How to recognize good chocolate

Chocolate is a righteous health food. In fact, it’s one of the healthiest foods you could possibly eat:

  • for your heart
  • for your emotional state
  • for your metabolism
  • for insulin control for diabetics
  • for your blood pressure
  • And even for your skin health!

Good chocolate starts with good cocoa beans. And almost 90% of all the world’s chocolate is made from low quality bulk cocoa beans.

So the question is, who is buying and making chocolate from super fine cacao? Start your journey with bean to bar chocolate makers.

 Bean to bar means these chocolate makers are making chocolate from scratch. The makers start with raw cocoa beans (often supporting direct ethical trade as an added benefit), and refine it to make chocolate. Beans to bars doesn’t t mean it’s better quality or fair trade it just mean someone buy some beans, good or bad, and turn it into chocolate. We can consider than 100% chocolate are beans to bar.

Belgium or Swiss?

To be called Belgium chocolate a chocolate has to be produce in Belgium, same for Swiss, good or bad doesn’t matter.


The cocoa beans, which are the basis of chocolate, come from “countries around the equator”. It means “that we speak of terroir”, namely “a land, a climate and the work of men”. So “as with grapes, the beans do not have the same taste if they come from Côte d’Ivoire, Venezuela or from Indonesia “. At this level, it is the” perception of flavors “of each one that makes the difference.


The chocolate should be shiny. The color of the chocolate already gives indications on the origin of the beans used. A grand cru of dark chocolate must have a black-brown color. The more mahogany nuances, the finer the chocolate.


 Quality chocolate must be brittle and firm. Its texture should be perfectly smooth and you should feel the finesse of the grain. You can take the test by placing a square of chocolate in the

Taste a question of balance

The ideal temperature for tasting chocolate is between 18 and 20C, the best way to taste chocolate is to savor it in small pieces. The taste of chocolate should linger on the palate.  If the fat and the sugar “are flavor enhancers”, the important thing is to have “a balance”, which is important for the taste of the chocolate: “When you have swallowed the chocolate, if you don’t have any left that the taste of sugar, you have to worry.

A good chocolate is defined by the quality of the cacao used and not the cacao percentage.

Why chocolate is good for your microbiota!

Dark chocolate is pleasing to many, because it is very well known to be good for your health. Not only is chocolate rich in interesting molecules like polyphenols, flavonoids, magnesium and several vitamins, but it is also very good for our intestinal microbiota.


The intestinal microbiota

The microbiota is formed by bacteria, yeasts, fungi, live viruses in the gut. These microorganisms play an eminent role in the immune system of our body, digestive functions, metabolic. They are involved in the processes of aging and in the onset of many chronic diseases. Although there are still many questions to be clarified about the microbiota, one thing is certain, its diversity, its composition in good bacteria and its balance are very essential for good health.

Dark chocolate improves the growth of good bacteria 

Like fiber, chocolate is also a prebiotic. It is used as food by the good bacteria of the intestine, such as bifidobacteriums and lactic acid bacteria, because of its richness in polyphenols. When a person eats dark chocolate, these bacteria increase and modify the polyphenols of chocolate anti-inflammatory. These good bacteria multiply to reduce the rate of bad bacteria in the digestive tract causing gas, bloating … In 2011, a scientific study showed that daily consumption of a high-cocoa beverage favors populations of good bacteria (bifidobacteria and lactobacilli) and decreases Clostridia. These changes are associated with a significant reduction in markers of inflammation such as triglycerides.


An anti-inflammatory action

Another study that took place in 2014 also certified that cocoa powder was poorly absorbed by the intestine. When the cocoas are in the colon, the good bacteria feed on them and ferment the fibers while transforming the polyphenols into anti-inflammatory compounds. Consuming dark chocolate is then very good for the health of all, especially for people who suffer from irritable bowel syndrome. Dark chocolate favors bifidobacteria and lactobacilli while lowering Clostridias. In conclusion, to enjoy the benefits of cocoa, we must prefer a dark chocolate, concentrated in cocoa (minimum 70%).


trip to cocoa plantation in vietnam

I recently went to visit a cacao -plantation un sud Vietnam, we first traveled to HCM ex Saigon to go further south to Mekong delta, in Ben Tre area. This plantation is organise as  a cooperative, the profit made from the cacao is use to finance a school for disabled  individual, some of them are blinds or deaf.

by using this chocolate we contribute to a better environment .


removing the impurities, selecting the bean manually is a long process.

imgp5776cacao bean are stored in bags before after been dry .imgp5771imgp5759 the cacao bean after fermentation, the drying  process is essential to a good conservation, if too much humidity left, the beans will get spoiled. imgp5766

during the fermentation process, the beans are covered with banana leave, this operation is important, it s where the cacao will develop it s aroma.