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Increase cocoa percentage to decrease chocolate damage

If you can’t stop eating chocolate (today is the day after Easter), a trick that can help is to increase the cocoa percentage of the chocolate you are eating. Half the time the problem is the sugar rush, and by eating higher cocoa percentage chocolate, you may find yourself doing far less caloric damage. Rule […]

If you can’t stop eating chocolate (today is the day after Easter), a trick that can help is to increase the cocoa percentage of the chocolate you are eating. Half the time the problem is the sugar rush, and by eating higher cocoa percentage chocolate, you may find yourself doing far less caloric damage. Rule of thumb is that you should eat only dark chocolate (not milk chocolate), and your chocolate should contain at least 60% cocoa – or you are begging for trouble. Milk chocolate is usually 20-30% cocoa. Dove Bars dark chocolate are around 40% cocoa. If it doesn’t contain at least 60% cocoa, don’t put it in your mouth.

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