Chocolate is healthy -- potentially lowering blood pressure, reducing risk of heart disease, and staving off dementia, research shows -- but only in small quantities. It's recommended to eat less than 3 ounces of dark chocolate per day because it is so calorie-dense and high in saturated fat. However, a new development in food science may enable chocoholics to enjoy even more of the rich, endorphin-stimulating flavor they can't ever get enough of.
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A new cocoa powder created by European chocolate company deZaan™ Gourmet contains the lowest fat content of any chocolate product thus far: a scant 0.5%. This enables manufacturers and bakers to significantly cut the amount of fat and calories without sacrificing deep chocolaty flavor. By changing the concentration, the D-00-ZR cocoa powder can be used to produce a milk or dark chocolate dessert. It will be particularly useful in baked goods that rely on a delicate protein structure, such as meringue, soufflé, and sponge cakes, but can flavor everything from milk and muffins to cakes and frozen confections.
deZaan™ Gourmet makes all its chocolate start to finish, interacting with farmers, producer groups, and NGOs all along the supply chain to produce responsible cocoa. Its team includes Executive Pastry Chef Jimmy MacMillan, named one of 2013 Dessert Professional's Top Ten Pastry Chefs in America; Master Chocolatier Barry Colenso, who designed and create the royal chocolate wedding cake for Prince William and Kate; and Belgian Chocolatier Patrick Peeters, who has also worked with Godiva. The company is a subsidiary of US-based ADM Cocoa.
