Epic source
Energy
536 kcal · 27% DV target
A complex confectionery created through the fermentation, roasting, and grinding of cacao seeds, chocolate's unique texture is defined by a suspension of solids within a cocoa butter matrix that melts at human body temperature.
Regular consumption of cocoa flavanols (plant compounds) is consistently linked to improved blood vessel elasticity and lower blood pressure by increasing nitric oxide bio-availability.
The fermentation process used in production creates bioactive compounds that may influence the gut microbiome, though the high sugar content in many commercial varieties can offset these prebiotic-like effects.
Chocolate contains small amounts of theobromine (a mild stimulant), which has a longer-lasting but gentler effect on the central nervous system compared to caffeine.
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
536 kcal · 27% DV target
30.7 g · 39% DV target
59.4 g · 22% DV target
55.9 g · 112% DV target
18.6 g · 93% DV target
Not a benefit — best kept low
0.05 g · 5% DV target
Not a benefit — best kept low
No diet tags available.
Seasonality has not been estimated for this ingredient yet.
Ideal temperature is 15-18°C to prevent fat bloom.
Prevents the chocolate from absorbing odors from other foods.
Cacao production is a significant driver of tropical deforestation and has high water requirements per kilogram.
The unique 'snap' of high-quality chocolate is achieved through tempering, a precise heating and cooling process that forces cocoa butter into a specific crystalline structure known as Form V.