Bitter but sweet

It's time to set the stage for rich chocolate most of cocoa, the less sweet and more healthy - dark chocolate.

The cocoa beans are by nature bitter in taste so the higher the percentage of cocoa solids in the product the more bitter the product will taste. Accordingly, dark chocolate is defined as such because it contains between 50% -90% cocoa solids. Compared to this, milk chocolate contains between 10% -50% solids cocoa and also taste significantly sweeter than the taste of the chocolate in the dark due to the addition of sugar and milk added to it.

The dark chocolate melts at body temperature so the recommendation is to keep it in a cool, dry place, but not in the fridge. To the extent that the dark chocolate is stored in the refrigerator, it will develop a thin white coating caused by sugar rising to the surface due to the excess moisture in cold weather. Although the coating does not affect the taste, but the appearance is less attractive.

Bitter chocolate is the chocolate that can be stored for the longest time among the types of chocolate, and if it is stored properly it can in specific cases also last up to two years.

Of the existing types of chocolate, dark chocolate is considered the healthiest because of the antioxidants in the oxidation it contains, called flavonoids, and can be found even in fruits, vegetables, red wine, tea, coffee and cocoa.

These antioxidants help the cardiovascular system by lowering blood pressure. Also, eating dark chocolate dilates the arteries and promotes healthy blood flow that can prevent plaque buildup that can block arteries. So, if someone sends you a delivery that contains dark chocolate, he probably knows what he's doing.

An interesting fact to conclude - Dark chocolate  even has its own National day,

National Dark Chocolate Day – February 1, 2021