The scientific name for "whitening" the surface of dark chocolate is "cocoa butter precipitation".

"Cocoa butter precipitation" is caused by improper storage and temperature change of chocolate. This phenomenon has a certain impact on the appearance and taste of chocolate, making its surface dull and dull, but it does not affect food safety and can still be eaten with confidence.

Cocoa butter is an important component of high-quality chocolate, which makes chocolate have rich and mellow taste and deep and attractive luster. High quality chocolate contains a lot of natural cocoa butter.

Generally speaking, dark chocolate has six functions.

1, to prevent colds

Dark chocolate contains a lot of theobromine, which has the functions of dilating coronary artery, diuresis, exciting myocardium, enhancing bone function and relaxing tracheal smooth muscle. In addition, this substance can effectively relieve cough symptoms, and its curative effect is better than that of ordinary cold medicine.

Step 2 lower blood pressure

Dark chocolate contains an antioxidant called brass-like, which can promote blood circulation and prevent blood coagulation.

3. Prevent hypoglycemia

Dark chocolate belongs to low glycemic index food. It will be decomposed into glucose after entering the human body, and then slowly released in the human body, so that the blood sugar will drop to the fasting level after 2~3 hours. Italian researchers have studied this and found that if healthy people eat100g of dark chocolate every day, their sensitivity to insulin will increase after eating15g.

In addition, dark chocolate also contains minerals beneficial to human body, such as calcium, phosphorus, magnesium, iron and copper. Therefore, eating a piece of dark chocolate when people are hungry is more effective than eating biscuits and cakes.