Jump to content

Dark chocolate

From Wikipedia, the free encyclopedia
(Redirected from Plain chocolate)

For movie, see Dark Chocolate (film).
Dark chocolate, 70% cocoa

Dark chocolate is a form of chocolate containing only cocoa solids, cocoa butter and sugar. Dark chocolate without added sweetener is known as bitter chocolate[1] or unsweetened chocolate.[2] As with the other two main types of chocolate (milk and white), dark chocolate is used for chocolate bars or as a coating in confectionery. It is also referred to as bittersweet, plain or semisweet chocolate.[3][4][5]

Government and industry standards of what products may be labeled "dark chocolate" vary by country and market.

History

[edit]
Main article: History of chocolate
See also: Chocolate bar § History

While it is unclear when chocolate was first consumed, some academics have claimed it was developed by 1650 BC.[6][7]

With the invention of milk chocolate, the term dark chocolate was coined to distinguish the traditional chocolate from the new form.[8]

During the late 1970s, when the price of cocoa was very low,[9] the French palate became strongly in favor of dark chocolate against milk chocolate after advocacy by chocolatier Robert Linxe.[10][11][12] Dark chocolate was conceived of as a prestige good, and shifted from being a Parisian preference to a national one.[12]

Definition

[edit]
See also: Legal definitions of chocolate

According to a 2000 European Union directive, dark chocolate must contain at minimum 18% cocoa butter, not less than 35% total dry cocoa solids and a minimum of 14% dry non-fat cocoa solids.[13] As of 2017, the United State's Food and Drug Administration did not regulate a standard identity for dark chocolate, which had led to concerns that some products were made from vegetable fats and customers had been misled by health claims.[14]

Characteristics

[edit]

Dark chocolate is harder than milk chocolate.[15] Dark chocolate has a more bitter and intense flavor than milk chocolate, due to a higher proportion of cocoa mass.[16] Compared to other types of chocolate, the quality of cocoa beans is more important for flavor,[17] and the most highly flavored cocoa butters are reserved for dark chocolates.[18] Dark chocolate can exhibit burnt, chocolate, smoky, nutty and sour flavors, among others. These variations are particularly noticeable among dark chocolates using single-origin cocoa beans.[16]

Some manufacturers age dark chocolate to improve flavor. This is done at a minimum for a few weeks, and it is debated whether ageing for more time is desirable.[19] The antioxidants in cocoa solids are responsible for preserving chocolate;[20] dark chocolate has a shelf life of about two years, longer than milk chocolate.[21][22]

Nutrition

[edit]
USDA "Chocolate, dark, 70–85% cocoa mass"
Nutritional value per 100 g (3.5 oz)
Energy2,500 kJ (600 kcal)
45.9 g
Sugars24 g
Dietary fiber10.9 g
42.6 g
Saturated24.5 g
Trans0.03 g
Monounsaturated12.8 g
Polyunsaturated1.26 g
7.79 g
Vitamins and minerals
VitaminsQuantity
%DV†
Vitamin A equiv.
0%
2 μg
Vitamin A39 IU
Thiamine (B1)
3%
0.034 mg
Riboflavin (B2)
6%
0.078 mg
Niacin (B3)
7%
1.05 mg
Pantothenic acid (B5)
8%
0.418 mg
Vitamin B6
2%
0.038 mg
Vitamin E
4%
0.59 mg
Vitamin K
6%
7.3 μg
MineralsQuantity
%DV†
Calcium
6%
73 mg
Copper
197%
1.77 mg
Iron
66%
11.90 mg
Magnesium
54%
228 mg
Manganese
85%
1.95 mg
Phosphorus
25%
308 mg
Potassium
24%
715 mg
Selenium
12%
6.8 μg
Sodium
1%
20 mg
Zinc
30%
3.31 mg
Other constituentsQuantity
Water1.37 g
Caffeine80 mg
Cholesterol3 mg
Theobromine802 mg
Link to USDA Database entry
†Percentages estimated using US recommendations for adults,[23] except for potassium, which is estimated based on expert recommendation from the National Academies.[24]

Nutrients in dark chocolate include 46% carbohydrates, 43% fats, 8% protein, and 1% water (table). In a 100-gram (3+1⁄2-ounce) reference serving, dark chocolate provides 2,500 kilojoules (600 kilocalories) of food energy and is a rich source (defined as more than 20% of the Daily Value, DV) of several dietary minerals, such as iron, copper, manganese, magnesium, phosphorus, and zinc.

