Speaker 1: Are you a chocolate lover and do you try and
Speaker 1: buy dark chocolate as a healthier option? We do you
Speaker 1: find yourself eating the entire block anyway? On today's product review,
Speaker 1: which we are thinking will be one of our most popular,
Speaker 1: we review some of the best dark chocolate varieties in
Speaker 1: supermarkets and discuss is there really a healthier type of chocolate? Hi,
Speaker 1: I'm Leanne Wood and I'm Suzy Burrow, and as two
Speaker 1: of us stas leading dietitians, we bring you the nutrition
Speaker 1: Couch product grooview, a weekly chat on new products and
Speaker 1: old favorites you can find at AUSSI supermarkets. So chocolate,
Speaker 1: let's be honest, Susie, who doesn't love chocolate? But do
Speaker 1: you love a dark chocolate? And are you're a fan? Oh?
Speaker 2: I can eat Unlike most people, Lean I can eat
Speaker 2: any chocolate. I am a chocolate lover, but my natural
Speaker 2: tendency is to go towards milk, and I do go
Speaker 2: through sort of phases of different types. At the moment,
Speaker 2: I'm obsessed with boost bars. I do wish that one
Speaker 2: that you don't have to buy the entire box of
Speaker 2: Favorites to get the mini boosts, which are obviously better
Speaker 2: for portion control. I'm waiting for them to bring out
Speaker 2: a mini boost pack so I can portion control. But
Speaker 2: I go through phases, you know, that might last for
Speaker 2: two or three months, and then I'll be onto something else.
Speaker 2: But yeah, I don't mind dark chocolate, but I don't
Speaker 2: routinely buy it. And it probably lends itself to a
Speaker 2: bit of a chat about the cognitive control of chocolate
Speaker 2: versus as you described as your soul foods. So I
Speaker 2: always say to clients, don't buy the dark chocolate and
Speaker 2: eat the whole block because you think it's better. Really
Speaker 2: think about what you enjoy the most. But you know,
Speaker 2: there is some evidence also to show that there's a
Speaker 2: programming effect. You know, over time you can program yourself
Speaker 2: to look for the more richer flavor. I know that
Speaker 2: you love dark chocolate. You've got one that is it mint?
Speaker 2: That the one that you love?
Speaker 1: Yeah, I love a min one. I love a good
Speaker 1: midone and assalted caramel. I love the link. The link
Speaker 1: squares the dark chocolate salted caramel. Yeah, David's pretty hard cool.
Speaker 1: I think you buzz a lint ninety seven ninety seven
Speaker 1: percent That for me is just a little bit too bitter.
Speaker 1: But he has problems with portion control, so he likes
Speaker 1: it because he really just the one squads enough for him.
Speaker 1: If we bought the milk chocolate, he'd eat the entire block,
Speaker 1: So for him that works really well for portion control.
Speaker 2: I have found as I get older, I can't have
Speaker 2: blocks of chocolate ever, Like everyone will to eat the
Speaker 2: whole block because it's so Moorish. So you're not alone
Speaker 2: if you're a whole block eater. It's about learning how
Speaker 2: to portion controller, which we will cover a little bit today.
Speaker 1: Yeah, and I find dark chocolate for me, it's just
Speaker 1: easier like it. It's more satisfying. Like with milk chocolate.
Speaker 1: I'll eat and eat and eat it and be like, yeah,
Speaker 1: that's okay, but I I don't love it, so I'm
Speaker 1: not fully satisfied. So for me, the dark chocolate is
Speaker 1: actually more satisfying. I think for whatever reason, I just
Speaker 1: don't think it's as I don't know. I just don't
Speaker 1: want to keep going back for more of it. So
Speaker 1: I'm excited about our review today and the first product.
Speaker 1: Due to popular demand, we've got another Audi product in here.
Speaker 1: So it's the Monsa Roth eighty five percent coco block
Speaker 1: of chocolate. So this is two ninety nine at Aldi
Speaker 1: and a serving size is twenty five grams, so they're
Speaker 1: actually portioned to these little like individually bars, So portion
Speaker 1: control wise they're pretty good, even though I would probably say, Susie,
Speaker 1: a portion is probably bigger than some other sort of
Speaker 1: pre portion like the mini little blocks of chocolate or
Speaker 1: little snack pack. So I think twenty five grams is
Speaker 1: a decent serving for a portion size, so that's pretty good.
