Beyond the 'taste' of chocolate

Known to be one of the best comfort food, stress buster, mood lifters – chocolates are the nectar bars which can basically be the solution for every problem in your life. They are the answers to your bad, good or 'I don't want to eat anything' mood. To put it in simple words, chocolates are something that will be there for you no matter what.

Besides being a versatile ingredient, which is used in different kinds of dishes these days, chocolates even hold interesting secrets for skin and hair care, wellness and health, and much more. Therefore, on the occasion of 'World Chocolate Day' (celebrated on July 7 every year), we thought to talk to different experts to know about the not so popular uses of 'chocolates'.

Chocolate for nutrition

Chocolates are a powerful aphrodisiac and should be consumed in moderation, says Dr Seema Singh, Chief Clinical Nutritionist, Fortis Hospital Vasant Kunj.

Giving reasons for the same, she explains a few points:

Chocolates are a powerful source of antioxidants.

They release endorphins – which help in satisfying a person and relieving his/ her stress.

Dark chocolates (which have a high cocoa content) have a positive effect on the LDL cholesterol and high blood pressure.

Consuming hot chocolate helps to improve one's blood flow to the brain.

But according to health experts, the dependency on chocolates, and its intake should very moderate, as the delicious stress-reliever is also the biggest reason for weight gain.

Chocolate for skin

People who are not in favour of using the chemically infused products, chocolates can be the best possible option for de-tanning, exfoliation, cleaning, and more.

The ingredient detoxifies your skin

Helps skin to glow

Also, acts as an anti-tan product

Playing with Chocolate

Talking about the problems associated with chocolates as a cooking or baking ingredient, Prem K Pogakula, Executive Chef, The Imperial says, "Working with chocolate as an ingredient in your dishes is not an easy job. And to handle it well, one should consider important factors like room temperature, moisture in the air and lastly how to store it."

Chocolate is an essential ingredient and chefs love to experiment with it. A lot of innovations, are being done in which chocolates are used in sauces and for marination.

"You can handle chocolate in various ways in moulds, demoulds or in melted form. Also, exciting combinations of chocolate with chillies, breads, vegetable is becoming increasingly popular among foodies," says Neeraj Tyagi - EAM – Food and Beverage, Shangri-La's - Eros Hotel, New Delhi.

Different forms of chocolate

Baking chocolate: Also called bitter or unsweetened chocolate. This solid chocolate liquor contains 50-58% cocoa butter and no added sugar. Best for cooking and baking.

Milk chocolate: Contains at least 10% chocolate liquor and at least 12% milk solids to give it a sweet and creamy taste. Best for eating.

White chocolate. Not really a "true" chocolate because it does not contain chocolate solids. Contains at least 20% cocoa butter. When the cocoa butter is replaced with other, less expensive fats, it can no longer be labeled as white chocolate, Best for cooking, baking, and eating.

Cocoa powder: Can be sweet or bitter. Made by drying and grinding chocolate liquor and removing most of the cocoa butter, but must still retain 10-22% cocoa butter. Best for baking and drinking.

Cocoa Nibs: Made by roasting and breaking up cocoa beans. Adds crunch to cookies and dessert garnishes. Best for baking.

Now that you know that chocolates are more than just food, you can experiment with it as much as you want. Have a happy chocolate day!