Chocolate...good for you?

Gotta die of something, right?

Still, my favorite is white chocolate, so I'm a sinner anyway. And Hershey's bars are some of the worst chocolate I've ever tasted. :D
 

debodun said:
A person I know said when he visited Switzerland, he bouht some chocolate in a shop there. Now American chocolate tasted like %$#@ to him. He wished he never tasted Swiss chocolate, it spoiled him.
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Well, as a non-American, Hershey's taste was something of a shock. I'd only lightly describe it as chocolate. :D That said, I remember always wanting to try a root beer, because somehow I thought it was what Americans did. Damn. That's horrendous. Marmite is much much better. :D
 
We visited a cacao plantation in Ecuador and got to grind and make our own chocolate. It was very interesting to see and hear about what goes into the making the finished product.

The higher percent of cacao in chocolate, the more "bitter" it tastes. I best like the 60% cacao. 70% isn't quite sweet enough for me. Surprisingly, chocolate with chili pepper in it is amazingly good.
 
oscash said:
Although I'm Type 2 diabetic i always have one piece of Lindt 78% Dark chocolate every evening after meals. That's the only luxury I have, not much into cakes or puddings., although I love to make Scones with Sultanas in them.
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Good for you oscash! Mine is one square of Lindt 85% each afternoon. It's a pleasant habit that satisfies my taste for chocolate. :)
 
Don't care. Never been a big fan of chocolate anything. I will eat it from time to time, but I don't crave it. I'll eat chocolate ice cream, but prefer vanilla, or the sherbets like orange and lime. If I had to choose from chocolate cookies or crackers, I'll take crackers everytime. I like salt on things much more than sugar.
 
For those of you who mentioned they don't like Hershey's chocolate, what do you think of Ghiradelli chocolate? It tastes better to me than Hershey's. Do any of the premium chocolates in the US compare closely with Swiss chocolate?
 
I should clarify ... I have Type II diabetes. But I take zero drugs for it except maybe 2-3 times a year I take
Glimipride (which drops your blood sugar level) when my blood sugar levels are a little high (and I mean a little, not a lot). I control it all by what I eat. My doctor calls it "diet-controlled diabetes".

To be honest, I don't miss much in my food. I even eat pancakes with (real) maple syrup every once in a while, or an organic chocolate bar. I just don't make a habit of it, as I'm not a fan of drugs.
 
Purdy’s in Canada sells quality chocolates. It’s the only store in the mall that is always busy! In Victoria/Vancouver areas, Roger’s Chocolates have been in business since 1856. The folks getting off the cruise ships know to head there.

Me, I’m neutral about chocolate. If I have it, it has to be a dark, good quality, not too sweet chocolate. Around Halloween I might have some of those mini chocolate bars and wonder why they tasted so good when I was a kid.
 
Dark chocolate won't shorten your life but it's bitter!!!!! Chocolate needs SUGAR added to it to be delicious and the sugar is what kills your cells, contributes to type II diabetes and leaves you more vulnerable to cancers so yes, chocolate will kill you if it's sweetened. Sorry friends. It's true. :(
 
Sugar isn't necessarily unhealthy for everyone and that depends on genetics and lifestyle. My genetics doesn't seem to have a problem. But then generally, I tend to eat healthy, smaller portions, nor excessively either. But yeah I can really binge occasionally. As an adult, have always limited my chocolate intake to just a day or two each week at most because it contains a mild caffeine family stimulant, theobromine. I haven't consumed any caffeine since age 20 after suffering a splenic artery pseudoaneurysm, much less any recreational stimulants.
 
Yesterday I went crazy and bought a bar of caramilk. It's "a golden blend of Cadbury white chocolate and caramelised milk powder". For Brits, it's sort of like Caramac, but less caramel. I think I saw a little bit of heaven when I consumed it.
 
I remember when chocolate was allegedly bad for you because it broke out your skin. Then we found out that dark chocolate is actually good for you. So now I'm confused...is it bad for your again? :unsure:
 
OneEyedDiva said:
I remember when chocolate was allegedly bad for you because it broke out your skin. Then we found out that dark chocolate is actually good for you. So now I'm confused...is it bad for your again? :unsure:
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Sugar and glycemic index in chocolate, dark chocolate, milk chocolate, as compared to other foods. — Bean To Bar World

Quote from the above article:

"People who are conscious of their food choices today seem to have the idea that chocolate is an unhealthy sweet, full of sugar and harmful to ones health. Those who are trying to cut back on refined sugar and sugar in general (which personally I think is a great idea), assume they cannot eat chocolate anymore.

Even people on keto or low-carb diets also argue that they will have to give up chocolate altogether. It is true that over the past few generations, refined sugars have crept into our diets tremendously. We eat far too much sugar than we should, and consume far more than can be found naturally in whole foods. However, this doesn’t mean you need to cutout chocolate altogether, or begin eating 100% unsweetened chocolate bars (AKA snake oil as most of them are)."

Dark Chocolate vs. Milk Chocolate: Which Is Better?

Quote from the above article:

"Dark Chocolate vs. Milk Chocolate: Nutrition Facts​

Since the definitions of dark chocolate and milk chocolate can vary drastically, it’s hard to determine how the two stack up nutritionally. For a general idea, let’s take a look at a few USDA nutrition facts:

Dark chocolate with 70-85% cacao solids, per 1 oz. (28 grams):
  • Calories: 170
  • Fat: 12.1 g
  • Protein: 2.21 g
  • Carbohydrates: 13 g
  • Fiber: 3.09 g
  • Sugars: 6.8 g
Hershey’s milk chocolate bar (roughly 30% cacao), per 1 oz. (28 grams):
  • Calories: 153
  • Fat: 8.7 g
  • Protein: 2 g
  • Carbohydrates: 16 g
  • Fiber: 0.67 g
  • Sugars: 14 g
You may be surprised to see that milk chocolate has fewer calories and less fat—but that doesn’t make it healthier. (The fats in the dark chocolate are good ones, after all.) Instead, you want to focus on the fiber content—which is barely existent in the milk chocolate bar—and sugar, which is 50% more than the dark chocolate bar.

Of course, the darker the chocolate you consume, the better. Pure 100% cacao is rich in fiber, magnesium, manganese, potassium, iron, copper, and zinc, and is loaded with powerful antioxidants that protect from nearly every type of chronic disease."

My favorite is dark chocolate with as few ingredients as possible.

Best Dark Chocolate: The Ultimate Buyer's Guide

Enjoy your chocolate! 🙂😉
 
I don't think Hershey's chocolate is very tasty; there's something harsh about it. I do adore Cadbury's milk chocolate.

Unfortunately, milk chocolate has to have so much sugar in it to taste good, so ...
 
Devi said:
I don't think Hershey's chocolate is very tasty; there's something harsh about it. I do adore Cadbury's milk chocolate.

Unfortunately, milk chocolate has to have so much sugar in it to taste good, so ...
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I agree, Hershey is available in our international aisles, and it's yucky...tastes cheap and nasty..sorry folks... but it does...

Cadbury's tastes nothing like it used to before it was taken over by an American company now it too is nasty...

I prefer dark chcolate...
 
So far the best dark chocolate I've found is Aldi's Choceur. Our Aldi stores used to have it in individually wrapped pieces but no longer. I don't know why they stopped stocking it, but it didn't make me happy. I've settled for Dove.
 
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