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Healthy dark chocolate

Healthy dark chocolate

Chocolate in small amounts can be good for you. But how do you know you are really eating pure chocolate? Could you in fact be consuming an adulterated knockoff?
The truth is most of the chocolate America eats is what we call “chocolate in disguise”. Why? Because chocolate Hershey’s Kisses, Milky Way and many bars out there are mostly made of white sugar, milk solids and very little chocolate-as little as 10% in some cases! Dark chocolate the healthier kind, can contain as little as 35%. Eating chocolate this way can make you gain weight, increase cravings, desensitize your taste buds and lead to a dysfunctional relationship with this fine dessert.

In this blogpost we will introduce a “3-day Chocolate reset” to help you eat chocolate as close to its whole food origins as possible. You will be taught this simple revolutionary tool to assist you in learning what pure chocolate really is, helping you change your cravings, balance your taste buds and eat more mindfully in the process. We know that if you taste the real thing you will find it hard to go back to low quality chocolate. And you will enjoy your chocolate treats in surprisingly smaller portions. You will also experience richer flavor while obtaining the maximum health benefits from low glycemic nutrient rich cocoa, the basic ingredient of chocolate. Best of all, this “reset” is not about restriction but about enjoyment.

Shall we get started? Here is how your reset is designed:
Part 1. We define “chocolate”.
Part 2. We give you strategies and tips to identify whole food based chocolate.
Part 3. You will eat only this kind of chocolate for a consecutive 3 day period.

Part 1. What is Chocolate?
Let’s start by understanding that the basics of chocolate come from a plant(see my previous posts on Where chocolate comes from). The theobroma cacao tree bears fruit from which cacao beans are derived. These beans are fermented, dried, usually roasted and then crushed into nibs. These nibs are then ground into something called cocoa mass then might be liquefied. At this juncture almost no processing has occurred and if you were to add a sweetener like raw cane sugar, vanilla or spices you would create chocolate in its purest form. This is how chocolate was consumed by the ancient Aztecs before the bean was discovered by the Spanish in the 16th century. And in this state is where you will discover what unadulterated chocolate actually tastes like. You would also get the greatest nutritional benefits if you ate it in this unprocessed form.

But mass-produced chocolate by companies like Nestle require several more processing steps. From the liquid it is processed into two parts- cocoa solids and cocoa butter. These parts are then combined with large amounts of refined white sugar, milk fat and various additives-amounts so high that the actual chocolate in the cocoa is overshadowed.

The numbers are eye-opening. According to the FDA most mass-produced chocolate requires only 15% cocoa parts. White chocolate requires only 10% and semisweet/bitter//dark chocolate requires only 35%. So that leaves us with the fact that roughly 65% of commercial chocolate consists of either sugar, milk and/or additives.

Here’s the ingredient label of a well known milk chocolate bar. Sugar is the first ingredient listed.

Milk chocolate : sugar, cocoa butter, chocolate, lactose, skim milk, milkfat, soy lecithin, artificial flavor.

Part 2. Choosing Pure Chocolate

Now that you know how little coca there is in everyday chocolate here are the tools you need to find the pure stuff:
1) Buy only 70% or higher dark chocolate.
The first rule is to pick solid chocolate confections that are made mainly of cocoa and little else. The highest quality purest kind of chocolate is usually made up of no more than four to five ingredients: cocoa butter, cocoa solids or cocoa mass, sugar, an emulsifier like soy lecithin and vanilla. No milk and no additives. Most labels will give you a percentage on the front. This percentage pertains to the combined amount of cocoa butter and cocoa solids. If the label doesn’t give yoiu a percentage even though it says dark chocolate don’t buy it. The higher percentage the more antioxidants, the less sugar and most important the more rich and intense the chocolate flavor. Never buy a bar if sugar is its first ingredient.