As of 2018, high-quality clinical research has not been conducted to evaluate the effects of compounds found in cocoa on physiological outcomes, such as blood pressure, for which only small (1–2 mmHg) changes resulted from short-term consumption of chocolate up to 105 grams and 670 milligrams of flavonols per day.[25] Flavanols found in dark chocolate include the monomers catechin and epicatechin, and (to a lesser extent) the polymeric procyanidins, which remain under laboratory research.[25]

Dark chocolates with a high percentage of cocoa solids can have a high fat content, as cocoa butter is included in cocoa solids.[26]

Metal content

[edit]

Chocolate, particularly dark chocolate, may contain appreciable levels of toxic heavy metals, such as cadmium, which may be present naturally in the soil of cocoa plantations.[27] For products containing over 50% cocoa, the European Commission has set a limit for cadmium of 0.8 mg/kg, while for chocolate containing between 30%–50% cocoa, the limit is 0.3 mg/kg.[27] The state of California recommends a maximum daily intake of 4.1 micrograms of cadmium.[28]

According to a Consumer Reports study in 2022, several dark chocolate products were found to contain high levels of lead and cadmium when compared against California's maximum allowable daily dose levels.[29]

Manufacture

[edit]

Dark chocolate is mainly a combination of chocolate liquor, cocoa butter and sugar.[30] The basic process of making dark chocolate involves mixing, refining, conching and standardizing.[31]

In the mixing stage, chocolate liquor is combined in a melanger with sugar and some cocoa butter, mixing until a paste is formed.[32][33] Milk fats are often added to dark chocolate to delay the formation of chocolate bloom; dark chocolate containing 1–2% milk fat experiences a delay in blooming.[34][35]

As long as the cocoa mass has been correctly milled, the chocolate refining process for dark chocolate is primarily about grinding down sugar.[36] Refining primarily involves putting chocolate through a refiner machine, which carries the cocoa mass through large steel rollers set to varying widths, enveloping them in fat until the chocolate particles are as small as is desired, and the cocoa mass is a fine powder.[32][37] Refining dark chocolate to be finer makes the cocoa flavor more intense.[38][36] Dark chocolates with a higher cocoa mass require special accommodations here, as, with high portions of cocoa butter, there can be issues with the roller refining process. These accommodations can involve beginning the refining process with less cocoa mass, and only integrating the rest during the conching stage. Other alternatives include using cocoa powder or processing in a ball mill.[16]

Conching machines mix and knead a cocoa mass, changing the flavor and texture.[39] More than for other types of chocolate, conching dark chocolate serves to remove undesirable flavors.[40] Dark chocolate is conched at higher temperatures than other chocolates, between 158–180 °F (70–82 °C).[41] If dark chocolate takes on moisture during the conching process, for example by being conched in the same room as milk chocolate with neither enclosed, the dark chocolate can become undesirably thick and develop unpleasant flavors.[42]

During the final standardizing step, emulsifiers, such as lecithin, are added to improve texture.[43][44][39] Some manufacturers add vanilla as a flavoring.[45] If it is needed to reach a desired yield or viscosity, more cocoa butter can be added, before the mixture is subject to laboratory testing for particle size and food safety. If it meets these standards, it is pumped through fine screens to remove any agglomerates.[39]

Variants

[edit]

