Pamper yourself with chocolate, who hasn't done it once in their life? Chocolate is often used as a comfort food for its immediate effect on mood and feelings of well-being due to its psychological and physical effects. It is not just a question of pleasure but has precise chemical reasons although, obviously, care must be taken to consume it in a balanced and conscious way to avoid negative effects on long-term health.
In fact, the consumption of chocolate can stimulate the release of endorphins, which are neurotransmitters associated with the sensation of pleasure and reduction of pain. That sweet taste sensation contains tryptophan, an amino acid that the body uses to produce serotonin, a neurotransmitter that helps regulate mood and can reduce anxiety and depression. Some studies have suggested that moderate consumption of dark chocolate can reduce levels of the stress hormone cortisol. It should also not be overlooked that chocolate contains small quantities of caffeine and theobromine, stimulants that can improve alertness and concentration, which are very useful when you feel down.
Of course, nutritional principles must also be respected when consuming chocolate. First of all, prefer dark chocolate with at least 70% cocoa, which contains less sugar and more antioxidants than milk chocolate. A portion of approximately 20-30 grams per day is therefore sufficient to obtain the benefits without exceeding the calories, being careful to avoid chocolate-based products that contain added sugars or unhealthy fillers. It is therefore important to read labels and choose products with simple and natural ingredients.
It may also be useful to combine chocolate with healthy foods such as dried fruit, nuts, yogurt or fresh fruit as it can balance the calorie intake and increase the nutritional value of the snack.
Traditionally, the consumption of chocolate is associated with the winter season, with the pleasure of a hot cup of chocolate to warm the cold body, with a substantial chocolate cake on holidays, with the filled chocolates that we bring to pleasantly conclude an invitation to lunch.
But even in summer we can indulge in the pleasure of sweet chocolate notes in a healthy way. Obviously it depends on the type of chocolate and the quantities consumed. Here are some points to consider: as a type of chocolate, dark chocolate is absolutely recommended, rich in antioxidants, in particular flavonoids, which can have benefits for cardiovascular health and in fact some studies suggest that moderate consumption of dark chocolate can improve blood circulation and reduce the risk of heart disease. Dark chocolate with a high cocoa content (70% or more) is generally considered healthier than milk or white chocolate. The others are less advisable, the milk one which contains more sugars and fats, and the white one which does not contain solid cocoa and generally has fewer health benefits than dark chocolate.
As with all foods, moderation is key. Excessive chocolate consumption, regardless of season, can lead to excess calories and sugar, contributing to weight problems and other health conditions. In conclusion, eating chocolate in the summer can be healthy if you choose the right type (preferably dark) and consume it in moderation.
Having said this, let's therefore calmly indulge in the pleasure of "Tropical Fun", a summer dessert from Azotea, a restaurant-cocktail bar in via Maria Vittoria in Turin, in which the bitter taste of dark chocolate is balanced by the acidity and pleasant freshness of mango, passion fruit and berries. A dessert that will give an original and exotic touch to the end of a summer lunch that will allow you to amaze your guests and which, thanks to its components, is a condensation of positive nutritional properties.
The originality of the restaurant is described as follows in the Michelin Guide: "In the central area and with a small terrace, inside it reveals antique, greenish walls, decorated with climbing plants that give a sensation of South American vegetation. Nikkei cuisine focuses on Peru, the chef's homeland. You can then choose jar-cooked croaker tacos or indulge in a tasty yet atypical appetizer, raw squid served with agretti and peas: lots of freshness and flavor thanks to the soy sauce, umeboshi and yuyo seaweed. Characteristic of the restaurant's proposal is sip pairing, the combination with small sips (sips) of cocktails based on Nikkei ingredients. The Americano with yuzu is excellent, slightly sour”.
“For Divertimento Tropicale” – says the co-owner and pastry chef of the shop Noemi Dell'Agnello – “I was inspired by distant and warm climates, in which the exotic fruit that I chose to include in this dessert grows: mango and passion fruit ”. Together with these two plant varieties, one of the classic combinations with chocolate cannot be missing, which is the protagonist of the dessert: berries. “Here I use them for an extract which, in combination with that of mango and passion fruit, allows me to create a camouflage effect when finishing the dish”. To complete the brightly colored dessert, there is the aforementioned chocolate - dark in the roots and white in the mango and passion fruit namelaka - a raspberry sorbet and a vanilla flavored cream.
With a few simple precautions, the dessert can also be served in the lactose-free version. In this case, the namelaka is replaced by a cream made by blending a ripe avocado, a spoonful of bitter cocoa and 200 g of 50/50 syrup of muscovado sugar and water. The cream should then be chilled for at least half an hour and brought to room temperature 5 minutes before serving. For the dessert to be completely lactose-free, the vanilla flavored cream must be made with lactose-free cream.
The recipe for Tropical Fun
Ingredients for people 4
Extraction of mango and passion fruit and berries
• 250 g mango
• 250 g passion fruit
• 250 g berries
• 18 g ascorbic acid
Blend mango and passion fruit in a food processor with 12 g ascorbic acid. Filter twice with a chinois. Repeat the same process with the berries and the remaining ascorbic acid
Namelaka ring with mango and passion fruit
• 250 g white chocolate tablets/chopped
• 250 g whole milk
• 10 g glucose
• 5 g isinglass
• 400 g fresh cream
Heat the milk with the glucose. At 60°C add the isinglass previously soaked in cold water. Filter. Gradually add the white chocolate. Emulsify with a blender. Gradually add the cream and 100 g of previously obtained mango and passion fruit puree. Refrigerate for 12 hours. Assemble the namelaka. Place it in a ring mold. Put in the blast chiller for half an hour.
Dark chocolate roots
• 100 g 70% Madagascar chocolate
Melt the chocolate in the microwave or in a bain-marie. Place it inside a piping bag with a small tip. Prepare two boules, one with water and ice and the other only with ice, and place the first inside the second. Drop the dark chocolate into the bowl with water and ice, forming roots. When they have thickened, dry and store in negative.
Raspberry sorbet
250 g raspberries
150 g water
110 g sugar
Blend all the ingredients. Whisk them for 40 minutes. Place the sorbet in the freezer for at least 3 hours.
Vanilla flavored cream
100 g cream
1 vanilla bean
20 g sugar
½ sheet of isinglass (2 g)
Soak the isinglass in cold water. Bring the cream to 60°C with the vanilla pod infusing. Add the isinglass and sugar. Filter. Leave to thicken in the fridge.
Finishing
100 g mango
20 blueberries
watercress to taste
Place the mango and passion fruit namelaka ring in the center of the plate. Use the two extractions of passion fruit and mango and berries to create a camouflage effect, together with the vanilla flavored cream. On one side of the cake, place the mango previously cut into cubes and the fresh blueberries. Form a quenelle of sorbet. Place on fresh fruit. Decorate with dark chocolate roots and watercress.
