4 benefits to using belgian chocolate for baking

1.Very nutritious

First off, Belgian chocolate is a type of dark chocolate. Dark chocolate is known to have several benefits to the human body. The first is that dark chocolate is very nutritious. Since Belgian chocolate have a high cocoa content, it has numerous beneficial minerals and soluble fibers. They also have both saturated and unsaturated fats, which help in improving the overall well-being of the consumer. In addition to the nutritional benefits, baking with Belgian chocolate guarantees tasty treats, and who does not like satisfying their sweet tooth. It is imperative that you consume the chocolate and treats with chocolate infused with them seldom and in small quantities because of several health issues associated with high consumption of chocolate and its products. This is because dark chocolate contains high amounts of calories and high consumption could lead to weight complications. It also has caffeine and sugar which may not be suitable for some consumers.

2. Source of antioxidants

Many foods have different levels of antioxidant activity in the body. Their abilities are tested through their capacity for absorbance of oxygen radicals. Cocoa beans are one of the types of food that have high levels of antioxidant activity. This makes belgian chocolate a very good source of antioxidants for the body since it is loaded full of flavanols, polyphenols, and catechins, which are some of the organic compounds present in dark chocolate, and which function as antioxidants. In fact, in many tests, dark chocolate was found to have more powerful antioxidants than other types of fruits and foods.

3. Reduces the risk of heart disease

Consuming baked goods infused with Belgian chocolate has been observed to reduce the risk of heart diseases. Antioxidants in the chocolate have been observed to lower cholesterol levels helping protect blood vessels and preventing heart attacks and heart failure. Consumption of dark chocolate is also known to reduce insulin resistance, which is one of the leading causes of heart disease and diabetes. Reduction of cholesterol also means that arteries and capillaries are not clogged enabling better blood flow to the body and the brain. Flavanols present in Belgian chocolate also ensure that blood platelets clump slower than in people who haven’t consumed the chocolate. This keeps them at less risk of heart attacks since platelet clumping can result in a blood clot, which can block blood vessels leading to a heart attack.

4. Improves neurological and cognitive function

As stated earlier, dark chocolate is a rich source of flavanol which helps improve blood flow to the brain, and especially to the cerebral grey matter, helping reduce the onset of cerebral disorders like stroke and dementia. Belgian chocolate also helps improve cognitive ability, especially in the elderly. Those who take higher amounts of chocolate tend to have better performance across several cognitive functions compared to those who consume less or none at all. Besides improving blood flow to the brain, consumption of Belgian chocolate improves blood flow to the retina, which reduces neuroinflammation which causes diseases like Parkinson’s and Alzheimer’s. Consuming dark chocolate is therefore not only a preventive measure against neurological diseases, but it also helps improve overall vision for every consumer.