Fareway Dietitian: Chocolate - KWWL - Eastern Iowa Breaking News, Weather, Closings

Fareway Dietitian: Chocolate


Cocoa powder: ground, nonfat part of cocoa bean

Cocoa butter: fat component

Chocolate liquor: melted or ground cocoa bean

Unsweetened/baking chocolate: chocolate liquor + added fat

Milk chocolate: Solid chocolate made with milk

Dark chocolate: cocoa + fat + sugar with little or no milk

White chocolate: cocoa butter + milk solids + sugar + vanilla; not technically chocolate because it contains no chocolate liquor

Standards of Identity from FDA

Product Chocolate Liquor Milk Solids Sugar Cocoa Fat Milk Fat

Milk chocolate >10% > 12% ---- --- ---

Sweet chocolate >15% < 12 % --- --- ---

Semisweet or bittersweet (dark chocolate) >35% , 12% --- --- ---

White Chocolate --- >14% < 55% >20% >3.5%

Health benefits

Flavonoids found in chocolate can improve heart health by lowering blood pressure and lowering LDL (bad) cholesterol

These are degraded during the cooking process

Higher concentrations found in products closest to the natural state, which is why dark chocolate is touted as being healthier than milk chocolate


Beans are roasted à cracked and de-shelledà pieces of beans are called "nibs" à from here, nibs can be sold to specialty stores for baking or further processed into chocolate products

Fun facts

It takes 300 - 600 cocoa beans to produce about 2 pounds of chocolate

1 ounce of chocolate or 8 ounces of chocolate milk has around 5 mg of caffeine

Compared to 85 mg in 8 ounces of regular-brewed coffee

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