Speaker 1: I'm thinking we should probably review per hundred grams though today,
Speaker 1: because each one is a different size.
Speaker 2: I do. I love these portion control packs, and it's
Speaker 2: actually reminder to me because I don't routinely shop at
Speaker 2: Audi one, I know how much people love this product,
Speaker 2: but also that it is one of the few that
Speaker 2: does come in portion controls like this is fantastic, and
Speaker 2: I agree, let's we'll review one hundred grams for comparison.
Speaker 2: But I think this kind of twenty gram twenty five
Speaker 2: gram service makes it so much easier when it comes
Speaker 2: to controlling ourselves around tempting food.
Speaker 1: And individually portioned as well. It's not just you know,
Speaker 1: put into little squares. It's sort of like you have
Speaker 1: to unwrap a whole new thing each time, which is good,
Speaker 1: and it's a good amount so you don't feel like
Speaker 1: you're deprived. It's a great amount. Yeah, yeah, so per
Speaker 1: one hundred grams. So we're comparing similar amounts through the
Speaker 1: three different chocolates we're reviewing. So energy wise, we've got
Speaker 1: two thy five hundred killo duels or just shy of
Speaker 1: six hundred calories. We've got eleven grams of protein, fifty
Speaker 1: grams of total fat, thirty of that being saturated fat.
Speaker 1: It's actually quite high saturated fat, nearly twenty grams of carbohydrates,
Speaker 1: nearly fourteen grams of sugar, so I guess quite low
Speaker 1: sugar in comparison to high fat. And then that probably
Speaker 1: makes sense when we look at the ingredient list, which
Speaker 1: we've got cocoa mass, cocoa butter, then sugar, then alkalis,
Speaker 1: reduced fat, cocoa powder which I've actually never heard of before,
Speaker 1: susi a multifier, and vanilla extract. And the allergen listed
Speaker 1: is soy, so it actually contains soy for anyone with
Speaker 1: our soy allergies at home. Made in Germany. Yeah, what
Speaker 1: do we think about this one? It's very high saturated fat.
Speaker 1: That's probably the first thing that stood out to me.
Speaker 1: So if you're somebody with kardiak issues or heart problems
Speaker 1: or in the family, this is probably something that I
Speaker 1: would be very mindful in terms of portion size wise,
Speaker 1: because for our cardiac population, probably not great to have
Speaker 1: something so high and saturated.
Speaker 2: But I think it's a reflection of the quality because
Speaker 2: of course a chocolate that's eighty five percent cocoa and
Speaker 2: well made will have a higher proportion of fat coming
Speaker 2: from the actual cocoa butter, which is why it tastes
Speaker 2: great now, just as a reference point, So per serve
Speaker 2: on that I know we're talking about one hundred gram
Speaker 2: but per serve at seven point seven grams are saturated fat.
Speaker 2: So for context, if we are trying to achieve what
Speaker 2: we call a one to one to one PMS or
Speaker 2: poly tomonoisaturated fat ratios, which is what is ideal to
Speaker 2: promote cellular health and reduce inflammation in the body for
Speaker 2: the average adult, who's say aiming between sixty to eighty
Speaker 2: grams of fat in total per day for weight control,
Speaker 2: and we're breaking that down to roughly fifteen to twenty
Speaker 2: maybe slightly higher grams of each polymonos and saturates for balance.
Speaker 2: So that is giving you about maybe up to a
Speaker 2: half of your entire recommended upper intake of saturated fat
Speaker 2: per day. So for me, if I was counting it,
Speaker 2: I would be like, well, you certainly want to be
Speaker 2: having reduced fat, dairy, low fat dairy. You certainly want
Speaker 2: to keep an eye how much cheese you're having, and
Speaker 2: you certainly want to be choosing extremely lean red meat
Speaker 2: and eating it sparingly. Because where we get saturated fat
Speaker 2: in the diet is from snack food, it is from
Speaker 2: cakes and pastries, it is dairy, and it is from meat.
