The flavonoids mentioned above also help stop the oxidation of LDL, or what is commonly known as bad cholesterol, which prevents blood clots from forming in the arteries.įlavonoids contain over 50% of the saturated fats, called stearic acids, found in cocoa butter. Also, we manage stress well by eating chocolate. Experts equate the feelings it evokes to those you get when you fall in love. Chocolate also contains tryptophan, an essential amino acid that stimulates the production of serotonin, a natural antidepressant.The taste, smell and texture of chocolate are good for the brain. It improves mood and general well-being.This is probably due to the high content of flavonoids which also stimulate the body to produce more nitric oxide, which helps dilate and relax blood vessels and therefore lower blood pressure. Eating chocolate can lower blood pressure, reduce the risk of stroke, and have anti-inflammatory effects.
Chocolate promotes cardiovascular health.It is important to choose a dark chocolate rich in cocoa because it has more health benefits. It is also possible to decorate hot chocolate by adding whipped cream, mint, cinnamon sticks, caramel, roasted dried fruits, or small marshmallows. If you add water, the chocolate taste will be more noticeable, and stronger, and the calorie content will be lower. To give hot chocolate a special taste and quality, it is possible to use almost any spice, water, cream, or milk, as well as brandy, rum or liqueur, according to taste.Īll types of pepper, cinnamon, cardamom, ginger, and vanilla are perfect spices. What ingredients can you add to chocolate caliente? Otherwise, the taste and texture of the drink will change. Whether using milk or cream, remove the chocolate from the heat before it boils. If using egg as a thickener, the chocolate should not be overheated because this could cause the egg to cook. Thickeners are poured in a thin stream while constantly whisking the liquid. To make hot chocolate thicker, it is advisable to add cream, egg yolks, cornstarch, or other starch to the hot chocolate. Milk chocolate contains very few flavonoids, while white chocolate does not contain any at all. Generally, the darker the chocolate (at least 70% cocoa), the higher the flavonoid content.
Therefore, carefully examine the packaging, and avoid chemicals, additives, and dyes in the product.Ĭocoa powder is also suitable but only if it is of good quality. The taste of the drink itself depends on the quality of the chocolate. It is preferable that there are no flavors or preservatives.
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