Low sugar dark chocolate is made by replacing sugar with maltitol, a sugar alcohol. As maltitol can be a laxative, it is sometimes replaced with a combination of a fiber blend and stevia.[46]

As of 2024, gluten-free and gourmet dark chocolates were growing in popularity. Gourmet chocolates are made using flavor cocoa, dried fruits, and using sugars such as coconut sugar. Other varieties of dark chocolate include artisanal, organic, milk and vegan chocolates.[47]

Flavor cocoas; cocoas purchased for a premium, valued for their flavor or other qualities, are mostly used for dark chocolate. These include single source chocolates.[48] Single source dark chocolates are often from countries such as Ecuador and Venezuela. Fruity, astringent and acidic flavors are highlighted in these chocolates, while flavors of smoke and mold flavors are avoided as they cannot be removed by further processing.[26]

Market

[edit]

During the 2010s, demand for high cocoa dark chocolate increased in light of research linking the antioxidant content with a reduced risk of cancer and cardiovascular health.[49][50]

France is considered the "home of dark chocolate", and the industry there uses the term Grand Cru to refer to particularly valued chocolates.[51] As of 2016, the dark chocolate market was concentrated more in Continental Europe than the United States and England.[49] 31% of chocolate produced was dark chocolate. From 2005–2011, dark chocolate consumption in the US increased by 9% per annum.[50] Beyond beliefs around the healthiness of dark chocolate, increased demand for dark chocolate in the United States has also been attributed to a trend of consumers expanding preferences beyond traditional mass-produced chocolate.[52] In the USA, this growth has occurred at the expense of milk chocolate.[53]

As of 2019, demand for dark chocolate containing more than 70% cocoa, using beans from a single-source, was increasing.[26]

A large percentage of chocolates sold by the Swiss chocolate maker Lindt are dark chocolate of varying cocoa solid percentages, including 70%, 85% and 90%.[52] Dark chocolate is sold in various forms: bars, blocks, pieces and chunks. Across these forms, it is consumed as a snack, and used by confectioners and in recipes.[47]

As of 2024, Europe was one of the largest producers and the market had grown by over 8 percent since the previous year. About a third of sales were from organic chocolate. The market was influenced by the volatile cost of cocoa beans.[47]

Projections

[edit]

According to a market research report released in May 2024, the dark chocolate market was projected to increase by $36.03 billion USD at a CAGR of 9.45% for 2024–2028, driven by health claims leading to an increase in gifting dark chocolate. Europe was projected to account for 42% of this growth. This growth was challenged by volatile raw material prices and a growing demand for alternatives.[47]

See also

[edit]