Speaker 2: So it's just good to be aware that if you
Speaker 2: do have high cholesterol and you do need to be
Speaker 2: a little bit mindful about your saturated fat intake, this
Speaker 2: is giving you a good chunk at least a third
Speaker 2: of your upper daily intake in that portion. But you
Speaker 2: are right, it's relatively low in sugars. They and it's
Speaker 2: three point five grams for that twenty five gram serve
Speaker 2: and the calories at one point fifty. I you know,
Speaker 2: if at the end of the day with clients I
Speaker 2: sway to them, you've probably got one hundred maybe churn
Speaker 2: to calories spare if you want to have dessert or
Speaker 2: if you want to have a glass of wine. So
Speaker 2: this will sort of fit there quite nicely in portion control.
Speaker 2: So there's pros and colons like anything, but you're right,
Speaker 2: you know, for those people who have a history of
Speaker 2: issues with cholesterol and liver, you do have to be
Speaker 2: a little bit mindful. It sits in that category similar
Speaker 2: to meat and dairy, and you want to eliminate as
Speaker 2: much other processed food as you can.
Speaker 1: And I think that's a good point because I think
Speaker 1: a lot of people would add in something like a
Speaker 1: this is eighty five percent coco. This is a good
Speaker 1: quality type of dark chocolate. You know a lot of
Speaker 1: brands out there will say it's dark chocolate. When you
Speaker 1: look at the label it's like forty percent. You know
Speaker 1: it's sixty percent. So I think from the research it
Speaker 1: shows as Susie, it's over seventy is over seventy or
Speaker 1: eighty percent to really get the antioxidant benefits.
Speaker 2: I think they're pretty similar. I think basically the higher
Speaker 2: the better, the higher amount, the better the quality. So
Speaker 2: as part of a Mediterranean diet, a really well balanced
Speaker 2: diet that doesn't contain much other processed food at all.
Speaker 2: It's a great addition, but as we're going to talk
Speaker 2: in a future episode, people add this in and then
Speaker 2: their diet will still has the other rubbish in it,
Speaker 2: and that's where it's not healthy. So it's always about
Speaker 2: the context. So but it is certainly I know that
Speaker 2: people love this flavor lead and that's important. You know,
Speaker 2: it's no good if we come in here and say
Speaker 2: this is a great product if it tastes like rubbish.
Speaker 2: So the fact we know this is incredibly popular and
Speaker 2: then nutritionally really good quality at eighty five percent level
Speaker 2: is fantastic. So yeah, absolutely, I haven't been specifically recommending
Speaker 2: products like this, but I probably will think about this
Speaker 2: a little bit more now I know people like it,
Speaker 2: and it really does have that very high percentage of cocoa,
Speaker 2: which is where the nutrition comes from. Just going back
Speaker 2: to that alcalis reduce that cocoa powder. I suspect that's
Speaker 2: just to keep its shelf life stable. Yeah, okay, because
Speaker 2: it's important. They'll have quite a long life on it,
Speaker 2: and because it is fat, it can be unstable and
Speaker 2: you get that bloom on it. So I would suspect
Speaker 2: that's just a processing aid to keep it better in
Speaker 2: good quality when you buy it at the shop.
Speaker 1: Yeah, which I think is fine. Like I think people
Speaker 1: you know, looking for a really clean ingredient least, we
Speaker 1: don't want any you know, extra things in there that
Speaker 1: it needs to be there. But I think something like
Speaker 1: that to keep it shelf stable, as you mentioned, is
Speaker 1: absolutely fine. We wouldn't really be too concerned with that.
Speaker 1: But as you said, I really agree the context is important.
Speaker 1: So this is a better quality dark chocolate, but let's
Speaker 1: not sugarcoated. It's still a chocolate at the end of
Speaker 1: the day. And I think people when they look at
Speaker 1: something like that, they're like, oh, this doesn't counter or
Speaker 1: it doesn't matter because it's such a good quality, I'll
Speaker 1: just add it in. But as you said, if you're
Speaker 1: having two glasses of wine every night and you're having
Speaker 1: a pastry in the afternoon, and you're having meat three four,
Speaker 1: five times a week, you're probably not doing yourself a
Speaker 1: favor from a health perspective by adding something like this.
Speaker 1: You really need to look at the quality of your
Speaker 1: diet overall. But I quite like this. I really actually
Speaker 1: enjoy this brand from Aldi sus It's it's beautiful. It
Speaker 1: has a beautiful mouth feel when you eat it as well.
Speaker 1: I think that's from the high percentage of cocoa butter.
