Many lovers of chocolate treats do not even think about how dark chocolate differs from dark chocolate. After all, one and the other enjoy wildly popular among consumers of different ages. But there is a significant difference between these two types of sweets.
The beneficial properties of chocolate
Many people believe that chocolate is a harmful product. However, it is not. Dark and bitter chocolate is one of the most healthy products, which has several advantages:
- It has a beneficial effect on the skin, and therefore is often used for cosmetic masks.
- Cocoa has a beneficial effect on the hair, supporting their growth and healthy condition.
- Quality chocolate refers to diet foods. In moderation, this delicacy is allowed even with very strict diets.
- Cocoa stabilizes the level of cholesterol in the blood, prevents the appearance of varicose veins.
- Chocolate is an excellent way to prevent cardiovascular disease.
- A treat is able to provide a person with a huge amount of energy.
- Cocoa is rich in active antioxidants and is a prophylactic against cancer.
A high-quality product can improve a person’s emotional state.
Which chocolate is called dark and which is bitter?
The main component of chocolate, both dark and bitter, is cocoa. During the production process, the proportions of the main ingredient and the sugar change. Thus, the taste of the initial raw material changes from bitter to sweeter. Bitter chocolate is the one with more cocoa, and the product with a predominance of sugar is called dark.
Some varieties of dark chocolate contain additional components that improve the taste, add interesting “notes” to it. Typically, manufacturers use nuts, raisins, vanilla, and dried fruits as auxiliary ingredients. Some brands offer customers chocolate with salted crackers or peanuts.
What is the difference between dark and dark chocolate
As said, the main difference is in the proportions of sugar and grated cocoa found in the chocolate bar. There are other differences between dark chocolate and its dark counterpart.
The first, oddly enough, is a useful treat. Moderate consumption of the product can even contribute to weight loss. The reason is its composition.
The proportion of grated cocoa in dark chocolate should be at least fifty-five percent. More than thirty percent comes from whole cocoa butter. In addition, dark chocolate must meet all the requirements and comply with GOST.
Dark chocolate is widely used for desserts, ice cream, cakes and other delicious dishes. Unlike the bitter counterpart, it has a number of minimal and not very strict requirements. So, the mass fraction of cocoa in such chocolate should be at least twenty percent.
This is the main thing that distinguishes dark chocolate from dark chocolate.
The beneficial composition of dark chocolate
Dark chocolate has a very rich assortment. Good tastes are possessed by products having in their composition at least forty percent of grated cocoa.
In addition, one hundred grams of dark chocolate contains:
- 48% carbohydrates;
- 44% fat;
- 8% protein.
The constituent components of the treat are potassium, phosphorus, magnesium, calcium, sodium, iron (in small quantities). There are vitamins in chocolate. The calorie content of one hundred grams averages 550-650 kilocalories.
On the shelves of grocery stores you can see the delicacy of different types. Tiled, monolithic and porous dark chocolate is distinguished depending on the shape and consistency of the product. The first is made in the form of identical tiles. Monolithic chocolate has no design, is produced in a single piece. Such a delicacy is quite difficult to find in consumer stores. Porous chocolate has an airy texture. One of the most popular products in this category is Chocolate "Air".
The delicacy may include additional components, and may be produced in pure form. According to the production technology, dark chocolate can be ordinary and dessert. The latter type belongs to the category of elite. This is a very delicate product with a unique taste. Its distinctive feature is that exclusively noble cocoa varieties go into production. That is why the cost of such a product is quite high.
The composition of dark chocolate
All types of dark chocolate differ among themselves depending on the percentage of ground cocoa beans and the taste characteristics of the product. On the shelves of shops you can find a treat containing 55%, 65%, 70%, 80%, 90% and even 99% of the main component.
The composition of dark chocolate, in addition to cocoa, includes sugar and cocoa butter.
According to the taste characteristics, bitter chocolate is divided into two types - bitter and sweet. And they, in turn, are characterized by corresponding tastes.
The first can be very bitter, semi-bitter and moderately bitter. Sweet bittersweet chocolate has similar degrees.
The first is produced from cocoa beans of not the highest quality, the second - from selected varieties by the method of prolonged kneading of the chocolate mass, which makes the taste noble and delicate.
In one hundred grams of goodies, which includes at least sixty percent of cocoa, contains:
- water - 0.8 g;
- proteins - 6.2 g;
- fats - 35.4 g;
- carbohydrates - 48.2 g;
- dietary fiber - 0.8 g.
Calorie content of the product is an average of 540 kilocalories.
What is more useful
After it becomes clear how dark chocolate differs from dark chocolate, another question arises. It excites consumers no less, and sometimes even becomes the main one at the counter with a treat. Indeed, everyone is wondering which chocolate is better: dark or bitter.
The greatest benefit for the body is a product with a high cocoa content. Accordingly, to improve health, it is better to consume dark chocolate. In the dark analogue, the same useful substances are present, only in smaller quantities.
What should be chocolate
When choosing a special attention deserves not only the product label with its composition, but also the appearance of the goodies. It is necessary to pay attention to the surface of the chocolate: it should be glossy, shiny and have a rich brown color. Too dark color of the product, close to black, indicates the presence of dyes in the composition. A white tint on the surface indicates the presence in the composition of extraneous components, the so-called additives. Very often, preservatives are contained in the products of unscrupulous manufacturers.
Dark and bitter chocolate - there is no difference - should be solid (in no case melt in your hands), and in the process of breaking it should not crumble, but emit an attractive and distinct crunch. In the context, have a matte texture, remain dense and solid.
How to store
The shelf life of high-quality chocolate, as a rule, is one year, a maximum of one and a half. Storage temperature should be seventeen to twenty degrees. For long-term preservation of the dessert, foil or factory packaging is suitable.
So, the main difference between dark and dark chocolate is the percentage of grated cocoa (only high-quality delicacies that do not contain preservatives are taken into account). The selection criteria for both species are identical. Therefore, the main factor when buying goodies is often taste preferences and its quality characteristics.