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From: Don Y <blockedofcourse@foo.invalid>
Newsgroups: sci.electronics.design
Subject: Re: OT: consuming dark chocolate linked to reduced risk of type 2
 diabetes?
Date: Tue, 10 Dec 2024 04:11:41 -0700
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On 12/10/2024 2:36 AM, Martin Brown wrote:
> On 10/12/2024 05:02, Jan Panteltje wrote:
>> Eating dark chocolate linked with reduced risk of type 2 diabetes
>>   https://www.sciencedaily.com/releases/2024/12/241204183114.htm
>> Source:
>>    Harvard T.H. Chan School of Public Health
>> Summary:
>>    Consuming dark, but not milk, chocolate may be associated with lower risk of
>>   developing type 2 diabetes (T2D), according to a new study.
> 
> That is probably because there is comparatively little sugar in >70% cocoa 
> solids dark chocolate and mostly expensive natural cocoa butter.
> 
> It is far more likely that consuming the other cheap and nasty stuff full of 
> dodgy fats and loads of sugar is *causing* type 2 diabetes.

I'm sure there are far more "causal agents" to add to that list -- not
the least of which is lifestyle!

> I like chocolate up to 85% cocoa solids and I have tasted 90%, 95% and 100% 
> which are all too bitter for my palate. One of the Xmas lectures was on 
> chocolate  a few years back. Best high quality chocolate in the world includes 
> Swiss, Portuguese, Belgian and Japanese.

"Dutched" cocoa is less bitter -- but the color changes in the process.

SWMBO is a chocoholic (I'm not fond of chocolate, prefering almond, instead).
I make walnut bark (walnut pieces in 72% chocolate) and chocolate covered
almonds (72%) dusted in cocoa powder.  I also use chocolate to "bind"
certain ingredients together (e.g., my latest creation is "nut clusters")
as she doesn't "object" to that addition to a recipe -- ANY recipe!

> We also had US Hershey bar available to taste - the world's only vomit 
> flavoured "chocolate" (doesn't meet EU regulations to be chocolate).
> 
> https://www.quora.com/Why-is-Hersheys-not-popular-in-Europe

I've found that you can adjust the amount of sugar (up or down) in
a recipe based on your choice of "other flavors".  E.g., I'm making
pizzelles, today -- 30% sugar, 70% flour bound with eggs.  By adjusting
the amount of anise oil (carried in alcohol), I can vary the sugar
content without anyone noticing the amount of "sweet" -- the anise
overwhelms taste and scent sensations in the consumer.

Similarly with almond flavor.  I have a variation on my "blue cookies"
recipe that I bring to holiday parties.  It is /obnoxiously/ sweet
(to the point where it invariably gets "Oh, these are disgusting!"
reviews) yet incredibly addictive:  "I'll just have 1/2/5/10 more..."

You can similarly adjust for bitterness.  E.g., 60% cocoa "chips"
are a turnoff for most children (they expect the sweetness of
MILK chocolate chips).  But, with enough distractions in the
cookies, you can slip that bitterness past their palate.