4. Chocolate
Chocolate can be defined as an almost anhydrous dispersion of very fine non-fat particles (sucrose, protein, minerals...) in a fatty phase derived exclusively from cocoa, in the case of dark chocolate, but also from milk in the case of white or milk chocolate.
4.1 Nutritional aspects
Chocolate contains three essential constituents: carbohydrates, lipids and proteins, as well as vitamins A, B1 , B2 , D, E and minerals (calcium, phosphorus, potassium, magnesium, and traces of iron and copper). It is rich in polyunsaturated fatty acids, especially when combined with oilseeds. As the fat in chocolate is essentially of vegetable origin, its cholesterol level is low. Milk chocolate contains between 3.5% and 7% milk fat. The...
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Chocolate
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