2) Choose nibs

Cocoa nibs are as pure as you can get when it comes to tasting the entire cocoa bean. Nibs are simply the cocoa bean roasted, dried and crushed into tiny pieces.

3 Choose cocoa powder

Not quite as whole-food based as nibs, cocoa powder usually involves two further steps after the beans are crushed. They are liquefied then processed using a press to squeeze the butter out. What remains are the cocoa solids that are then transformed into powder. So if you are using cocoa powder to make chocolate milk your drink won’t contain any cocoa butter. The benefit to experiencing pure cocoa powder is that most of the antioxidants from cocoa beans are found in this part not in the butter.

Part 3) Start Your 3 day Reset

Now that you know some common forms of pure cocoa start eating it. Over a consecutive 3 day period only eat from the list below. Substitute your chocolate tastings for your daily dessert so your taste buds can fully acclimate to pure chocolate treats and not get confused by other sugary dessert foods. Over this reset you will discover a new gloriously rich rich chocolate flavor that is not masked by sugar and milk. You will tame your taste buds and prevent them from getting over stimulated by refined sugar. Indulge in one to two portions of the following per day:

Dessert Choice #1: Square chocolate pieces from a 70% or higher cocoa solid bar

Have a 1 1/2 inch square piece of a 70% or higher solid chocolate bar as your dessert. Read the ingredient list keeping in mind the notes from above. You will probably have to pay about $4.00 for this kind of bar but it will last you for several days.

Dessert Choice #2: Pooja’s Basic Hot Chocolate. Yield: i cup

1 cup unsweetened almond milk
2 tablespoons pure unsweetened cocoa powder
2 teaspoons pure maple syrup


1. In a heavy bottomed small sauce pan heat almond milk over medium low heat.
2. Turn heat to low, add cocoa and syrup and gently whisk until fully mixed and slightly frothy. Pour and enjoy hot.

Dessert choice #3: Pooja’s Chocolate Snack Bowl

Yield: Approximately 2 servings.


2/3 cup frozen organic raspberries
4 teaspoons pure maple syrup
6 tablespoons (3 oz.) old fashioned rolled oats
2 tablespoons cocoa nibs


1. In a heavy bottomed small sauce pan heat raspberries until mixture melts into a thick sauce, stirring gently over low heat. Stir in syrup. Remove from heat and set aside.
2. Lightly toast oats using a fry pan over medium low heat, about 3 minutes. Remove from heat.
3. Using two small ramekins plate dessert by pouring in 3 tablespoons of oats into each ramekin then adding 1 tablespoon of nibs as a second layer finishing by pouring 2 to 3 tablespoons of warm sauce over the top. Enjoy with a spoon, stirring before the first bite to experience all the flavors at once.


Congratulations! At the end of these 3 days you will have learned what most people never get to experience-what true chocolate really tastes like. You will have strong knowledge of what chocolates have been “spiked” and how to avoid them when you want to. You will have helped to partially reset your taste buds in the process and significantly lessened your crovings for commercial chocolate.

If you continue eating chocolate this way you will build a deeper appreciation for this powerhouse plant-based food that has become so heavily processed since its ancient origins.

If you are ready to change your health and your diet by staying true to whole-based foods eating and wish to experience the lusciousness of real chocolate as it is naturally meant to be eaten you now have the knowledge and tools to do it for life.

This post is reprinted from Recipes by Pooja Mottl 2011 Pooja Mottl. All rights reserved
And by David’s Delicious Chocolates the source for delicious healthy chocolates that are sugarless, low glycemic index, dairy-free, nut-free, egg-free, gluten-free and kosher. Check us out and continue to follow The Chocolate Postman.

We enjoy writing for you!

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Posted by on May 25, 2013 in Uncategorized




Quick and easy asparagus frittata. Perfect for Spring. Eggs, Gruyere or Swiss cheese, onion and asparagus. Prep time: 10 minutes Cook time:15 minutes.


