In this brief guide, we will answer ‘how do you spell chocolate in Spanish?’ Also, we will look into a brief introduction of chocolate along with some health benefits and some other ways of saying chocolate in other languages.
How do you spell chocolate in Spanish?
In Spanish, chocolate is spelt the same as in English, ‘chocolate’ however, it is pronounced like ‘chak-liht’. Other ways to say chocolate in Spanish are; el chocolate, el bombón, de chocolate, la chocolatina (candy bar), chocolatada, achocolatado, achocolatar and chocolatera.
What is chocolate?
Chocolate is enjoyed all around the world. Western Europe and the United States are among the countries with the highest chocolate consumption with a maximum of 9 kg/y (1). Chocolate is a natural mood booster and is an easy snack to satisfy your sweet tooth. Chocolate is prepared from the beans of a tropical Theobroma cacao tree. Cacao tree is from the equatorial region from Central and South America, but it also thrives in Africa and Indonesia (10).
Its earliest use dates back to the Olmec civilization in Mesoamerica. Ever since, chocolate has become a popular food product that millions enjoy every day, thanks to its unique, rich and sweet taste. Already Aztec warriors supported the cocoa powder drink before the battle (10).
Consuming chocolate has been linked with conditions such as diabetes, coronary heart disease and hypertension. However, these are some studies that chocolate can help you lower your cholesterol levels and may prevent memory decline. Other than this chocolate, particularly dark chocolate is said to have high levels of antioxidants in it.
Chocolate does contain a good amount of calories; therefore, it is best to consume in moderation, especially if you want to lose or maintain your weight.
What are the health benefits of chocolate?
They are nutritious
Dark chocolate with high cocoa content is considered to be very nutritious. It is said to have a decent amount of soluble fiber along with many minerals.
A 100 grams of dark chocolate bar with 70 to 85 % cocoa contains; 11 grams of fiber, 67% of DV (daily value) of iron, 58% of DV of magnesium, 89% of DV of copper, 98% of DV of manganese and plenty of potassium, phosphorous, zinc and selenium (10).
Excellent source of antioxidants
Raw unprocessed cocoa beans, particularly dark chocolate, are said to have high amounts of biologically active compounds like polyphenols, flavanols and catechins, among others. These compounds are antioxidative in nature, meaning they get rid of free radicals from the body and protect the cells from some severe damage. They also have beneficial effects for health such as anti-ulcer, anti-carcinogenic, antithrombotic and anti-microbial effects (2). Chocolate polyphenols consist of catechins or flavan-3-ols (37%), proanthocyanidins (58%) and anthocyanins (4%). However, phenolic content of cocoa beans depends on botanical variety, genetic and agronomical factors such as postharvest handling, fermentation and drying conditions (2).
Improves blood flow and lower blood pressure
It is proved by studies that cocoa and dark chocolate can improve blood flow and lower blood pressure but the effects are usually mild. Evidence-based benefits of cocoa and chocolate consumption for cardiovascular systems are well established and include endothelium-dependent vasodilation recently found to contribute to normal blood flow (8).
Raises HDL and protects LDL from being oxidized
In a controlled research group, cocoa powder was found to significantly decrease LDL (bad cholesterol) from being oxidized while increasing HDL (good cholesterol) and lowering total LDL for those who have high cholesterol.
Oxidized LDL is the cholesterol that has reacted with free radicals. This type of cholesterol is highly reactive and may induce damage to other healthy cells (9).
Improves brain functions
A study showed that chocolate intake was associated with a lower risk of cognitive decline, but the overall caffeine intake modified the association between chocolate consumption and cognitive impairment, and chocolate had a protective effect only among participants with the lowest levels of overall exposure to caffeine (3). Consuming high flavanol cocoa can significantly improve blood flow to the brain, based on research conducted on healthy volunteers. The methylxanthines present in chocolate, caffeine and theobromine are the components related to these benefits. These results suggest the potential of cocoa flavanols for treatment of vascular impairment, including dementia and strokes, and thus for maintaining cardiovascular health (5).
