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Chocolate, flavour of love!

February. Valentine’s Day month … and who says Valentine’s Day, says chocolate!

Festive delicacy we all crave, chocolate is the produce of cacao beans. Once the bean is fermented, roasted, crushed and ground, it forms the cocoa paste, that can be separated into cocoa butter and cocoa powder.

Different types of chocolate can be distinguished by their composition:

White chocolate

Consisting of cocoa butter, milk powder and sugar, it doesn’t contain cocoa paste. For this reason, some will say it is not real chocolate.

Milk chocolate

Made from cocoa paste (10% minimum[1]), cocoa butter, milk powder and sugar, milk chocolate has less fat than dark chocolate, but is sweeter!

Dark chocolate

Consisting of cocoa paste (35% minimum[2]), cocoa butter and sugar, this variety is also called bittersweet chocolate.

What does the percentage on the dark chocolate bars mean?

The percentage represents the portion of cocoa paste in chocolate. The higher it is, the more bitter the taste. It contains more cocoa powder and butter and less sugar.

Because of its greater proportion of cacao, dark chocolate stands out in terms of nutritional value.

Rich in antioxidants!

Flavonoids[3] concentration found in cacao is one of the highest of any food. Flavonoids are antioxidants that have numerous health benefits.

Rich in minerals!

Cacao is an excellent source of phosphorus, magnesium, iron, zinc, manganese, copper, all essential nutriments for the body to function properly.

But high in fat…

Due to its fat content, mainly saturated, cacao is high in calories. This is why chocolate remains a treat to consume sparingly!

Homemade 66% dark chocolate

Preparation time: 5 minutes

Cooking time: 10 minutes

Let it rest for 10 hours


  • 60 mL cocoa butter*
  • 60 mL cocoa powder, sifted
  • 60 mL confectioners’ sugar, sifted

* Note : Cocoa butter can be substituted by virgin coconut oil. However, the result won’t be a 66% cocoa dark chocolate but a coconut flavored chocolate candy.


  1. Melt the cocoa butter in a bain-marie over very low heat.
  2. Gradually add the cocoa powder and the confectioners’ sugar while stirring until the mixture is smooth.
  3. Pour the mixture into a cake pan, muffin pan or an ice cube tray.
  4. Let it cool in the refrigerator for 10 hours or until the mixture is solid.
  5. Remove from pan and enjoy.

[1] Food and Drug Regulations (C.R.C., ch. 870. TITLE 4 B.04.006 [N] (b)

[2] Food and Drug Regulations (C.R.C., ch. 870. TITLE 4 B.04.006 [N] (b)

[3] Keen CL. (2001). Chocolate: food as medicine/medicine as food. J Am Coll Nutr, 20(5)436S-9S.

Article originally sourced from our nutritionists: