Dark 85% cocoa
Summary
This dark chocolate product contains a high cocoa content, which is beneficial for health due to its antioxidant properties. However, it is ultra-processed and includes sugar and soy lecithin, which are less desirable ingredients. The presence of sugar contributes to added calories without nutritional benefits, and soy lecithin, while a common emulsifier, involves processing that may leave chemical residues.
At a glance
Key ingredients 6
Semisweet chocolateNeutral
Semisweet chocolate is a blend of chocolate liquor, sugar, and cocoa butter. It provides a rich flavor and is a primary component in dark chocolate products. The quality depends on the cocoa content and processing methods.
Risks
Contains sugar, which can contribute to health issues like obesity and diabetes if consumed in excess.
Benefits
Rich in antioxidants and flavonoids, which may support heart health and reduce inflammation.
Cocoa butterNeutral
Cocoa butter is a natural fat extracted from cocoa beans. It is used to give chocolate its smooth texture and rich flavor. The extraction process retains beneficial compounds like stearic acid.
Risks
High in saturated fats, which may impact heart health if consumed in large quantities.
Benefits
Contains stearic acid, a type of saturated fat that does not raise cholesterol levels.
SugarBad
Sugar is a refined carbohydrate that provides sweetness to foods. It is often added to enhance flavor but lacks nutritional value. Excessive consumption can lead to health issues such as obesity and diabetes.
Risks
High intake of sugar is linked to increased risk of obesity, type 2 diabetes, and heart disease.
Cocoa processed with alkaliNeutral
Cocoa processed with alkali, also known as Dutch-processed cocoa, has a milder flavor and darker color. The alkalization process reduces acidity and bitterness. This process may reduce some antioxidant content.
Risks
May contain reduced levels of antioxidants compared to natural cocoa.
Benefits
Provides a smoother flavor profile and is easier to mix into recipes.
Soy lecithinBad
Soy lecithin is a common emulsifier derived from soybeans. It helps stabilize and blend ingredients in chocolate products. The extraction process involves chemical solvents, which may leave residues.
Risks
May cause allergic reactions in individuals sensitive to soy.
Benefits
Improves texture and consistency of chocolate products.
Vanilla powderNeutral
Vanilla powder is made from ground vanilla beans and provides a natural flavoring. It is used to enhance the taste of chocolate products. The quality depends on the source and processing of the vanilla beans.
Benefits
Adds natural flavor and aroma to foods without added sugars or artificial ingredients.
Processing
Ultra-Processed Foods
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