Bitter 70%
Summary
This chocolate product contains a high percentage of cocoa mass, which is beneficial due to its antioxidant properties. However, the presence of refined sugar and artificial flavoring like vanillin contributes to its processed nature. Additionally, the use of lecithin as an emulsifier further indicates a moderate level of processing, which impacts the overall healthiness of the product.
At a glance
Key ingredients 7
Cocoa massGood
Cocoa mass is a primary ingredient in chocolate, providing rich flavor and antioxidants. It is minimally processed, retaining beneficial compounds like flavonoids. The high cocoa content contributes to potential heart health benefits.
Risks
Excessive consumption may lead to caffeine-related side effects such as jitteriness or insomnia.
Benefits
Rich in antioxidants, particularly flavonoids, which may support cardiovascular health and reduce inflammation.
Fat-reduced cocoa powderNeutral
Fat-reduced cocoa powder is processed to remove some cocoa butter, reducing fat content. It retains some antioxidants but may have fewer health benefits compared to whole cocoa. It is often used to enhance chocolate flavor without adding significant fat.
Benefits
Provides chocolate flavor with reduced fat content, retaining some antioxidant properties.
SugarBad
Refined sugar is a common sweetener that can contribute to excessive calorie intake and blood sugar spikes. It is highly processed and lacks nutritional benefits. Overconsumption is linked to various health issues, including obesity and diabetes.
Risks
High intake can lead to weight gain, increased risk of type 2 diabetes, and dental cavities.
Cocoa butterNeutral
Cocoa butter is a natural fat extracted from cocoa beans, used to provide smooth texture in chocolate. It is minimally processed and contains stearic acid, which may have a neutral effect on cholesterol levels. It is a key ingredient in chocolate production.
Risks
High in saturated fats, which should be consumed in moderation to avoid potential cardiovascular risks.
Benefits
Provides a creamy texture and contains stearic acid, which may not raise cholesterol levels like other saturated fats.
Milk fatNeutral
Milk fat is derived from dairy and adds richness and flavor to chocolate products. It is a source of saturated fat, which should be consumed in moderation. It enhances the mouthfeel and flavor profile of chocolate.
Risks
High in saturated fats, which may contribute to cardiovascular disease if consumed in excess.
Benefits
Adds richness and flavor to chocolate, enhancing its sensory qualities.
Emulsifier (lecithin)Bad
Lecithin is a common emulsifier used to improve texture and extend shelf life in processed foods. It is often derived from soy or sunflower and is highly processed. While generally recognized as safe, it adds to the processed nature of the product.
Risks
May cause digestive issues in sensitive individuals and contributes to the processed nature of foods.
Benefits
Helps maintain product consistency and extend shelf life.
VanillinBad
Vanillin is an artificial flavoring used to mimic the taste of vanilla. It is synthetically produced and lacks the complex flavor profile of natural vanilla. Its use indicates a more processed product.
Risks
May cause allergic reactions in sensitive individuals and contributes to the artificial nature of the product.
Benefits
Provides a vanilla-like flavor at a lower cost than natural vanilla.
Processing
Processed Foods
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