Being a food writer as well as a chef has its little rewards………
From time to time food companies send me samples of their wares.
I know………I know…….it’s a tough thing to keep tasting free stuff but someone has to do it……right?
Recently amongst the mix of samples were some downright horrible so-called luxury chocolates.
Downright weird combinations of flavour that beggar’s belief (White chocolate with bergamot and cinnamon. Now for those that don’t know Bergamot oil is often used in suntan lotion.
Along the way you can also strike lucky and find a product that is at least as good as the PR that surrounds it.

Why Dark Chocolate May Be Good For You
And since it's that time of year when giving and indulging in chocolate is seen as perfectly acceptable.
But, new research shows that there are more reasons than ever to NOT avoid or deny your chocolate cravings all year long.
According to some studies done in Italy, dark chocolate has many of the same benefits as vitamin C helping the body use insulin more effectively and lower blood pressure.
The research examined two out of three chocolate varieties, dark chocolate and white chocolate. Dark chocolate is made up of cocoa solids and sugar but no milk solids (prevalent in milk chocolate) and white chocolate, although referred to as chocolate had no cocoa solids, but instead is made of cocoa butter (the fat in chocolate), milk solids and sugar.
According to the study, participants who enjoyed 100 grams of dark chocolate daily for 15 days had reduced blood pressure and become more sensitive to insulin than they were prior to the "experiment".
Researchers believe that the benefits of dark chocolate are because of the flavonoids it contains, which are associated with the ability to lower the risk of heart disease and some cancers. However, white chocolate exhibited no effect on patients since it is free of cocoa solids, where the flavonoids are found.
So what does this mean for you and me? Is it time to replace the celery and carrot platters with chocolate samplers and related goodies? Is it time to switch from "an apple a day" to "a chocolate bar a day"? The answer to this is probably a big "no". Nonetheless, knowing this little titbit and what other discoveries it may lead to in the future sure won't inhibit a healthy person from treating themselves to the oh-so-desirable rich goodness of a nice piece of dark chocolate on occasion.
With this in mind I have tirelessly researched and compared various brands of chocolate bars, and whilst more research is always needed I can highly recommend 3 in particular. The two dark chocolate bars wholly produced in Madagascar.

Mora Mora
If you try this chocolate you will definitely agree with the seemingly moreish name.
However, the name Mora Mora is actually a Malagasy expression meaning, “quality is patience, patience is quality”. Just like a fine wine this chocolate truly engages the senses. The way the chocolate breaks in the hand and the aroma that is released. Mora Mora has 73% cocoa solids and yet a surprisingly smooth, creamy and mellow flavour, with subtle fruit overtones. And after eating, you will notice that it leaves a great chocolate taste for a long time on your palette so you can truly luxuriate in the experience. This for me is currently perhaps one of the best chocolate in the world.

Sambirano Grand Cru 2006
As an interesting contrast, Sambirano which has a 75% cocoa solids content. It’s an intense dark chocolate “hit” with spice, coffee, earth and wood overtones. This dark chocolate is also made by the Ramanandraibe Family, and probably gets it intense flavour from the fermentation, and short length of time from tree to manufacture of the chocolate. Many well-know chefs and chocolatieres have lavished praise on these two chocolates. “A complete departure from all other Madagascar chocolates….virtually nothing about this bar is short of perfect…one of the great chocolates of the world…. The flavour is simply awe-inspiring.” Alex Rast, of leading fine chocolate website, seventypercent.com
“The Sambirano has an earthy, woody flavour due to the fermentation and the short length of time from tree to manufacture of the chocolate. The fact that it is Equitrade is a great plus to ending poverty.” Tony Hoyle, British Chocolate Master 2004

Bendicks Milk Chocolate
In some respects making a well-balanced milk chocolate is more difficult than making any other type of chocolate. To achieve the right balance between chocolate taste and creamy flavour is all too often an undervalued skill. A high percentage of cocoa solids improve the flavour, but if they are too high you cannot get a smooth creamy taste you’d expect from a quality milk chocolate.
Cadbury’s Dairy Milk for instance uses 20% cocoa solids where as Bendicks opted for 36% cocoa solids but balance this out extraordinarily well by using a particularly creamy milk.
The finished milk chocolate is a rich, yet not too sweet, full flavoured with a satisfying mellow taste. I also like the intelligent choice of packaging because this 125g bar is divided into 5 wrapped 25gram pieces so you can savour this top quality chocolate at your leisure.

More Chocolate News

The city of Bruges in Belgium will next spring host it’s second annual chocolate festival. The festival will welcome chocolate artists, representatives of the cocoa producing countries and lots of other exhibitors. For four days, chocolate lovers will also be able to indulge their passion by tasting a huge variety of creations. The objective is of course to honour Belgian chocolate but also to place this event firmly on the map of international chocolate fairs. And since the city has a total of 45 chocolate shops it seems the ideal place to host this event. The Choco-Story Museum is the driving force behind the festival that is supported by the city of Bruges. The festival will be held from 6th April 10th April, 2007……………remember to take an empty suitcase.