References

[edit]
  1. ^ Mushet, C.; Sur La Table; Caruso, M. (2008). The Art and Soul of Baking. Andrews McMeel Publishing. pp. 39–40. ISBN 978-0-7407-7334-1.
  2. ^ Patrick-Goudreau, C. (2007). The Joy of Vegan Baking: The Compassionate Cooks' Traditional Treats and Sinful Sweets. Fair Winds Press. p. 241. ISBN 978-1-61673-850-1.
  3. ^ Afoakwa (2016), p. 492.
  4. ^ Afoakwa (2016), p. 495.
  5. ^ Afoakwa (2016), p. 503.
  6. ^ Powis et al. 2008, p. 38
  7. ^ Collins (2022), pp. 301–302.
  8. ^ Collins (2022), pp. 228–230.
  9. ^ Terrio (2000), p. 260.
  10. ^ Terrio (2000), p. 42.
  11. ^ Terrio (2000), p. 49.
  12. ^ a b Terrio (2000), p. 227.
  13. ^ Afoakwa (2016), p. 118.
  14. ^ Thomas (2017), p. 671.
  15. ^ Beckett (2019), p. 88.
  16. ^ a b c Ziegleder (2017), p. 205.
  17. ^ Alberts & Cidell (2016), p. 129.
  18. ^ Kamphuis & Fowler (2017), p. 64.
  19. ^ Telly (1997), p. 174.
  20. ^ Beckett (2019), p. 19.
  21. ^ Leissle (2018), p. 64.
  22. ^ Ziegleder (2017), p. 206.
  23. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 27 March 2024. Retrieved 28 March 2024.
  24. ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 9 May 2024. Retrieved 21 June 2024.
  25. ^ a b Ried, K.; Sullivan, T. R.; Fakler, P.; Frank, O. R.; Stocks, N. P. (25 April 2017). "Effect of cocoa on blood pressure". The Cochrane Database of Systematic Reviews. 4 (4): CD008893. doi:10.1002/14651858.CD008893.pub3. PMC 6478304. PMID 28439881.
  26. ^ a b c Beckett (2019), p. 113.
  27. ^ a b "Cadmium in chocolate" (PDF). European Commission. 1 March 2019. Retrieved 7 March 2023.
  28. ^ "Cadmium". California Environmental Protection Agency, Office of Environmental Health Hazard Assessment. 1 May 1997. Retrieved 8 March 2023.
  29. ^ Kevin Loria (15 December 2022). "Lead and cadmium could be in your dark chocolate". Consumer Reports. Retrieved 16 January 2023.
  30. ^ Afoakwa (2016), p. 122.
  31. ^ Stauffer (2017), p. 543.
  32. ^ a b Stauffer (2017), p. 544.
  33. ^ Coe & Coe (2013), How They Make Chocolate.
  34. ^ Beckett (2019), p. 73.
  35. ^ Skytte & Kaylegian (2017), p. 112.
  36. ^ a b Ziegler & Hogg (2017), p. 226.
  37. ^ Presilla (2001), p. 64.
  38. ^ Beckett (2019), p. 114.
  39. ^ a b c Stauffer (2017), p. 545.
  40. ^ Beckett, Paggios & Roberts (2017), p. 241.
  41. ^ Afoakwa (2016), p. 162.
  42. ^ Beckett, Paggios & Roberts (2017), p. 249.
  43. ^ Beckett (2019), p. 67.
  44. ^ Beckett (2019), p. 78.
  45. ^ Leissle (2018), p. 50.
  46. ^ Beckett (2019), p. 117.
  47. ^ a b c d "Dark Chocolate Market Analysis Europe, North America, APAC, South America, Middle East and Africa - US, Germany, Belgium, France, UK - Size and Forecast 2024-2028". technavio. May 2024. Archived from the original on 5 September 2024. Retrieved 9 September 2024.
  48. ^ Fowler & Coutel (2017), p. 47.
  49. ^ a b Afoakwa (2016), p. 15.
  50. ^ a b Afoakwa (2016), p. 37.
  51. ^ Wohlmuth (2017), p. 493.
  52. ^ a b Alberts & Cidell (2016), p. 122.
  53. ^ Thomas & The global chocolate confectionery market, p. 665.

