Chocolate has been one of the world’s favorite treats when it comes to desserts. It has been a part of global cuisines for centuries and has never disappointed people with its versatility to fit in almost any kind of sweet dish or drink.
From Latin America to the present day, this heavenly delight has come a long way. It has found various ways into our everyday lives and thus people are greatly concerned about its health potential.
One of the top considerations about chocolates has been their acidity or alkalinity. People are inquisitive to know if it fits into their alkaline diets or is making things worse.
If you have such questions, we’re here to help.
This article has especially been put together to help you explore the acidic or alkaline nature of chocolates.
So, let’s begin.
What is chocolate made up of?
Before we dive into the details about the subject in question, let’s find out what is chocolate made up of. After all, it is the ingredients that decide the nature of the final product.
Chocolate is a natural composition typically comprising of the following three ingredients;
- Chocolate Liquor
- Cocoa Butter
- Sugar
The chocolate liquor is made from cocoa beans. Shells of the beans are removed and the residue is fermented, roasted and grounded until it turns into a soft, homogenous liquid i.e. the liquor.
Cocoa beans are naturally composed of cocoa butter and cocoa solids. The former is a natural fat that imparts a characteristic flavor and mouthfeel to chocolates.
Next comes the sugar which is necessary for the sweetness of the final product. To blend all three ingredients well, manufacturers also employ lecithin which is an emulsifier made from soy.
Besides these, other optional ingredients include vanilla and other flavors along with milk exclusively for milk chocolates and fruits and nuts as special add-ins.
The insight into the acidity and alkalinity of chocolate
There is a lot of debate about whether chocolates are alkaline or acidic. And all this confusion is due to its key ingredient – cocoa beans.
Cocoa beans are acidic by nature. The pH of the raw cocoa beans is around 6 to 7 depending upon their origin and fermentation. However, the pH decreases further to 4.3 – 4.9 after roasting.
Implying to such low pH, chocolates seem acidic, right?
But you’ll be surprised to know that followed by roasting cocoa beans undergo a process of alkalization before they are grounded and liquefied for making chocolates.
The different varieties of cocoa nibs include;
- Criollo from Latin America
- Forastero from Africa
- Trinitario from the Caribbean
And almost all of them are acidic and require alkalization processing to create a characteristic flavor, color, and taste of the chocolate.
Moreover, the other ingredients included in chocolates vary with the type of final product and thus the exact acidity and alkalinity vary too.
Now this means that some of the chocolates are acidic, some will be neutral and some are alkaline. Well, that’s the answer to “is chocolate acidic or alkaline.”
It all depends on the type of final product and its pH.
Confused? Keep reading!
The pH of the chocolates varies with their type
- Dark chocolates are 5.5 and 5.8 in pH. It is due to high cocoa content and lack of milk.
- Light chocolates are around 6 to 7 in pH. It is due to its high ratio of milk and cocoa as compared to dark chocolate. Also, it is alkalized using potassium carbonate or dicalcium phosphate.
- Milk chocolates are around 6.2 to 7 in pH. This too is because they have a higher quantity of milk and lower cocoa content as compared to light and dark chocolates.
- White chocolate is neutral to slightly alkaline with a pH of around 7 to 8 and this too is because of its alkalizing procedure and lower cocoa content.
So, now when somebody asks you if chocolate is acidic or alkaline, ask them the type first!
What makes dark chocolates acidic?
As mentioned above the reason behind dark chocolates’ acidity is the high cocoa to milk ratio. But that’s not all.
The number of other ingredients used in these chocolates also contributes to their acidity. For instance, a high amount of sugar or fructose corn syrup leads to lower pH. In addition, partially hydrogenated oils and emulsifiers also make the final product acidic. Chocolates that are low in minerals are acidic too.
So, if you want to determine the acidity of chocolate, there are a lot of things to consider.
