A year after James Cadbury, the 30-something great-great-great-grandson of the British chocolatier John Cadbury, launched his luxury cocoa startup in 2016, he introduced an avocado chocolate bar. Cadbury Jr.'s newest confection loaded just about every buzzy health trend into a fresh green-and-white package: vegan, ethically sourced, organic dark chocolate and creamy, superfood avocado.
The biggest health claim is that cocoa lowers blood pressure, but no study has proven that it reduces the risk of heart disease or attacks. And considering the added sugars it probably does more harm than good.
The beloved bar has come a long way in quality and complexity. Here's a primer on how it's made, and how to choose the best and most ethically produced. Credit... Erin Lubin for The New York Times You probably think you already know everything you need to know about chocolate.
Authentic chocolate makers are like fine chefs and are obsessed about the texture, character and ethical origins of their beans.
Mainstream industrial chocolate makers buy all the beans, good or bad, in bulk, as they are mixing it with so many other ingredients and flavors, that the consumer won't get to know the difference of the beans.
Yes! But it depends on the kind of coffee and the quantity. We've come a long way from the cans of Folgers that filled our grandparents' cupboards, with our oat milk lattes, cold brews and Frappuccinos. Some of us are still very utilitarian about the drink while others perform elaborate rituals.
Roasting reduces the number of chlorogenic acids, but other antioxidant compounds are formed.
Instant coffee may not have the same health benefits.
The oil in boiled coffee has cafestol and kahweol, compounds known to raise LDL, the bad cholesterol, and slightly lower HDL, the good cholesterol. However, the clinical significance of such small increases in cholesterol may be questionable.