Image via WikipediaHealthy Chocolate
The Flemish chocolate producer Cavalier is the first Belgian chocolate producer who managed to make healthy Belgian chocolate. In order to achieve a healthy chocolate Stevia is used. The Stevia natural sweetener contributes to improved dental hygiene and increases insulin efficiency. This means that the Stevia natural sweetener is ideal for anyone who wants to reduce daily sugar intake but still wants to enjoy chocolate.
Stevia is a natural product that originates from Paraguay. The Stevia plant has been used for centuries as a natural sweetener by local residents. Other countries such as Japan, have been aware since long of the more healthy functioning of the Stevia natural sweetener compared to other sweeteners.
Future
Until present Cavalier used "Maltitol" as a sugar substitute. Excessive consumption of Maltitol however gives a laxative side effect. Research shows that Stevia has solved this problem completely.
"Stevia is the sweetener of the future," said Felix Verdegem, director of Cavalier. "Moreover, this new belgian chocolate is delicious, and maybe even tastier than the traditional Belgian chocolate recipe with sugar."
The new Belgian chocolate with Stevia will soon be put into production, and the Belgian chocolate bar will shortly thereafter appear anywhere in stores worldwide.
Six Known Facts about Chocolate
- Rich in Anti-Oxidants
- Lowers the Blood Pressure
- Improves the Cholesterol Balance
- Strengthens the Defense Mechanism
- Reduces the risk of Pregnancy Poisoning
- Good for Low Carbohydrate Diets (only with Cavalier's Healthy Chocolate)
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3 comments:
surely healthy is more than substituting sugar for stevia (although this is a good start).
any dairy and other fats in the product?
have you used heat to produce finished product and wont' this degrade the antioxidant values?
I would be interested in your answers
Hi Paul,
Thanks for your shown interest. I have forwarded your question to Cavalier themselves. They are the most knowledgeable about it. I you want there is a link to the company in the article.
Kind regards
Erik
Dear Paul,
When we launch the new chocolate, we will start with a dark chocolate version. We do replace indeed the sugars by a mix of sugar replacers, fibres and stevia. This way, we can keep the original good taste for which Belgian chocolate is famous. This dark chocolate does obviously not contain dairy products and is still naturally rich in antioxidants.
The milk chocolate, sweetened with stevia will contain lactose as it is otherwise not recognised as milk chocolate by EU regulations.
In order to produce a smooth and high quality Belgian chocolate, we do not use any vegetable fat in the production of the chocolate, only cocoa butter. As cocoa butter is at the same time neutral for cholesterol and is a rich source of vitamins E, we do not have the intention to replace the cocoa butter in the future. In order to obtain a qualitative product, we do use heat during the production process of the chocolate. This heat indeed degrades the anti oxidant content of the chocolate, but is required to remove unhealthy acids present in the cocoa and to obtain this unique structure and mouth feel of Belgian chocolate. If we would use cold temperatures, you will get a sour and much less homogenous chocolate, resulting in a lower quality product. However, we are doing intensive research to optimize the production process and to preserve the natural anti oxidants in the chocolate while maintaining its high quality in terms of taste and mouth feel.
We remain at your disposal for any further information.
Kind regards,
Cavalier - Belgium
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