The nutritional value of chocolates
Chocolates are a good mix of carbohydrates, fats, sugars, protein, and minerals. However, the quantity of these nutrients varies with the type of chocolate.
For instance, 100g of light chocolate has 531 kcal of energy, 8.5 g of proteins, 58 g of carbohydrates, and 31 g of fats with 54g of added sugars. Along with these, it has a good amount of minerals like iron, potassium, sodium, calcium, and magnesium.
On the other hand, a 100 g serving of dark chocolate is higher in most of these nutrients. It provides 556 kcal energy, 5.5 g of protein, 60 g of carbohydrates, 32 g of fat, and 47 g of added sugars. However, the mineral content of dark chocolates is much lower than that of light chocolates.
Also light chocolate is higher in cholesterol with 24 mg per serving and dark chocolate includes 5 mg of cholesterol only.
Remember, it is crucial to note all these ingredients because all of them contribute to the acidity or alkalinity of chocolate.
Is chocolate safe for health?
Chocolate is massively popular around the world. Its consumption continues to grow year after year. In 2019, the total consumption of chocolate was estimated to be 7.7 million metric tons[1]https://www.statista.com/statistics/819288/worldwide-chocolate-consumption-by-country/. And the market is expected to grow even more.
Now that almost all of us love to have this delight, its effects on human health should never be overlooked.
Here we present some of the health benefits and risks associated with eating chocolates. Let’s get to them.
See also: Side effects of chocolate
Advantages of eating chocolates
This is how you can expect chocolates to benefit your health.
- Chocolates are plentiful in antioxidants and thus can help shield the body from the harm that free radicals can do.
- Also, chocolates are abundant in two particular flavonols i.e. Epicatechin and catechin. These substances, along with anthocyanins and phenolic acids, work to strengthen your immune system and cardiovascular system while defending your cells from inflammation.
- Additionally, chocolate is a wonderful provider of potassium, copper, and magnesium. Copper is necessary for healthy skin and hair, potassium helps with the maintenance of blood pressure and fluid equilibrium, and magnesium is necessary for muscular relaxation.
- According to one study, women who regularly eat chocolate may experience a lower incidence of stroke.
- Additionally, it is believed that chocolate enhances both mood and cognitive performance. In fact, according to some research, chocolate may even assist to avoid depression. Actually, dark chocolate contains theobromine, which works similarly to caffeine to increase vigor and mood.
Any risk factors?
Now that you know how beneficial chocolates are, let’s find out the risks associated with them.
Chocolates may cause weight gain. According to several studies, eating chocolate is associated with lower body mass index and central body fat. However, due to its high sugar and fat content, chocolate can have a high-calorie count. Therefore it may result in weight gain.
So, anyone wanting to lose weight or maintain their weight should limit their intake of chocolate.
The high sugar content of chocolates can be a reason for tooth decay.
Regular chocolate consumption may cause migraines to become more common for certain people[2]https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7146545/. It is because Tyramine, histamine, and phenylalanine are all present in cocoa. However, additional study is required to confirm this.
There is some evidence to suggest that eating chocolate can lead to osteoporosis and poor bone health. One study’s findings, which were reported in The American Journal of Clinical Nutrition, revealed that older women who regularly ate chocolate had weaker bones.
High concentrations of cadmium and lead, which are harmful to the kidneys, bones, and other human tissues, have been found in some cocoa powders, chocolate bars, and cacao nibs.
Consumer Lab examined 43 chocolate products in 2017 and discovered that almost all cocoa powders were above the World Health Organization’s recommended limit of 0.3 mcg cadmium per serving (WHO).
So, is it safe to consume chocolate?
It must be noted that the health risks associated with chocolates arise with their overconsumption. If you are taking in a moderate amount, chocolate is safe to consume!
Dark chocolates are undoubtedly tastier but are usually low in pH. If you are on an alkaline diet, they might not fit into your chart. In that case, you need to switch to some less acidic and more alkaline options like light or milk chocolates!
