If you are stocking up on chocolate for Easter, the plain, dark variety may be the way to go if you are after a healthy sweet treat.
While both dark and milk chocolate are made using ingredients derived from cacao beans, the dark variety has more cacao than milk chocolate: between 50 per cent and 90 per cent, compared with between 10 per cent and 50 per cent.
The higher cacao content gives dark chocolate a more intense flavour profile, often described as bitter or earthy, says Hong Kong-based dietitian Cyrus Luk.
The higher the cacao content, the higher the levels of beneficial compounds such as flavanols – a type of antioxidant that has been linked to improved cardiovascular health, enhanced brain function and reduced inflammation.
Dark chocolate also contains less sugar: roughly 5-30 grams (0.17oz to 1.1oz) per 100 grams, depending on the brand and recipe, compared with 30-50 grams per 100 grams for milk chocolate.
Instead of milk, cocoa butter – a fat extracted from cacao beans – is usually used to create dark chocolate’s smooth texture, says Luk. This makes it suitable for vegans or those with lactose intolerance.