Why is sugar-free dark chocolate an antioxidant bomb?

It is not news that chocolate has many positive effects on our psycho-physical well-being. Not only does it quickly put us in a good mood and brighten up a bad day, but it is also full of antioxidants, substances that prevent and slow down oxidative damage to our bodies. Find out why.

Chocolate - food of the gods

Dark chocolate is a type of chocolate that contains a high proportion of cocoa (at least 35%), cocoa butter and a small amount of sugar, as well as various flavourings such as vanilla. Unlike milk and white chocolate, it does not contain milk and is therefore darker in colour - many people also call it dark chocolate. And the more cocoa and less sugar it contains, the better quality and nobler it is.

The Aztecs believed that cocoa beans were the food of the gods, and some ancient peoples used them to alleviate various health ailments. In the 20th century, experts have also discovered that cocoa or chocolate has an extremely beneficial effect on our psycho-physical well-being. Even today, experts still believe that dark chocolate without sugar is the best choice, as it does not contain additional harmful additives, as milk and white chocolate can. The main "culprit" for its positive effects is the high proportion of cocoa, which has powerful antioxidant effects on our bodies - lowering blood pressure, preventing oxidative stress and the growth of carcinogenic cells, regulating blood cholesterol levels and improving the quality of our hair and skin.

Did you know there are several types of dark chocolate?

• Alkalized dark chocolate

Made by the process of ''dutching'', which neutralises the acids and allows the chocolate to melt more easily, this type of chocolate is most commonly used in baking confectionery and making hot chocolate. The alkalinisation process makes this chocolate taste less bitter, but unfortunately it also loses many valuable antioxidants in the process.

• Semi-sweet chocolate

This is one of the sweeter versions of dark chocolate, containing 35-60 % cocoa and about 50 % sugar. It is still quite sweet due to the high sugar content, but the lower cocoa content means that it does not contain as many antioxidants as the most noble dark chocolate.

• Bittersweet chocolate

This type of dark chocolate is less sweet than semi-sweet chocolate, as it contains less sugar (only around 30%) and a higher proportion of real cocoa, between 65-80%. Those who prefer dark chocolate are most likely to sweeten themselves with this type of chocolate, as it has a rich and pleasantly sweet taste.

• Sugar-free dark chocolate

This is the purest type of dark chocolate, containing 85-100% cocoa beans. It may not be one of the most popular types of chocolate due to its slightly more bitter and astringent taste, but it has by far the most antioxidants and other beneficial substances.

Recipe for homemade dark chocolate without sugar

Homemade dark chocolate without sugar is not only suitable for those who are trying to reduce their sugar intake, but also for those who avoid gluten and animal foods, as it is made from coconut oil, agave syrup, vanilla extract and of course - cocoa. It will take you less than an hour to prepare and your body will be more than grateful!

Ingredients:

• 1 cup dark cocoa powder
• ½ teaspoon vanilla extract
• 4 tbsp coconut oil
• 4 tablespoons agave syrup

Ingredients:

• small prawn
• cooking spoon
• silicone mould for chocolate bar

Procedure:

1. Melt the coconut oil and agave syrup in a small saucepan until the ingredients are well combined.
2. Add the vanilla extract and then the cocoa powder and mix well.
3. Pour the mixture into a silicone chocolate bar mould. If you like, you can garnish the chocolate with finely chopped dried fruit, hazelnuts or almonds. Place in the fridge for at least half an hour to set - if you have time, wait another hour or two. Have a good run!