Hot chocolate, a comforting symbol of winter and family breakfasts, often hides recipes far removed from the artisanal tradition of pure cocoa. Dr. Jean-Michel Cohen, a renowned nutritionist, has scrutinized the main commercial references in his book Buying guide to eating well. Verdict: some brands play fair, others much less so. And yet, you know them all!
Real cocoa, a nutritional treasure
Before pointing out the good and bad students, a reminder is necessary. Cocoa comes from a long and meticulous manufacturing process: the beans extracted from the pods are fermented, dried, roasted, shelled then crushed to form a cocoa paste. After extracting the cocoa butter (intended for chocolate bars), the solid part is reduced to a fine powder: cocoa powder.
Naturally rich in antioxidant flavonoids, magnesium, phosphorus and trace elements such as copper or zinc, cocoa is a recognized health ally. It also contains theobromine, a stimulating molecule responsible for its “good mood” effect.
But in industrial products, the quality of this powder is often diluted by excess sugar, fats and additives.
Some common pitfalls to avoid
Thus, hot chocolate sticks, pods and capsules are attractive for their practicality, but Dr. Cohen warns: “These ready-to-use preparations are often full of glucose syrup and additives. At this price, it is better to go back to a classic powder.”
Another family to watch out for: cocoa preparations with cereals (Banania®, Ovomaltine®, Tonimalt®, etc.). Presented as “energy” or “vitamin” drinks, they actually contain very little cocoa (between 12 and 20%) and above all a lot of sugar and cereal flour without any real nutritional benefit.
“These products are quickly assimilated and provide neither satiety nor any particular benefit. It is better to consume real cocoa accompanied by good bread” emphasizes Dr. Cohen.
The worst commercial powdered chocolates
- Nesquik® (Nestlé) – Nutri-Score B. The great breakfast classic hides a very sweet composition: the first ingredient remains sugar, and cocoa represents less than a quarter of the product. Enrichment with vitamin D is not enough to compensate for this excess.
- Benco® – No Nutri-Score. With only 21.4% cocoa, this powder provides little of the benefits of cocoa. The rest ? Mainly sugar.
- Super Poulain® – No Nutri-Score. Even sweeter, this chocolate contains only 14.5% cocoa. A proportion far too low for an everyday product.
- Milka Tassimo®, Senseo Choko Break®, Dolce Gusto Nesquik® capsules – Nutri-Score E. Very practical, but also very rich in sugars, glucose syrup and hydrogenated vegetable fats, with less than 10% defatted cocoa. To be reserved for occasions, not for every morning.
Good surprises in the chocolate aisle
- Nesquik® Less sugars (Nestlé) – Nutri-Score A A nice improvement: less sugar, more fiber and an interesting vitamin D content. The addition of fiber helps limit the glycemic peak.
- Foal Grand Arôme – Less sugar, more cocoa. Real progress: 47% cocoa compared to 32% for the classic version. No particular enrichment, but a more honest composition.
- Van Houten® Cocoa powder. A historical reference: only cocoa and an acidity corrector. Everyone is free to add a little sugar. A simple, pure, and effective product.
- Ethiquable® Pure unsweetened cocoa. Special feature: non-alkalized cocoa, therefore richer in antioxidants and slightly more caffeinated. A raw option, ideal for lovers of authentic cocoa.
How to choose the right chocolate powder?
According to Dr. Cohen, the best option remains the simplest: “Choose 100% cocoa products, such as Van Houten, Ivoria or Nestlé Dessert. You can then sweeten according to your tastes, in moderation.”
If you opt for a powder that is already sweetened, the health reflex is to check the list of ingredients: the cocoa must appear first and its percentage must be clearly indicated.
On the other hand, avoid products containing glucose syrup or vegetable oil.