Speaker 1: It's very popular. So I glad we included this one
Speaker 1: to day because it is very affordable, it's great from
Speaker 1: a portion control perspective, and as you said, it tastes delicious.
Speaker 1: So the other big one we're going to review is
Speaker 1: a manufactured in France. This is our Lint brand, and
Speaker 1: again Lint, I think probably has to be one of
Speaker 1: the most popular chocolate brands of all time. I myself,
Speaker 1: I'm a massive Lint fan, and even though they're not
Speaker 1: individually portioned, when you break them off the squares, I
Speaker 1: feel like they're individually portioned. So the squares are about
Speaker 1: serving size is twenty grands in this one, so slightly
Speaker 1: lower than the Audi one at twenty five grams, and
Speaker 1: the Lint we've chosen this seventy percent cocoa one in here.
Speaker 1: As I said, Mahabi, it's the ninety five percent one,
Speaker 1: so as I say, he's pretty hardcore. Seventy to eighty
Speaker 1: percent is probably the most that I like. I think
Speaker 1: it gets too bitter after that, but it is a
Speaker 1: little bit more expensive. So this block retails for five
Speaker 1: dollars for one hundred grams, compared to the Audi one
Speaker 1: is two ninety nine for one hundred and twenty five grams.
Speaker 1: So I know it does come on sale a lot
Speaker 1: of coals and will, but this is one that is
Speaker 1: a little bit more costly than some of the other brands.
Speaker 1: So serving size is twenty grams. But again we'll go
Speaker 1: through the one hundred gram column. So, Suzi, do you
Speaker 1: want to run us through the per hundred gram amount
Speaker 1: on this one?
Speaker 2: Sure, So per hundred grams it is twenty three hundred
Speaker 2: and fifty kilo jewels, which is what is that about?
Speaker 2: Six almost six hundred calories nine point five grams are protein,
Speaker 2: forty one percent total fat, so certainly a high fat food.
Speaker 2: Twenty four gram saturated so that's about what is that
Speaker 2: eight grams less so not insignificant, sorry, yes, eight grams
Speaker 2: less than the AUDI product carbo hydrate thirty four grams,
Speaker 2: twenty nine grams of which is sugar. So basically what's
Speaker 2: happening in this formulation. It's got less saturated fat but
Speaker 2: more sugar, and that's the way food works. You know,
Speaker 2: if you've got something that's got less fat, it's often
Speaker 2: got more carbohydrate. They've got to make the food out
Speaker 2: of something. So the ingredient lis Land is really clean,
Speaker 2: like cocoa, mass, sugar, cocoa, butter, vanilla. So the Audi
Speaker 2: one is pretty clean too, but this is even more
Speaker 2: is even more clean. And all they've done, is we've said,
Speaker 2: is they've got a little because the cocoa percentage is
Speaker 2: less seventy percent versus eighty five percent. They've pulled some
Speaker 2: fat out and they've added extra sugar to give it
Speaker 2: at you know, the flavor that we love, which is sweeter.
Speaker 2: So this translates. I think you'll be more familiar than
Speaker 2: this an I am, because I'm not a link chocolate person.
Speaker 2: But a square I believe of lint. So a little
Speaker 2: square of cabridge is about five whereas a square of
Speaker 2: lintz ten gram, So twenty grams is two of the
Speaker 2: largest squares. Now, lean The problem I have with lint
Speaker 2: is that in terms of the Audi one, you take
Speaker 2: the row and that's the serve, whereas this like only
Speaker 2: two thirds of the rows to serve. Now, let's be honest,
Speaker 2: who's leaving an extra square, so most people are consuming
Speaker 2: thirty grams. That's at least that's my experience. It's also
Speaker 2: relatively expensive, like five dollars for that block, is it
Speaker 2: is one hundred grams, Like you are, you know, paying
Speaker 2: a premium price for this. Now, I know that chocolate's
Speaker 2: often half price in Woolies and Goals, but it's not
Speaker 2: an insignificant amount to be spending. Eye they're on a
Speaker 2: treat type food, I think overall in terms of the
Speaker 2: grocery budget. So in terms of that twenty grams for
Speaker 2: two squares, it's just over one hundred calories, which is
Speaker 2: quite a nice portion if you can control yourself. Eight
Speaker 2: point two grams are fat total and four point it saturated,
Speaker 2: so a little bit less, but it's not so much
Speaker 2: less you would say it's a much better product. It's
Speaker 2: still relatively high and saturated fat. It's still giving you
Speaker 2: a third, you know, a quarter of your recommended upper
Speaker 2: daily intake in that couple of squares. The sugars again,
Speaker 2: it's almost double, so five point eight gram so about
Speaker 2: just over a teaspoon of sugar in those two tiny squares.
