I was just reading the other day that chocolate companies have learned to make dark chocolate that keeps up to 95% of its flavoniods. I don't know if Dove is one of those or not, or if they have adopted or will adopt the process.
Listing percentages of cacao on the labels of chocolate is primarily done by the couture chocolate houses, like Lindt, who has a range of dark chocolates from which to choose. Dove has three types of chocolate ranging from Milk to Dark. If they produced a few different dark chocolates they would probably be more compelled to list the percentages so that consumers could tell the difference. In the end, it probably doesn't give them any advantage to say their Dark is X% if there isn't anything in their line to which it can be compared.
man, now i have a strong taste for chocolate chip cookies. Our vending machine has Mrs. Fields cookies, but they mix it up. It's lame. They should have just chocolate chip cookies. Who wants a peanut butter cookie over a chocolate chip cookie? I'll you who. A fool.
You guys and your flavonois. That word totally sounds made up. Flavonois. What about the Tasteyroos?
This just in. Dove Dark Chocolate has 99.5% tasteyroos!
At first I thought the picture was one that I took that I sent to you via text message, but now I see the bowl is a different shape.
Dove does have some dark bars with cacao percentages on the label-mostly bigger bars that you can find in a grocery store
look up cocoapro.com for more on this subject. part of the dove-flavonols nexus (listed on the dove package)
they don't say anything about cholesterol however, just circulatory benefits (apart from affects on cholesterol)
Dove regular dark has just enough tastyroos for me, was just having some-
look up "lead in chocolate" if you want to read something about choco that you don't want to know-probably not a good way to lower your cholesterol-eating chocolate, that is
I am posting this even though this conversation is like a year old-- just incase someone else comes across it. I find I really like the endangered species chocolate that is sold in most supermarkets healthier food sections. It has 70% cocoa. Also I heard from a leading health advocate that 70% or better is what you want to look for-- to get health benefits. thank you to Veevee for the website. Just a bit of information, my uncle owned a chcolate factory that likely never came near the 70% mark and he eats alot of chocolate. at 85 + or - a couple of years he is very sharp and witty, but he is a diabetic. I can definetly see that you just can't eat any old chocolate.
It’s still hard to think of chocolate as a health food. Part of the allure is the guilty pleasure of eating it.