"Is it the cocoa that's healthy for you it's not the chocolate bar"?

I’m not sure I understand what you want, but I’ll take a stab at it.

1. I cannot find anything like this, because I’m not sure it’s true.

2. Your link has some very good information, but it does not support what you’ve written. Was food coloring mentioned in the article? I did not look for more articles.

Are you trying to find a way to say that chocolate bars with higher cacao content are healthier than the others?

I thought chocolate is always some form of processed cocoa.

I don’t even believe the cocoa is “healthy.”

I’m not sure what you are asking, but the people who believe cocoa has health benefits say dark chocolate is good for you because it has a higher content of cocoa than milk chocolate. Milk chocolate had all sorts of fat and sugar in it.

According to this article, studies into the benefits of chocolate have focused on cocoa extracts, not chocolate.

Dark chocolate is not the same as milk chocolate but with added food coloring. Dark chocolate has a higher quantity of cocoa and milk chocolate has more milk. The two types of chocolate have totally different flavors.

Well, it’s not good or bad. Just kind of makes you a little high, like coffee. It also releases endorphins which make us feel good. By its self it’s awfully bitter.

A chocolate bar is cocoa, sugar and fat. All of that is OK in small amounts but most of us get waaayyyy too much.

They don’t put food coloring in chocolate. The cocoa colors it naturally. The less milk fat it has, the darker it is. The more milk fat it has makes it lighter. Think of a cup of coffee. Coffee is not artificially flavored. When you add milk it changes the color.

Never before @flo have I heard that someone thinks there’s food coloring in dark chocolate.

I just made myself a big old honkin’ glass of chocolate milk! Good idea, @flo!

I’m eating Anisette Sponge (Stella D’Oro). My grandmother used to eat it and it reminds me of when I was little.

Thanks all.
This is what I mean:
For example:
”...‘Brown bread’, however, could be wholemeal or white flour coloured brown with caramel – you will need to check the flour details on the label.”

Read more: http://www.dailymail.co.uk/health/article-1195904/Is-healthy-brown-loaf-just-white-bread-dyed.html#ixzz4jGlSmSiL

and
https://www.davidwolfe.com/8-tricks-food-look-better/

So, I mean the color of the bread or chocolate bar etc. mean nothing whether they use food coloring or caramel etc. It’s the list of the ingredients that matters.

Food coloring is not used in chocolate, @flo.

@jca
Food coloring is used in different kinds of food including chocolate bars.
http://www.medicaldaily.com/nestle-remove-artificial-food-dyes-chocolate-candy-over-growing-health-concerns-322772

Added: I don’t mean regularly, or all brands.

@flo: I just googled it and artificial coloring is put in chocolate bars like Butterfinger, which has an orange-y center. If you look at the ingredient lists for pure chocolate bars like Hershey, Lindt, etc. you won’t see artificial coloring as an ingredient.

No food coloring it is not used in chocolate @ Flo. Chocolate is brown because cocoa beans are brown. Coffee is black because coffee beans are black. Different types of processing can lead to variation in the foods NATURAL COLORS.
If bread is brown it is because nonbleached flour was used.

@flo: The bread article (your link) is from the UK.

Yeah. Food coloring is used to enhance primary colors and all combinations of those colors. Except red candy coatings. Those come from the shell of a beetle who has a red shell.

The cochineal bug.

Don’t ruin the red! I try to forget these things.

I think M&M’s uses red dye #40. I don’t think that the bug? Or, maybe it is. I’m not really sure.

http://www.livescience.com/36292-red-food-dye-bugs-cochineal-carmine.html

I have my fingers in my ears—la la la la. Lol.

Your article says the bug is not red dye #40, and I always thought that a lot of candies use #40. I don’t know if I want to know.

The red bug is not a dye at all! It’s a red bug! AND IT’S ALL NATURAL!! shouting so @JLeslie hears me whether she wants to or not!

Yeah Red dye #40 and the bug are not the same thing.

It’s only used for crunchy red coverings.

Oh, they are? I didn’t read it well. Ok, ok. La la la.

Why isn’t it a dye? It’s used as a dye. I don’t get it.

It’s the natural color of the bug! They don’t need a dye.

It’s not used as a dye. It’s used on crunch coverings on red M n Ms and stuff.

I remember when I learned about it, a long time ago (1996 when I started my job), my coworker had a bottle of Snapple and one of the ingredients was cochineal. He told me to look it up. In those days it was a dictionary, how we looked things up. I looked it up and learned how the shells of the cochineal bug were used to make coloring, and how the native Americans and Aztecs used it to dye their clothes.

@Dutchess_III The color of the bug is how the dye is made, it is a dye. Do you think all dyes are synthetic? Indigo plants, saffron, various berries, tannins from trees, that’s all natural dyes.

@jca I just read your link thoroughly, and the bug is not red dye #40 according to the article.

Right, @JLeslie. The bug is not used in red dye 40.

@jca Oh, I thought you said it was. My mistake.

I said it wasn’t. No problem.

Red dye #40 is a derivative of naphthalene. Source