1. 2 tablespoons unsalted butter
2. 1/3 cup minced shallots
3. 1/2 teaspoon salt
4. 1 lb. asparagus, tough ends snapped off, spears cut diagonally into 1 inch lengths
5. 6 large eggs, lightly beaten
6. 1 cup shredded Gruyere or Swiss cheese


1. Heat butter into a 10 inch oven-proof frying pan over medium-high heat. Add shallots and cook, stirring occasionally, until they soften and turn translucent, about 3 minutes. Add asparagus, reduce heat to medium-low and cook covered for 3 minutes.
2. Pour in eggs and cook until almost set but still runny on top, about 2 minutes. While cooking pre-heat oven broiler.
3. Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 4-6 minutes. Remove from oven and slide frittata onto serving plate. cut into wedges.

YIELD: Serves 4. ENJOY!
this recipe is reprinted from Simple Recipes

David’s Delicious Chocolates http://www.davidsdeliciouschocolates prides itself in offering awesomely delicious chocolates that are dairy-free, nut-free, egg-free, gluten-free, kosher and LOW glycemic chocolate. Why not check us out? We’d love to enjoy your comments on our website our website.

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Posted by on May 22, 2013 in Uncategorized


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Posted by on May 9, 2013 in Uncategorized



The Consumer research firm Packaged Facts details how dark chocolate has established the health/wellness phenomenon into the very nib of the chocolate industry.

As the health benefits of dark chocolate have become more widely recognized all the major players have raced to add dark chocolate to their product lines. Dark chocolate now accounts for 63% of all new chocolate product launches asserts ProductScan online, a Datamonitor service. The Packaged Facts report estimates that dark chocolate sales climbed to $4 billion (25% market share) in 2006 FROM $2.5 billion (17.8% market share) in 2002. By 2011 dark chocolate will account for 30% of the market, the report predicts.

This surge in consumer demand for dark chocolate was a major factor in staving off declines in the entire chocolate industry whose sales dropped 0.9% to $16 billion last year. During the five year period of 2002-2006 sales of dark chocolate increased at a 10.3% compound annual growth rate verssus a 3.0% compound annual growth rate for the overall chocolate market.

Information about the health benefits of dark chocolate is so pervasive that consumers attribute to it a wide variety of positive functional capabilities. For example, a survey conducted in late 2006 by cocoa processor Barry Callebaut found that American consumers believe dark chocolate:
Can boost morale (52%)
Is revitalizing (46%)
Aids the heart and vascular system (31%)
Contains anti-cancer ingredients (31%)
Enhances memory (16%)
Enhances sexual performance (15%)
Prevents hair loss (5%)

The health/wellness trend has also inspired functional–with “better-for-you” ingredients–and diet chocolates. They are expected to grow 20% in the next 10-20 years from the current 2% penetration, predicts Dr. Hans Vriens, chief Innovation Officer at Barry Callebaut. To handle this anticipated increase in demand most major chocolate manufacturers have established health/wellness centers. These centers have developed flavonal-enhanced chocolate ingredients (you will find the flavonal-enhanced dark chocolates infused with antioxidants in the Wellness Collection in David’s Delicious Chocolates also in the Wellness departments of several major hospitals).

Other health/wellness chocolates derive their functional benefits from the inclusion of super fruits-acai, pomegranate, blueberries, black currants and goji berries (David’s Delicious Chocolates Wellness Collection dark chocolates not only have blueberries, almonds and various fruits but also include the most powerful antioxidant of all, chia. And many are gluten free).

Drinking chocolate/cocoa products contain health/wellness benefits as well. A German medical study found that women who drank 1/2 cup of flavanol-enriched cocoa daily for 3 months developed smoother skin which was also less red and scaly after exposure to ultraviolet light.

It is no surprise then that healthy dark chocolate sales have sky rocketed.

This report comes from the August 13, 2008 edition of Sweet & Healthy a major publication of trends in the chocolate industry.