Speaker 2: So you know, I kind of sit middle ground with it.
Speaker 2: Leanne like, I think it's quite a good product. I
Speaker 2: think if I was choosing between the Audi and the LIN,
Speaker 2: I'd probably say the Audi it because really, even though
Speaker 2: the saturated fat in the AUDI is higher, it's it's
Speaker 2: a good portion control. You're less like it over eat
Speaker 2: it because if we said, right, people are probably not
Speaker 2: going to have two squares of LIN, They're probably going
Speaker 2: to have three. Well, then the saturated fat's almost the
Speaker 2: same as the AUDI one, So I think it's mindful
Speaker 2: to be It's still a treat. Two squares is a serve,
Speaker 2: and if you're going to be buying this product, you
Speaker 2: really want to be able to control yourself and make
Speaker 2: sure you can only have two squares because in my experience,
Speaker 2: the squares strope break off that easily either so when
Speaker 2: you flip you break it, you get a little bit
Speaker 2: of the next one anyway, and of course then you
Speaker 2: eat it. So it's not overly helpful when it comes
Speaker 2: to portion control. And I would be encouraging Link to
Speaker 2: do more portion control packs myself, because you know, it
Speaker 2: really does sit in a snack category for a lot
Speaker 2: of people after dinner.
Speaker 1: I mean, I love the limp balls because again, like
Speaker 1: they're really easily portion controls, but they're expensive. I mean,
Speaker 1: I really love them because I tend to. I think
Speaker 1: people know that Link's one of my favorite brands. It's creamy,
Speaker 1: the mouth feels beautiful, and I think I get a
Speaker 1: lot of it if it's my birthaer, it's Christmas or
Speaker 1: something like that. Like I said to Mum, I don't want,
Speaker 1: you know, the normal chocolate. Give me some limp balls.
Speaker 1: They're beautiful than my favorite, but they're honestly, they're really expensive,
Speaker 1: and again, unless they're sort of half prize that calls
Speaker 1: on waves, I don't really touch them because they're not
Speaker 1: really budget friendly at all, although they are delicious, So
Speaker 1: I prefer the little balls versus sometimes they're squares because
Speaker 1: they are a little bit better portion control wise. But
Speaker 1: I agree. I think both of the products are excellent.
Speaker 1: They're both very good quality dark chocolates. But I just
Speaker 1: don't want people to lose sight of the fact that
Speaker 1: it is still at chocolate. It's not something we can
Speaker 1: just add will nearly into our diet and go all right,
Speaker 1: We'll have a couple of squares every single night, and
Speaker 1: that's fine and it doesn't count. But I don't think
Speaker 1: there's too much of a different serving size wise to say,
Speaker 1: if you were, say diabetic versus having high cholesterol, you
Speaker 1: would go one towards the other shore ones they're audi
Speaker 1: ones higher and saturated fat, and they're lit ones higher
Speaker 1: and sugar. But I don't really think it makes as
Speaker 1: long as you can stick to the recommended portion sizes.
Speaker 1: I don't really think it makes that much difference clinically
Speaker 1: or have that much of a clinical difference or effect
Speaker 1: to really be recommending one or the other. And I'm
Speaker 1: like USUZI I would probably lean towards the audi one
Speaker 1: just from a budgeting perspective, because I think it is
Speaker 1: a lot more cost affordable.
Speaker 2: I would agree, and it is reflective of the better
Speaker 2: quality ingredients and sort of global issues in terms of supply,
Speaker 2: So things like cocoa mass cocoa butter are very very expensive,
Speaker 2: and the same in the case of Caboy's chocolate, which
Speaker 2: is of course a milk based chocolate. Milk is really expensive,
Speaker 2: so that explains why the cost of these products are increasing.
Speaker 2: But I never would pay full price for chocolate, like
Speaker 2: I will only ever purchase it when it's half priced,
Speaker 2: So it's you know, as part of a budget issue.
