Monday 24 June 2013

Truly healthy chocolate



I think there are two schools of thought where healthy chocolate is concerned and it seems that the issue is only going to become more prominent as companies and entrepreneurs develop their capabilities and inventiveness.

In the “No” camp are those that believe a little bit of what you fancy is good for you and that if chocolate were indeed healthy, it would not be quite the treat that we have craved and adored for so many generations. Indeed many purists believe there is no possible way that any so called “healthy chocolate” could taste as good as the real thing; and we are not going to give up such a taste that easily! So unhealthy it has to remain, for the good of the nation and our spirits. Sweet Retailing has no end of examples of new chocolate bars fitting this need for the nation.

The “Yes” camp however is gaining ground. It is starting to get interesting now and develop much further than any previous research demonstrating that dark 70%+ chocolate has certain health benefits when eaten in moderation.

Aneesh Popat is a 25 year old, self taught chocolatier in London. Having set up his business, The Chocolatier, two years ago, he claims that he can make chocolate bars that contain less than 20 calories. That’s quite a claim!

Aneesh has created “water ganache” and uses no butter, cream, gelatine or eggs in his chocolate; just his special ganache and high quality cocoa. The result is a remarkably “pure” chocolate that can then be infused with all manner of flavours.

Is this really chocolate? Well if the interest he is receiving demonstrates anything, it certainly is. Having exhibited at a number of food shows, Aneesh is hoping to supply a number of fine restaurants with his healthy chocolate in addition to opening his first chocolate shop in St Pancras station later on this year.

Warwick University would certainly support Aneesh’s work having undertaken some interesting research earlier in the year. They managed to create a half fat chocolate by replacing fat with fruit juice in the form of micro bubbles so that the texture remained firm. The University project also claimed that vitamin C water could be used and that there was no detriment to the taste.

So is the future of chocolate going to be healthy chocolate? Great news for weight watchers I guess but will it still provide the same level of satisfaction? I mean, I love eating fresh blueberries but it’s not the same as a piece of rich chocolate of an evening is it?

We’d be interested to hear what you think on the issue of healthy chocolate and we will watch developments with great interest as I am sure many will; not least the larger chocolate manufacturers to see if such a trend is to become niche or mass market.