CHOCOLATES FOR ALL! By Sharon McKniff

CHOCOLATE WORKS FOR YOUR HEALTH

               Professional  chocolatier Dianne Trinque recently addressed the  Rotary Club of Saddlebrooke luncheon meeting, and it was a sweet treat for all.  Dianne is the owner of Sabino Artisan Chocolates located at 10110 North Oracle Road (near The Loop restaurant north of El Conquistador), and she shared sample treats after a very educational and enthusiastic presentation.

               Rotarians watched a short video presentation and found that the process of making chocolate is extremely involved and time-consuming.  “Yes, chocolate really does grow on trees,” said Dianne, with a big smile.  South Africa cultivates most of the world’s cacao trees on small farms, and then sells the cacao to processing plants.  Many of the processing plants are literally “bean to bar” and process chocolate from the cacao bean to the finished chocolate bar.

               Dianne studied inorganic chemistry and shared that cooking and chemistry are similar disciplines.  Her science background is perfect, as the attention to careful measurements required for chocolate is nothing new to her.  Just like good wines and coffees, “chocolate can vary a lot.”  Dianne’s shop does not make chocolate from scratch.  Dianne purchases chocolate “buttons” and then creates chocolate masterpieces that defy your taste buds.  The process is called “tempering chocolate” and is very precise.  If the process is interrupted, the chocolate turns to sludge.  

Her shop presents a variety of chocolates which resembles a jewelry store full of gems of many colors and flavors.  Rotarians sampled white chocolate, milk chocolate, and three types of dark chocolate (55%, 58% and 74% amount of cacao mass).  Dianne said that most Americans prefer milk chocolate, and that the Swiss were the first people to add cream to the cacao mass to create the delectable milk chocolate we enjoy today.  The dark chocolates contain higher percentages of cacao mass; a higher percentage indicates less sugar.  Although a “sugar free” dark chocolate does not truly exist, the 85% dark chocolate contains relatively little sugar. 

               But chocolate has added benefits!  Dark chocolate has been used in medical studies that prove that dark chocolate can reduce TIA’s (mini strokes) by up to 60%, which is better than many drugs without the side effects.  The combination of red wine and dark chocolate is even better for preventing TIA’s and reducing blood pressure to help prevent cardio-vascular disease.  The levels of anti-oxidants in dark chocolate are similar to those found in blueberries.  I think many Rotarians decided to commit to this healthy diet!

               The Saddlebrooke Rotarians were grateful for Dianne’s knowledgeable and fun presentation.  And this author is certain that many will venture south on Oracle Road for a sweet trip to her shop.  After all, they will be pursuing the health benefits as well; and that’s just what the doctor ordered!