Speaker 2: It's some fair enough. And the thing with limp balls
Speaker 2: is that that one limp ball is not in significant
Speaker 2: in calories either. So it's a rich food and a
Speaker 2: reminder of how little of these high fat foods we
Speaker 2: need to get the actual high fat amounts. You know,
Speaker 2: they're not products. You can have six limp balls, but
Speaker 2: I know what to bring up to Brisbane next time.
Speaker 1: I know you're a sneaky limp ball lover. Definitely that
Speaker 1: in the bottle of French rose. I'll be your best friend.
Speaker 1: But also a good point with limpballs. They're not the
Speaker 1: high We're not getting the benefits of the antioxidant content
Speaker 1: because the limp balls aren't eighty percent cocoa mass either,
Speaker 1: So I think that's probably a good point. Then. More
Speaker 1: like a milk chocolate based if anything, and it's something
Speaker 1: that you're going to eat because it's delicious, but it's
Speaker 1: very hard to sort of stop eating because although they
Speaker 1: are portioned size, you don't get that nice sort of
Speaker 1: bitterness effect that a good quality dark chocolate gives you,
Speaker 1: which really helps you to sort of stop over eating,
Speaker 1: or I feel anyway, So I think that's an important
Speaker 1: point it's really that you need to be, you know,
Speaker 1: upwards of seventy eighty percent coco to really get those
Speaker 1: high quality antioxidant benefits. So the last one we've chosen
Speaker 1: Susy today is our good old friend Cabri, but we've
Speaker 1: chosen the old Gold variety, and I think a lot
Speaker 1: of people just look at that and think Cabria. It's
Speaker 1: not actually that good quality. But I think some people
Speaker 1: would be surprised to know that this actually has eighty
Speaker 1: one percent dark chocolate in it. So we've gone towards
Speaker 1: the old Gold Roast alm and variety. So this is
Speaker 1: five dollars for a block, and I think the block
Speaker 1: is one hundred and eighty grams, so compared to the
Speaker 1: lint that was five dollars for a block, at one
Speaker 1: hundred grams, you're getting nearly double the product for the
Speaker 1: same price. So affordability wise, again, it's quite a lot
Speaker 1: more budget friendly. So a serving size is twenty five
Speaker 1: grams in the old Gold Roast Almond or four squares.
Speaker 1: So these squares are a lot smaller than the lint,
Speaker 1: than the Limp variety. Like I think they probably a
Speaker 1: third of the size or half the size they're quite small.
Speaker 1: The squares in the old gold, Oh.
Speaker 2: They're tiny. They're the typical cabria. But what I'm just
Speaker 2: checking the in is even though the traditional old gold
Speaker 2: is listed to seventy percent cocoa mass, it doesn't list
Speaker 2: on this product, which makes me think it's not the See,
Speaker 2: this is only forty five percent cocoa, so it's got
Speaker 2: a much lower percentage, which is why it's not claimed.
Speaker 2: So it's one that allows it to be cheaper, but
Speaker 2: you're not getting the antioxidant benefits that you would have
Speaker 2: something that's the seventy or even eighty five percent. So
Speaker 2: that's important to know because you can get a high
Speaker 2: percentage cocoa goal, but it's not part of this rostum.
Speaker 2: And this is only forty five percent.
Speaker 1: Yeah, I see that now, So it says dark chocolate
Speaker 1: eighty one percent. But that's sort of it's very misleading,
Speaker 1: isn't it From a marketing perspective. The cocoa mass in
Speaker 1: there is actually only forty five percent, So we wouldn't
Speaker 1: call this very high, would we know.
Speaker 2: That's why this sugar is first. Yeah. Interesting, Yeah, so
Speaker 2: there's a little tweak there, and that's the difference in chocolates.
Speaker 2: That's why it's a bit cheaper. Obviously you're getting some
Speaker 2: benefits of some numb, but.
Speaker 1: It doesn't taste anywhere near as bitter.
Speaker 2: Yeah, And their first ingredients sugar, So that's just sort
Speaker 2: of an indication of the different formulations and the quality.
