Project «Which is healthier: white or dark chocolate?»

Municipal budgetary educational institution

Kislovskaya secondary school

Topic: «Which is healthier: white or dark chocolate?»

(within the regional contest of project «Young explorers – 2023»)

Made by pupil of 10th form

Alekceeva Ann

Supervisor: Mazina Tatyana Sergeevna

Kislovka, 2023г.

Content

Introduction.…………………………………………………………….……3

1. Theoretical part

1. Types of chocolate………………………………..……..….4
2. Main ingredients in chocolate….…………….………..5

2. Practical part

1. Comparison of dark and white chocolate and conclusion ………………………………………..……………..……6
2. Making dark and white chocolate at home……...7

Conclusion…………………………………………………………………….9

list of used literature………………………………………………..……9

Application….……………………………………………………………….10

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Introduction

Chocolate is one of the most popular and beloved treats of all mankind. It appealed to everyone, from the smallest to the elderly.

As the facts prove, it is not only tasty and fragrant, but also has irreplaceable benefits for the body.

But the question arises, what kind of chocolate to choose. There are a huge number of options for this delicacy, but I decided to stop at two - it's dark and white. So which of these types of chocolate is healthier? Let's take a closer look.

The purpose of the project: to find out which chocolate is healthier: white or dark

Tasks:

• Find out which substances in chocolate are useful and which are harmful;

• Study the composition of two chocolates;

• Make a conclusion about the benefits of white and dark chocolate.

• Make chocolate at home

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1.1. Types of chocolate

The confectionery industry offers a number of different types of sweets, which differ in composition, manufacturing method, appearance and taste properties. Main varieties:

1.  Bitter. The basis of the dessert is only cocoa products and sugar. Depending on the amount of sugar, the taste of the product varies from sweetish to very bitter.
2. Dark. This chocolate is sweeter than bitter chocolate and contains cocoa products in a lower concentration. This dessert has a milder taste and melts faster in the mouth.
3. Milk. The taste of the tiles is sweet and soft, the slices melt in the hands. Milk chocolate is the most popular cocoa confectionery product.
4. White. This product is devoid of the usual chocolate taste, has a creamy-milk flavor.
5. Diabetic. These confections are intended for those who control their blood glucose levels or follow a strict diet. Instead of sugar, the product formula includes natural or synthetic sweeteners. Usually dark or bitter diabetic chocolate is produced.

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1.2. Main ingredients in chocolate

Cocoa is the main element of any chocolate. The taste, plasticity and, most importantly, the usefulness of chocolate will depend on the amount of this product. Cocoa has been repeatedly studied by scientists, and its benefits have been scientifically proven. It contains antioxidants; it helps lower blood pressure, reduces the risk of heart and vascular disease, is good for the brain, and even has an antibacterial effect. In addition, cocoa improves the emotional state. This is possible due to the content of tryptophan. This is an amino acid that is necessary for the production of serotonin - the "hormone of joy."

Sugar is another element that is in any chocolate bar, except for diabetic ones. But unlike cocoa, this ingredient is not healthy, and the more sugar in chocolate, the worse.

You can also notice other ingredients in chocolate, for example, milk powder, emulsifiers and flavorings, but they do not have a strong effect on the benefits or harms of chocolate, so I did not take them into account when comparing.

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2.1. Comparison of dark and white chocolate

Now let's compare the content of cocoa and sugar in dark and white chocolate, and also find out these indicators in the most popular chocolate - in milk.

Dark chocolate contains 25% cocoa butter and 30% cocoa solids. Such chocolate contains about 40 grams of sugar per 100 grams of chocolate.

The white tile contains only 20% cocoa, represented by cocoa butter. This chocolate contains 51 grams of sugar per 100 grams of product.

Milk chocolate contains at least 25-35% cocoa. It also includes 48 grams of sugar per 100 grams of chocolate.

Conclusion: judging by the data presented, dark chocolate is the most useful, and white is the most harmful.

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2.2. Making dark and white chocolate at home

As we know, home-cooked foods are usually healthier than store-bought ones. This is due to the fact that when we cook on our own, we know exactly what ingredients we put in the product, and we can also regulate their amount. So I decided to make white and dark chocolate at home.

Having searched the Internet for a recipe, I prepared everything necessary for making white chocolate, but it is worth noting that due to the current situation, cocoa butter was no longer sold in our stores and the recipe did without it:

• 5 tablespoons of milk
• 1.5 tablespoons of sugar
• 50 grams of butter
• 150 grams of powdered milk
•  teaspoon of vanillin

To begin with, in a water bath, I melted the butter and gradually added sugar, vanillin and milk powder to it. Pour milk into the resulting mixture and mix everything until smooth. Then I took it off the heat, spread it evenly on a plate and put it in the fridge overnight. In the morning, pulling out the resulting chocolate, I tried it, and, in terms of taste, it was only slightly worse than the store.

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Immediately after the white chocolate was put in the refrigerator, I found a recipe for dark chocolate at home:

• 50 ml Milk
• 43 grams of butter
• 37 grams of cocoa powder
• 25 grams of sugar
• 5 grams of flour

First, I melted the butter again in a small saucepan. While the butter was melting, I mixed all the dry ingredients in a separate bowl. Then, through a sieve, she poured them into the butter removed from the fire and added milk. Returning this mixture to the fire, I stirred it until smooth. At first, the chocolate was very liquid, but after a while it thickened. After waiting for the mixture to boil, I lowered the heat to a minimum and waited another 5 minutes, stirring it constantly. After that, as well as white chocolate, I smeared dark chocolate on a plate and put it in the refrigerator overnight. In the morning I tried this chocolate, and it tasted even tastier than store-bought.

Thus, I concluded that chocolate can be prepared at home, it will taste about the same as store-bought, but, unlike the latter, homemade chocolate will certainly not contain impurities that are hazardous to health, and the amount of sugar can be adjusted on one's own.

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Conclusion

It's safe to say that dark chocolate is healthier than white chocolate. But, it is worth noting that white chocolate wins in terms of taste, this is due to the fact that it contains more sugar, and there is also milk powder, which is not in dark chocolate. In addition, both of these types can be made at home, which will only improve the quality of chocolate.

information sources

https://sladko.club/skolko-kakao-dolzhno-byt-v-shokolade.html

https://zen.yandex.ru/media/id/5c7a9c231cf2ee00b485df91/kakoi-shokolad-luchshe--gorkii-ili-belyi-5cd34a75c5fa2a00b42667a6

https://sladko.club/chocolate

https://naturevkus.ru/blog/polza-i-vred-kakao/

https://zen.yandex.ru/media/kulinar33/recept-belogo-shokolada-bez-kakao-masla-5bdc474544fea400aaec16a7

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Application

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