As the end of the year approaches, products such as Christmas sweets are sold more and more for parties or gatherings. Among them, chocolates have a wide range from which we can choose, such as white, milk, and dark with different percentages of cocoa. Of these, dark chocolate usually stands out for having some beneficial properties for our health, such as improving our mood. This is why the Organization of Consumers and Users (OCU) has carried out a study with 18 chocolates between 70 and 74% to determine which of these is the best quality.
According to the study carried out by the entity, currently European regulations are somewhat lax regarding the classification of dark chocolates, since "any chocolate that is not white or milk and that has more than 35% cocoa is legally dark chocolate". Thus, in order to know the percentage of purity of a dark chocolate, it is necessary to refer to the list of ingredients, and review the section in which "minimum cocoa" is mentioned, which must be one of the main components of the tablet. Other ingredients may include cocoa mass, sugar, flavors and emulsifiers.
But what determines the quality of dark chocolate? Faced with this, the OCU establishes that "the fat in good quality chocolate is 100% cocoa butter", so it should not contain additional vegetable fats. Of the 18 tablets studied, it was found that "none have fats other than cocoa butter, which already announces good quality." Likewise, they have been tasted to rate their appearance, smell and sensations in the mouth. According to these factors, the three best dark chocolates that can be found on the market for less than 1 euro are the following:
Although dark chocolate is a food with several properties for our health, the OCU also warns that it is necessary to consume it in moderation, since it is a calorie-dense food: "A serving (20 grams or 2 ounces) of chocolate with 70 % cocoa provides about 120 calories, and more than half of these come from fat." Likewise, they also warn about the possibility of contamination of chocolate with heavy metals such as cadmium and lead, especially in those that have high percentages of cocoa, since the grain can be contaminated by air, water or soil.
In addition to contamination by heavy metals, the OCU also warns of the presence of mineral oils MOSH and MOAH, chemicals derived from petroleum that can contaminate food during processing, and that consumed in excess can present health risks. Of these, traces of MOSH were found in all samples studied, with amounts up to 16 mg/kg (average 5.6 mg/kg). However, there are still no legal limits on the amount of mineral oils allowed in foods, apart from the German framework which sets a maximum of 9 mg/kg. Of the samples studied, three of them exceeded this amount. Likewise, traces of MOAH were found in five of the chocolates studied, compared to what the OCU establishes that "these mineral oils should not be present in foods. That is why this data is valued with a very poor grade, which conditions the overall rating ".
In conclusion, although dark chocolate may be a better option compared to milk or white chocolate, it is still a densely caloric food due to its concentration of fat and sugar, which is why the OCU recommends "a very reduced consumption, not more than an ounce a day. In addition, they assure that "high percentages of cocoa also carry a greater risk of contamination by heavy metals, but not in alarming quantities and under the condition that consumption is restricted to a reasonable portion per day."