Speaker 1: Yeah. Interesting. So if we look at the ingredient list,
Speaker 1: we've got sugar first, and then cocoa mass, then almonds
Speaker 1: and cocoa butter fourth, with milk solids and mulsifiers, and
Speaker 1: it just says flavor last. I'm not quite sure what
Speaker 1: the flavor is there. So I think that's probably the
Speaker 1: biggest difference between the three ones we've review today. This
Speaker 1: one has sugar first and cocoa butter four. So I
Speaker 1: think the quality of this overall, if we're just comparing
Speaker 1: dark chocolates, is just not as good quality. As you said.
Speaker 1: We're not getting those antioxidant benefits. So when we look
Speaker 1: at the nutrition label per hundred grams, we've got just
Speaker 1: over two thousand kilodeels, we've got nine grams of nine
Speaker 1: grams of protein, and they four grams total fat and
Speaker 1: sixteen grams of saturated fat, so lower saturated fat percentage,
Speaker 1: which would make sense because cocoa butter is a little
Speaker 1: bit further down the list of ingredients. Then we've got
Speaker 1: forty seven grams of carbohydrates and forty three grams of sugar,
Speaker 1: So the sugar content in this one is a lot higher,
Speaker 1: and that makes sense because sugar's our top ingredient. And
Speaker 1: then we've got thirty listed of seven milligrams, which is
Speaker 1: basically nothing. So when we look at the serving size
Speaker 1: for twenty five grams, so four little squares gives us
Speaker 1: five hundred and sixty eight kilodials, two grams of protein,
Speaker 1: eight point six grams of total fat, four grams of
Speaker 1: saturated fat, so lower saturated fat, but higher sugar at
Speaker 1: ten point seven grams of sugar. So I think this one,
Speaker 1: Zuzi would definitely come out of the three, definitely little last,
Speaker 1: just because it's not that good quality as the other
Speaker 1: two brands.
Speaker 2: I think that the sugar is basically double so compared
Speaker 2: to the other chocolates that you're getting in that little
Speaker 2: sort of portion control just over a teaspoon here, you're
Speaker 2: definitely getting two solid teaspoons of sugar, you know. And
Speaker 2: I think for people who love roast almond and it's delicious,
Speaker 2: and they really find that satisfying. You know, if you're
Speaker 2: comparing say the four little pieces of it, about one
Speaker 2: of those pieces you're supposed to get worth of an almond.
Speaker 2: So it's not a huge amount either. I think sometimes
Speaker 2: when we think there's nuts in chocolate, we think, great,
Speaker 2: we'll get a served nuts. You'd be lucky to get
Speaker 2: one or two almonds as part of that, you know,
Speaker 2: overall chocolate. I think for me, lan if you're someone
Speaker 2: who doesn't like, for example myself, I would never buy
Speaker 2: dark chocolate as my soul food after dinner. I just wouldn't.
Speaker 2: But I would buy an old gold rum and raisin,
Speaker 2: which I am a bit partial to. I will admit
Speaker 2: and have that with a cup of tea and be
Speaker 2: quite satisfied. So I think, if it means that you're
Speaker 2: going to have some dark chocolate rather than forty five
Speaker 2: rows of milk, it's a good choice. But it's not
Speaker 2: the best, you know, So I think that it's still
Speaker 2: got some benefit. But absolutely the other two far outweigh nutritionally.
Speaker 2: If you like them and sort of still get that
Speaker 2: same level of enjoyment out of them.
Speaker 1: I agree, And I think from a marketing perspective, people
Speaker 1: are probably going to go towards this because they see
Speaker 1: it labeled as dark choking. You think, well, I'm going
Speaker 1: to get this because it's better than say the Cabria
Speaker 1: milk chocolate. And sure, if we're looking at it, it probably
Speaker 1: is better nutritionally because you're getting you know, you're getting
Speaker 1: forty five percent cocoa solids, and you're getting some benefits
Speaker 1: of the roast almond, although you know, roast overalls only
Speaker 1: nineteen percent, so in terms of added nuts, you're not
Speaker 1: getting too much. So I think it more has a
Speaker 1: health halo effect to it. So I agree with you
Speaker 1: choose the one that you like or enjoy the most
Speaker 1: and the one you're less likely to really overreach on,
Speaker 1: because I really think portion control. This is still a
Speaker 1: treat at the end of the day. We can't sugarcoat
Speaker 1: that it's still a treat. It's still it's still chocolate
Speaker 1: at the end of the day. So it's really what
Speaker 1: you prefer and what you like the most, and you're
Speaker 1: able to kind of portion size the most because this
Speaker 1: isn't something that's good for our health necessarily, and we're
Speaker 1: not really getting any added health benefits. From this one
Speaker 1: in particular. The other two shore we're getting some added antioxidants,
Speaker 1: but they're still quite high in saturated fat and sugar overall.
