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     Chocolate contains three categories of organic substances : carbohydrates, fat and proteins. It also contains several mineral substances: potassium, magnesium and phosphorus in large quantities.

There are about 500 calories in 100 grams of chocolate

Moreover, it contains several vitamins : A1, B1, B2 ....

Chocolate has tonic, stimulating, and anti-depressant properties. It contains:

     - Theobromine, which stimulates the nervous system and facilitates muscular effort.
     - Caffeine, which increases resistance to tiredness.
     - Phenyletylamine, with psycho-stimulant properties.
     - Serotonin, which can compensate the loss of some nervous  cells during depressions.

     No matter what kind of chocolate you eat, the percentage of proteins remains relatively constant (between 7 and 10%) but the proportions of fat and carbohydrates change according to the type of chocolate.
Stab chocolate contains more carbohydrates than fondant chocolate ( 64 versus 52 %), and, conversely, less fat ( 24 versus 38 % ).

Against preconceived ideas

Chocolate and weight :

     Chocolate is not more fattening than other food products. Its consumption must be integrated within a balanced diet. Eating a few pieces of chocolate will not make anyone gain weight, however consumption must remained limited. If cocoa in itself does not contain many calories, cocoa butter and added sugar do.

Chocolate and cholesterol :

     Chocolate can have an action on cholesterol rate in blood. Cocoa does not contain cholesterol in itself; but it reduces the total cholesterol rate and increases good cholesterol that protects the arteries.

Chocolate and skin :

     Chocolate does not cause pimples.

Chocolate and teeth :

     Chocolate does not provoke cavities. Quite on the contrary, on condition it is not too sweet. The tannins, fluorine and phosphates it contains protect the teeth.

How to eat chocolate ?

     - Chocolate must be eaten in small pieces.

     - Chocolate must be eaten at a temperature close to 70 ° F ( do not refrigerate chocolate )

     - Because of the thinness of the outer layer, chocolate should not be crunched but should melt in the mouth.

How to recognize a good chocolate ?

     - A good chocolate should be mahogany brown, slightly glossy.

     - A very good chocolate should not be either dark or leaden.

     - A chocolate should not be sour, bitter, or astringent.

     - The flavor of chocolate should not overpower the taste of cocoa, which requires the search for a real balance in its composition.

     - A good chocolate should have a long-lasting taste.

     - A good chocolate must be extremely fresh.

CROISSAN'TIME

 has chosen for you good chocolates that follow these criteria.

     We produce our own chocolate from the best cocoas (Cacao Barry, Callebaut and Valrhona).

     After tasting them, we have also decided to sell in our shop such famous chocolate brands as Valrhona, Lindt, and Perugina.

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