In recent years, with attention on the polyphenols and minerals found in cacao, opportunities to see high-cacao chocolate have increased.

On the other hand, the most popular chocolate in Japan is still milk chocolate.

With its gentle sweetness and ease of eating, for many people, "chocolate means milk chocolate."

So, what are the health characteristics of milk chocolate?

 

 

 

What is milk chocolate?

Milk chocolate generally refers to chocolate containing 14% or more milk solids.

It was invented in 1875 by Daniel Peter of Switzerland, who developed a method of adding powdered milk.

Currently, mass-produced milk chocolate easily available in supermarkets typically contains around 25-30% cacao.

What exactly is contained in the remaining 70%?

 

 

 

Main composition of milk chocolate

Example: Milk chocolate from Japan's three major manufacturers

The ingredient labels on product packaging state the following:

Company A: Sugar, cacao mass, whole milk powder, cocoa butter / lecithin, flavor, (contains some dairy ingredients and soy)

Company B: Sugar, whole milk powder, cacao mass, cocoa butter, vegetable oil / emulsifier (derived from soy), flavor

Company C: Sugar, cacao mass, vegetable oil, whole milk powder, cocoa butter, whey powder, butter oil / emulsifier (derived from soy), flavor

 

Since ingredients are listed by weight, the main ingredient in typical milk chocolate is sugar.

While cacao is rich in many healthy components such as polyphenols, minerals, and dietary fiber, typical milk chocolate, which is mostly made of sugar, has a low cacao content.

 

 

Health characteristics of milk chocolate

From a health perspective, milk chocolate has the following characteristics:

 

1. Excellent for energy replenishment

It is suitable for quick energy replenishment because it contains abundant carbohydrates.

In particular, commercially available chocolates use white sugar, so they can rapidly raise blood sugar levels.

In fact, it is widely used as a snack during exercise.

 

 

2. Relaxing effect

The feeling of "relief" when eating chocolate involves both cacao components and sweetness.

Theobromine and small amounts of caffeine in cacao are thought to contribute to vasodilation and mild alertness, supporting mood elevation.

On the other hand, sweet stimuli are known to activate the brain's reward system, bringing feelings of security and happiness.

Since typical milk chocolate has a high sugar content, much of the feeling of relaxation is thought to be more due to psychological satisfaction from sweetness than to the physiological effects of cacao.

 

✔ Milk chocolate: Pleasure and happiness through psychological effects

✔ High-cacao: Pleasure and happiness through physiological effects

 

 

3. Nutrients such as calcium

Because it contains milk ingredients, you can get calcium and protein.

 

 

Since milk chocolate is designed to prioritize deliciousness and pleasure, the amount of cacao-derived polyphenols is lower compared to dark chocolate.

Also, the sugar content is high, so it is appropriate to consider it not as a food consumed for health benefits, but as a luxury item to be enjoyed.

 

 

 

What the difference in raw materials means

Commercial chocolates may contain:

・Vegetable oils
・Emulsifiers
・Flavorings

These are commonly used to stabilize quality, and there is no clear evidence that they are harmful to health at normal intake levels.

However, the proportion of cacao-derived ingredients becomes lower.

In other words, the health benefits of chocolate largely depend on the cacao content and the degree of processing.

 

 

 

Raw chocolate as an option

Raw chocolate is

・Low-temperature processed
・Non-alkalized

It is chocolate processed in a way that helps retain the components of cacao.

 

While conventional chocolate is a "sweet treat" that prioritizes deliciousness,

raw chocolate can be described as a "supplement-like treat" that aims to balance the natural flavor and nutritional properties of cacao.

 

 

Hareto Keto's Milk Raw Chocolate

"I want to eat healthily, but I also want to prioritize my emotional well-being."

For those who feel this way, we recommend the raw chocolates from the raw sweets brand "Hareto Keto."

 

1. No white sugar used

We use organic coconut sugar, an additive-free, unbleached natural sugar made from coconut flower nectar from the Philippines, boiled down using traditional methods.

Coconut sugar has a GI value of 35, making it a low-GI food that is less likely to raise blood sugar levels and less burdensome on the body.

It is rich in magnesium, potassium, and "inositol," also known as anti-fatty liver vitamin, and has a mild sweetness with a rich, savory flavor.

We use coconut sugar from CocoWell Co., Ltd., which supports fair trade and local employment and living in the Philippines to help solve poverty.

 

 

2. Milk chocolate made with plant-based ingredients

We use cashew nuts to create a creamy richness without dairy products.

Approximately 60% of the fats in cashew nuts are monounsaturated fatty acids such as oleic acid.

Monounsaturated fatty acids are less prone to oxidation and flavor degradation compared to polyunsaturated fatty acids, thus also contributing to maintaining a smooth texture in chocolate.

Furthermore, since they contain minerals such as magnesium and zinc, they are also known as ingredients that supplement nutritional balance.

Since no dairy products are used, it can be enjoyed by those with dairy allergies and vegans.

 

 

3. Milk chocolate with a rich cacao flavor

With 40-50% cacao, it contains a relatively high amount of cacao components compared to other milk chocolates.

Therefore, it contains more cacao-derived ingredients such as polyphenols and theobromine than commercially available milk chocolate, and is believed to provide a greater sense of relaxation and antioxidant effects.

 

4. The rich flavor of rare Arriba cacao

The cacao used is Arriba Nacional from Ecuador.

It is a rare variety, said to account for less than 2% of the world's distribution.

Among them, we use 100% cacao bearing the Camino Verde designation, given only to beans of the highest quality.

 

Arriba cacao is characterized by a floral, rich aroma and a mellow taste, and is a variety that is less likely to have unpleasant elements such as bitterness, astringency, or harshness.

Therefore, even with a high cacao content, it does not become heavy, resulting in a smooth and harmonious taste.

Furthermore, because the flavor profile is distinct, the cacao flavor is less likely to be masked even with a milky blend, allowing you to enjoy a balance of cacao flavor and gentle sweetness.

 

Cacao grown to organic standards is processed locally and shipped directly to Japan.

It is traceable cacao, not relying on child labor or unfair labor practices.

We use ingredients that consider quality, taste, and ethics.

 

 

 

Summary

Milk chocolate is a familiar chocolate with attractive sweetness and ease of eating.

On the other hand, commercially available milk chocolate has a relatively low cacao content and a high sugar ratio, so it is not suitable if you prioritize health benefits.

By choosing chocolate not just as "something sweet," but by understanding the differences in ingredients and manufacturing methods, you can enrich your enjoyment.

 

Hareto Keto's raw chocolate is

・No white sugar

・Plant-based ingredients

・Rare, high-quality cacao

It is a chocolate that aims to balance deliciousness with consideration for your body.

 

With the same satisfying sweetness, it offers a new option to enjoy the original flavor of cacao and the quality of the ingredients, perfect as a daily treat or a gift for someone special.

Why not add "consideration for health" to your criteria for choosing chocolate, in addition to "deliciousness"?

 

 

You can see our raw chocolate lineup here.

▶︎ Raw Chocolate Gifts

▶︎ Everyday Raw Chocolate