Dave Lambert
David’s Delicious Chocolates, featuring Dorothy’s Collection, Wellness Collection and Kosher Collection. Come and visit anytime. No reservation required!

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Posted by on March 13, 2013 in Uncategorized


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Many of my readers have already viewed Piers Morgan’s TV program a few days ago when his principal guest was Dr. Oz.
The important thing said by Dr. Oz, important for us chocolate lovers, was corroberation of all the scientific evidence that dark chocolate with at least 70% cocoa content had beneficial effects on one’s cholesteral level, blood sugar level and cardiovascular system.
Suffice to say, the Wellness Collection of dark chocolate confections in David’s Delicious Chocolates website have at least 72% cocoa and we are not stopping there. We also add chia to many of our Wellness items because chia is a high powered antioxidant. In addition to chia we also add blueberries and almonds to many of our Wellness confections.
So buying your chocolates from David’s Delicious Chocolates gives you great taste with absolutely NO guilt.

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Posted by on January 20, 2013 in Uncategorized



New Study Finds Cough Relief Through Chocolate

London–Theobromine, a compound that occurs naturally in chocolate has been found to have significant effects in relieving both acute and chronic coughs, according to researchers in the U.K.

The study was conducted at 13 National Health Services Hospitals. There were 300 participants who were given either codeine(main ingredient in many cough medicines), theobromine or a placebo. Those who ingested Theobromine produced better results than both of the other groups. Around 60% of those taking Theobromine reported some relief, according to researchers.

Theobromine was delivered in 1000 mg doses. For comparison unsweetened dark chocolate contains approximately 450 mg per ounce, sweetened dark chocolate contains approximately 150 mg and milk chocolate around 60 mg.

Alyn Morice, head of the Hull Cough Clinic and principal investigator professor says “Eating a bar of chocolate a day which has high levels of theobromine may also be effective for people with diagnosed persistent cough, however eating a bar of chocolate on a daily basis may have unwanted effects, such as weight gain.

This study was originally posted by shallo on December 14, 2012. The URL to the original article:

I post this article because on my website DAVIDS DELICIOUS CHOCOLATES I have a WELLNESS COLLECTION of dark chocolate candies in which the dark chocolate is 72% cocoa so less sugar and these chocolates include chia seeds a powerful antioxident plus several also include blueberries and almonds so we all can enjoy without guilt and get our TEPSON scanner imageheobromine.
Being diabetic I take a little dark chocolate and a little red wine every night and I wake up in the morning with a smile on my face-my blood sugar is within limits.

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Posted by on December 18, 2012 in Uncategorized





Chocolate comes from the cacao tree which is formerly known as Theobroma CacaoEPSON scanner image.  Perhaps its the  temperament of this mother tree that gives chocolate some of its intense and exotic taste.  Cacao trees flourish only in the hot rainy tropics in a swath 20 degrees north and south of the Equator.

Cacao trees are delicate plants that live in the understory of tropical forests and require other taller trees to protect them from sun and wind.  These petite trees top out at 60 feet in the wild although most grow only 20 to 40 feet high.  Shielded from wind and sun by hardwoods and other trees that stretch as high as 200 feet.  The cacao tree has large glossy leaves that are roughly the size of an outstretched human hand.  Young trees have flashy red leaves while mature trees are green.

This showy tree draws other plants to it.  Moss and lichens cling to its bark as do small orchids.  Theobroma Cacao’s  own pink or white blossoms adorn the branches.  some of these pretty flowers turn into colorful fruits called pods which are filled with sweet juice and bitter seeds.  These seeds are the cocoa beans and form the heart of chocolate.


Cacao leaves can move 90 degrees from horizontal to vertical to get the sun and to protect younger leaves.

Also, that flamingos can only eat with their heads upside down.

What a wonderful world!

(to be continued)

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Posted by on December 17, 2012 in Uncategorized


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