Speaker 1: So I think I think this one as well. It's
Speaker 1: not overly cheap either. It's five dollars for a block
Speaker 1: of it as well, so I'm probably I think the
Speaker 1: Aldi one for me, Susie really tops us out today.
Speaker 1: I think that's probably my favorite one of the three,
Speaker 1: if you're someone that can actually enjoy eighty five percent
Speaker 1: cocoa and a lot a lot of people find it
Speaker 1: too bitter, true.
Speaker 2: And I love the portion control. I think the more
Speaker 2: portion control sweats we have, the better. But you know,
Speaker 2: companies don't want to portion and control because they want
Speaker 2: you to eat the block exactly at the end of
Speaker 2: the day, so there's no real incentive for them. So
Speaker 2: you know, I think that it's really worth of a discussion,
Speaker 2: and I think it's also a great opportunity lean to
Speaker 2: get people aware of the individual portions of saturated fat,
Speaker 2: which we don't always speak of. So you know, roughly
Speaker 2: you've probably got fifteen, maybe twenty grams are saturated fat
Speaker 2: to play with, and if you want to use a
Speaker 2: third of that for your chocolate. Just keep in mind
Speaker 2: the other food choices do need to be lower saturated
Speaker 2: fat and also our sugars leanne You know, it's recommended
Speaker 2: by the World Health Organization that Australian adults consume less
Speaker 2: than twenty five grams six tea spoons of added sugar
Speaker 2: into their diet each day, and in the case of
Speaker 2: the old Gold, that's more than a third of your
Speaker 2: recommended intake of added sugars that are coming from other foods.
Speaker 2: So if you want to do a little quick calculation,
Speaker 2: it's a good opportunity to see where those slip in
Speaker 2: and how easy it is to over shoot the mark
Speaker 2: and have far more than that. So I've loved this
Speaker 2: discussion because I think it really breaks down those specific
Speaker 2: amounts of nutrients that you and I calculated in our
Speaker 2: mind when we're working on meal plans, but for people
Speaker 2: to be aware of it too and have a bit
Speaker 2: of a better look at those labels. But do take
Speaker 2: your glasses because let's be honestly, and those labels on
Speaker 2: these chocolate packets are tiny.
Speaker 1: Well. I enjoyed our discussion today as well, and I
Speaker 1: really like that we're getting a nice mix of different products.
Speaker 1: You know, we shout out to our student Amy, she
Speaker 1: went to Aldi and she found a good product for
Speaker 1: us as well today, so we could listen some comparative
Speaker 1: reviews for you guys as well.
Speaker 2: And the other thing we have just spoken about was
Speaker 2: we sort of debated whether to include sugar free chocolate
Speaker 2: in this discussion because we know there's quite a few
Speaker 2: out there that with that everyone loves. And what we've
Speaker 2: decided is we will do a separate review on the
Speaker 2: sugar free varieties of chocolate in an upcoming episode.
Speaker 1: So stay tuned and don't forget guys. We have our
Speaker 1: tickets on sale for our Brisbane, Sydney and Melbourne podcast
Speaker 1: live events, so head to our website which is the
Speaker 1: nutrition coouch dot com and you can purchase tickets for
Speaker 1: our Bristoin, Sydney and Melbourne events and we can't wait
Speaker 1: to see you guys.
Speaker 2: There and we are going to try to get some
Speaker 2: dark chocolate in those bags.
Speaker 1: So that brings us to the end of the Nutrition
Speaker 1: Couch product review for another week. If you guys haven't
Speaker 1: done so, we would love if you were to subscribe
Speaker 1: to the podcast leave us a positive review in the
Speaker 1: Purple Apple Podcast app, and feel free to give us
Speaker 1: a follow and ask us any questions on our Instagram
Speaker 1: and Facebook pages. We are at the Nutrition Couch podcast
Speaker 1: and we all catch you guys next Sunday for our
Speaker 1: news or latest episode.
Speaker 2: Enjoy your chocolate