Sam Wood: These are the best and worst types of chocolate to eat this Easter

Anyone who knows me knows that this article definitely applies to me!

Are you addicted to chocolate? Anyone who knows me knows that this article definitely applies to me.

There’s no denying I have a sweet tooth and though I’m pretty good at keeping it in check and maintaining a healthy balance, it turns out there’s actually scientific reasons behind why some of us struggle to skip our daily chocolate fix.

Cocoa, which is the main ingredient used in chocolate (not so much milk chocolate but more so in dark) is actually one of the most nutritious foods you can find.

It’s high in micronutrients such as magnesium, copper and iron and is also a great source of antioxidants.

One of the reasons why we might feel as if we are “addicted” to chocolate is that cocoa also has mood-boosting effects.

I asked our amazing 28 nutritionist, Steph Wearne, why this is and she said it is because it contains anandamide, which is a neurotransmitter in our brain that is associated with enhancing feelings like joy, bliss and happiness.

To top it off, it also contains phenylethylamine which stimulates our happy hormones (serotonin and dopamine).

Before you go wild at the supermarket and load up on the sweets stuff, the nutritional benefits are in relation to cocoa – and most milk chocolates only have around 25 per cent cocoa, if that.

The darker chocolates (think 85 to 90 per cent) are the ones to go for if the nutrition benefits are what you’re after.

If you’re desperate to eat half a block of milk chocolate a day, it’s safe to say your cravings are likely to be for the sugar as opposed to the cocoa.

If your craving is for the 85 per cent dark chocolate, you are far more likely to be after the feel-good effects that come from cocoa, not the sugar.

If you know you’ll struggle to kick your milk chocolate habit, start by making small swaps.

Gradually reduce your intake of milk chocolate by substituting it for dark chocolate, working your way to only needing only two pieces of 85 per cent-plus dark chocolate.

If you’re relatively new to dark chocolate, you will probably find it quite bitter.

Start with a lower percentage and work your way up.

Your taste buds will adapt, I promise!

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