Notes on chocolate: Who knew about fibre in chocolate?

Annalisa Barbieri

As part of a health trial a few months ago, I had to wear a blood-glucose monitor. I soon learned what affected my blood-sugar levels and what didn’t. Potatoes at any time of day were a no-no, but an almond croissant, eaten in the morning, was OK. But the first really big surprise came one afternoon when I was testing a Solkiki boulder purely for this column. Surely, I thought, this will send it Peak District. But no.

Maybe it was because I was relaxed (stress can raise blood sugar levels). I forced myself to try again a few days later. A rolling hill of an elevation, nothing more. I was so intrigued I contacted Solkiki. What sorcery is this, I asked. ‘Oh that,’ they said, ‘yes that’s because our chocolate has a lot of fibre in it’ (fibre reduces the glycaemic index of food, which in turn means a slower, shallower blood-sugar rise).

I hadn’t really thought of chocolate as having any fibre in it at all (though unprocessed cocoa beans are actually very high in it), and it’s not always easy to see the fibre content as it doesn’t need to be shown on the nutritional label (fibre is a carbohydrate, but only the whole amount of carbs need be shown, it’s not broken down). If you have a regular favourite, you can write to the makers and ask. Solkiki’s chocolate varies from about 18 to 26% fibre, which is high.

Before you think this has turned into a health column, let me tell you about Born’s Miso Candied Pecans bar, £6/60g. It’s made with coconut milk (I couldn’t tell) and is more cocoa-tasting than the 40% suggestions. I think the miso brings out the cocoa notes.

Courtesy: theguardian