Thursday, January 22, 2009
the days of wine and chocolate
It's no secret that dark chocolate is good for you. What many people don't realize is that the healthy compounds are the same things (polyphenols) that are in red wine. That is why they naturally complement each other. But many of these molecules have a somewhat bitter flavor, so cocoa processing actually removes them, especially for milk chocolate products. And going dark isn't necessarily the answer, it has to be chocolate specially processed to preserve the good parts without sacrificing taste. Check out Theo Chocolates from Seattle. And if you really care about your valentine, get the good stuff!