Milk chocolate and dark chocolate contain stimulating compounds, methylxanthine, like caffeine and theobromine, which is responsible for improved brain functioning. White chocolate doesn’t have the same effects (6).
How many types of chocolate are there?
Commercially, three common types of chocolate are available that are known as, white chocolate, milk chocolate and dark chocolate. Dark chocolate, Couverture chocolate, Milk chocolate, Family milk chocolate, Skimmed milk chocolate, White chocolate and others. In addition, it is allowed to substitute up to 5% of chocolate’s content by one of six alternatives to cocoa butter: illipe oil, palm oil, shea butter, kokum gurgi, or mango kernel oil (4).
What is the production process of chocolate?
Immediately after harvest, cacao beans undergo fermentation for flavor development. Cacao beans generally require 2-7 d of fermentation for flavor development (1). After fermentation, Cchocolate is made from the kernels are roastedof roasted at 100 – 150 °C for a maximum 120 min to develop further typical chocolate flavor. The final nib (broken beans) is ground to obtain “chocolate liquor” by releasing cocoa butter from the broken-down cell walls (2). The chocolate liquor further can be; a. hardened in molds to form bitter chocolate for baking, b. pressed to reduce the cocoa butter content and pulverized to form a cocoa powder, c. mixed with sugar, additional cocoa butter and vanilla to make dark chocolate or d. mixed with sugar, cocoa butter, condensed milk or dry milk solids to make milk chocolate.
White chocolate is known to be chocolate but in reality doesn’t have any chocolate liquor or any cocoa derivatives. White chocolate only contains cocoa butter along with some milk fats and vanilla which contributes to its rich texture and delicate flavor.
What is chocolate in other languages?
Following are some ways to say chocolate in some other languages;
|Vietnamese||sô cô la|
Other FAQs about Chocolate that you may be interested in.
In this brief guide, we answered ‘how do you spell chocolate in Spanish?’ Also, we have looked into a brief introduction of chocolate along with some health benefits and some other ways of saying chocolate in other languages.
Hopefully, you found this guide helpful and informative. In case of any queries or comments, please do let us know.
- Seem, Stephanie A., Yvonne V. Yuan, and Janet C. Tou. Chocolate and chocolate constituents influence bone health and osteoporosis risk. Nutrition, 2019, 65, 74-84.
- Gültekin-Özgüven, Mine, İjlal Berktaş, and Beraat Özçelik. Influence of processing conditions on procyanidin profiles and antioxidant capacity of chocolates: Optimization of dark chocolate manufacturing by response surface methodology. LWT-Food Sci Technol, 2016, 66, 252-259.
- Moreira, Afonso, et al. Chocolate consumption is associated with a lower risk of cognitive decline. J Alzheimer’s dis, 2016, 53, 85-93
- Directive 2000/36/EC of the European Parliament and of the Council of 23 June 2000 relating to cocoa and chocolate products intended for human consumption
- Francis, S. T., et al. The effect of flavanol-rich cocoa on the fMRI response to a cognitive task in healthy young people. J cardiovasc pharmacol, 2006, 47, S215-S220.
- Smit, Hendrik J., Elizabeth A. Gaffan, and Peter J. Rogers. Methylxanthines are the psycho-pharmacologically active constituents of chocolate. Psychopharmacol, 2004, 176, 412-419.
- Crozier, Stephen J., et al. Cacao seeds are a ” Super Fruit”: A comparative analysis of various fruit powders and products. Chem central j, 2011, 5, 1-6.
- Sokolov, Alexander N., et al. Chocolate and the brain: neurobiological impact of cocoa flavanols on cognition and behavior. Neurosci Biobehav Rev, 2013, 37, 2445-2453.
- Baba, Seigo, et al. Plasma LDL and HDL cholesterol and oxidized LDL concentrations are altered in normo-and hypercholesterolemic humans after intake of different levels of cocoa powder. The J nutr, 2007, 137, 1436-1441
- Całkosiński, Aleksander, et al. Impact of cocoa on the human health. J Educ Health Sport, 2019, 9, 145-154.