Healthy Chocolate?

I went to the Chocolate Show in New York this past weekend. At a balmy 65 degrees and barely a cloud in the sky, it didn’t feel like mid-November.  It turned out that a lot of other people had chocolate on the brain and the line for the show snaked around two blocks. While we were waiting, a few vendors sent people out with tons of samples of their specialty chocolates. Yum! There were 78 chocolatiers, presenting chocolate from all over the world: the Caribbean, South America, Belgium, France, the US. My favorite chocolatier name: “2 chicks with chocolate”! For $30, we got to learn the finer points of chocolate production, how to make the creamiest chocolate mousse, and indulge our chocolate cravings. 

The smell of rich chocolate permeated the room, and it was enough to whet your appetite even if you aren't a chocolate lover. Fortunately, chocolate samples abounded at every booth! Not exactly healthy, you say? Except that so many were showcasing varieties of dark chocolate with high amounts of cocoa beans. It wasn’t uncommon to see 65, 70, 85, and even 91 percent.  I’ve always liked dark chocolate growing up, and in the past few years I’ve developed a taste for these cocoa-heavy chocolates, partly swayed by their healthful properties.  Now, sometimes milk chocolate doesn’t seem chocolaty enough to me. But some of these show samples tasted bitter and too much like eating cocoa right from the bean!  The chocolatiers explained that the bitterness reflects where the chocolate is from and the production process. Not all 70 percent chocolate tastes the same. I’ve found that with these more bitter flavors, it helps to roll it around on your tongue for a minute. As it becomes smooth, it’s not as much of a shock to the palette!

At some booths, I saw more blatant displays of healthy chocolate. The vendor, Guy Roux, known for partnering with a nutritionist, was offering sugar free chocolate in milk, dark and nut varieties. Gnosis Chocolate from Astoria, N.Y., adds low glycemic sweeteners, nuts with nutrients, fruits and medicinal to its raw cacao (the defining ingredient in all chocolate). Chocolate making is definitely reflecting the trend of healthy eating.

I ended up buying chocolate from five different chocolatiers. One was from a sugar-free vendor, which tasted so-so I have to confess, unlike some of the sugar-free chocolate I’ve tasted in the past. Another was from Normandy, France. I think I was a bit more taken with the two guys at the booth, though the chocolate tasted pretty good, too. I am a sucker for the chocolate and hazelnut combination. This chocolate mixed in pieces of hazelnut in the shape of a chip. With the crunch from the nut, it was kind of like eating a chocolate potato chip! But I think the best had to be Galler Chocolatiers from Belgium.  The dark chocolate shell and hazelhut chocolate praline filling were just delicious. Once in a while, you’ve just gotta give into temptation!