of chocolate with 70% cocoa, it can be in bars
25g butter
100 ml of liquid cream
4 eggs


In a bowl, melt the chocolate over low heat in a bain-marie, when it is liquid add the lightly beaten egg yolks, the cream and the melted butter, mix well. Mount the egg whites on the other hand, and carefully incorporate the chocolate, without losing the spongy texture of the whites. leave in the refrigerator 3 hours before serving.

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