Sources

[edit]
  • Afoakwa, Emmanuel Ohene (8 April 2016). Chocolate Science and Technology. Wiley (publisher). ISBN 9781118913789.
  • Alberts, Heike C; Cidell, Julie (2016). "Chocolate Consumption, Manufacturing, and Quality in Europe and North America". In Squicciarini, Mara P; Swinnen, Johan (eds.). The Economics of Chocolate. Oxford University Press. ISBN 9780191793264.
  • Beckett, Stephen T (2019). The Science of Chocolate (3rd ed.). Croydon, United Kingdom: Royal Society of Chemistry. ISBN 9781788012355.
  • Beckett, Stephen T; Paggios, Konstantinos; Roberts, Ian (2017). "Conching". In Beckett, Stephen T; Fowler, Mark S; Ziegler, Gregory R (eds.). Beckett’s Industrial Chocolate Manufacture and Use (5th ed.). West Sussex, UK: Wiley. ISBN 9781118780145.
  • Coe, Sophie D.; Coe, Michael D. (2013). The True History of Chocolate (3rd ed.). London: Thames & Hudson. ISBN 978-0-500-77093-1. OCLC 1085907808.
  • Collins, Ross F. (2022). Chocolate: A Cultural Encyclopedia. Santa Barbara, California: ABC-Clio. ISBN 978-1-4408-7607-3.
  • Fowler, Mark S; Coutel, Fabien (2017). "Cocoa beans: from tree to factory". In Beckett, Stephen T; Fowler, Mark S; Ziegler, Gregory R (eds.). Beckett’s Industrial Chocolate Manufacture and Use (5th ed.). West Sussex, UK: Wiley. ISBN 9781118780145.
  • Kamphuis, Henri J; Fowler, Mark S (2017). "Production of cocoa mass, cocoa butter and cocoa powder". In Beckett, Stephen T; Fowler, Mark S; Ziegler, Gregory R (eds.). Beckett’s Industrial Chocolate Manufacture and Use (5th ed.). West Sussex, UK: Wiley. ISBN 9781118780145.
  • Leissle, Kristy (2018). Cocoa. Polity. ISBN 9781509513208. OCLC 988580966.
  • Powis, Terry G; Hurst, W Jeffrey; del Carmen Rodríguez, María; Ponciano, Ortíz C; Blake, Michael; Cheetham, David; Coe, Michael D; Hodgson, John G (April 2008). "The Origins of Cacao Use in Mesoamerica". Mexicon. 30 (2). JSTOR 23759545.
  • Presilla, Maricel E. (2009). The New Taste of Chocolate, Revised: A Cultural and Natural History of Cacao with Recipes. New York: Ten Speed Press. ISBN 978-1580089500.
  • Skytte, Ulla P; Kaylegian, Kerry E (2017). "Ingredients from milk". In Beckett, Stephen T; Fowler, Mark S; Ziegler, Gregory R (eds.). Beckett’s Industrial Chocolate Manufacture and Use (5th ed.). West Sussex, UK: Wiley. ISBN 9781118780145.
  • Stauffer, Marlene B (2017). "Quality control and shelf life". In Beckett, Stephen T; Fowler, Mark S; Ziegler, Gregory R (eds.). Beckett’s Industrial Chocolate Manufacture and Use (5th ed.). West Sussex, UK: Wiley. ISBN 9781118780145.
  • Telly, Charles S (1997). "Chocolate—Its Quality and Flavor (Which Is the World's Best Chocolate?)". Chocolate: Food of the Gods. Westport, Connecticut: Greenwood Publishing Group. ISBN 9780313305061.
  • Thomas, Jonathan (2017). "The global chocolate confectionery market". In Beckett, Stephen T; Fowler, Mark S; Ziegler, Gregory R (eds.). Beckett’s Industrial Chocolate Manufacture and Use (5th ed.). West Sussex, UK: Wiley. ISBN 9781118780145.
  • Wohlmuth, Edward G (2017). "Recipes". In Beckett, Stephen T; Fowler, Mark S; Ziegler, Gregory R (eds.). Beckett’s Industrial Chocolate Manufacture and Use (5th ed.). West Sussex, UK: Wiley. ISBN 9781118780145.
  • Ziegleder, Gottfried (2017). "Flavour development in cocoa and chocolate". In Beckett, Stephen T; Fowler, Mark S; Ziegler, Gregory R (eds.). Beckett’s Industrial Chocolate Manufacture and Use (5th ed.). West Sussex, UK: Wiley. ISBN 9781118780145.
  • Ziegleder, Gottfried; Hogg, Richard (2017). "Particle size reduction". In Beckett, Stephen T; Fowler, Mark S; Ziegler, Gregory R (eds.). Beckett’s Industrial Chocolate Manufacture and Use (5th ed.). West Sussex, UK: Wiley. ISBN 9781118780145.
[edit]
Retrieved from "https://en.wikipedia.org/w/index.php?title=Dark_chocolate&oldid=1244835770"