Chocolate is the answer. Who cares what the question is

South Africa’s own Willy Wonka explains why premium chocolate is a superfood and shares three delicious recipes

A quality dark chocolate is considered a superfood because the cacao it's made from is rich in antioxidants and beneficial nutrients like magnesium, iron and flavonoids. These compounds have been linked to potential benefits for heart health, brain function, and more. However, it is important to choose dark chocolate with a high cocoa content with minimal sugar and additives to reap these benefits.

This is the message from Nicolas Thoenen, a dynamic Swiss businessman whose love affair with chocolate brought him to South Africa and has led him to being affectionately known as this country’s own Willy Wonka.

Thoenen – who first came to this country as the founding CEO of Lindt & Sprüngli’s South African subsidiary – now brings the Spanish premium chocolate brand Valor into the country allowing consumers to have their chocolate and eat it too!

The chocolate market in South Africa, says Thoenen, is growing by up to 10% every year. There has also been a growing demand for the Valor 0% sugar chocolate bars made with natural sweeteners and which are ideal for anyone who cannot consume sugar or for those watching their weight. The Spanish company was one of the first premium sugar free chocolate manufacturers in the world and ensures that there is no compromise in taste and aroma.

The global sugar-free chocolate market is projected to grow from its estimated value of $1.52 billion in 2024 to $2.72 billion by 2035, with a Compound Annual Growth Rate (CAGR) of 5.43% from 2025 to 2035.

This, Thoenen believes, is due to a growing health consciousness: “It is estimated that 84% of consumers have reduced their sugar intake in the past year and seek alternatives to quality dark chocolate that offers a ‘guilt-free’ indulgence.”

These are just some of chocolate's benefits:

Antioxidant-rich: Cacao is packed with antioxidants, especially flavonoids, which protect cells from damage. Some studies suggest it contains more antioxidants than green tea or red wine.
Heart health: The flavonoids in dark chocolate can improve blood flow, lower blood pressure and reduce the risk of heart disease. It may also help improve cholesterol levels.
Brain function: The flavonoids in dark chocolate can also improve blood flow to the brain and may enhance memory and cognitive function. It also contains natural stimulants like caffeine and theobromine.
Nutrient-dense: It is a good source of minerals such as magnesium, iron, copper and manganese.
Mood-boosting: It contains compounds that trigger neurotransmitters associated with mood elevation, like serotonin and dopamine.
Gut health: Cocoa is also a probiotic, a type of fibre that your gut bacteria digest.

Says Thoenen: “We all know that dark chocolate is a treat for the tastebuds. The good news is that moderate amounts of minimally processed high quality dark chocolate is also good for your health.”

Thoenen shares some of his favourite sweet treat recipes, perfect for summer and the upcoming festive season.

Stuffed dates with peanut butter & chocolate

Ingredients

10/14 medjool dates
80ml (⅓ cup) no added salt and sugar peanut butter (or other nut butter) - may need slightly more if dates are large
10/14 walnuts
100g (slab) Valor 85% or 70% cacao 0% added sugar dark chocolate, broken into pieces
Optional: crushed nuts or sea salt flakes (Maldon)

Instructions

Line a large baking tray with parchment paper (to ensure dates don't stick).
Slice open each date and remove pit. Place on tray.
Spoon a teaspoon of peanut butter into the middle of each. Push in a walnut and close the date.
Chill the filled dates for 10-15 minutes.
While the dates are chilling, melt the chocolate in a double boiler or in a bowl over simmering water.
Dip each date into the chocolate to coat using a fork. Sprinkle with flaky sea salt or crushed nuts if desired.
Chill the dates in the fridge for 30 minutes or until the chocolate is set.

Marshmallow and Berry Kebabs

Ingredients

8 wooden kebab sticks, soaked in water for 30 minutes beforehand
24 large strawberries or raspberries, lightly rinsed
Optional: 8 pink and white marshmallows

Chocolate Sauce:

100g (slab) Valor 85% or 70% cacao 0% added sugar dark chocolate, broken into pieces
250ml (1 cup) cream

Instructions

Start off by making the sauce. Combine the chocolate with the cream in a heatproof glass bowl and microwave on medium for two minutes then stir and repeat until chocolate has melted.

Divide the berries and marshmallows, if using, between the kebab sticks, threading them alternately. A good idea is to lightly char the kebabs over a very low fire at the end of the braai or under the grill by placing kebabs on greaseproof paper on a pan and sprayed with non-stick cooking spray, so they don’t stick.

Serve immediately generously drizzled with the chocolate sauce.

Ice Cream Sandwiches with Hot Chocolate Sauce

(Makes 12)

Ingredients

1 litre quality vanilla ice cream – you can use yoghurt or sugar-free ice cream

24 sugar-free vanilla biscuits

Chocolate Sauce:

100g (slab) Valor 85% or 70% cacao 0% added sugar dark chocolate, broken into pieces

250ml (1 cup) fresh cream

15ml (1 tbsp) brandy, optional

Using an ice cream scoop shape 12 ice cream balls. Place on a tray sprayed with non-stick cooking spray and freeze till just hardened.

Spread out 12 biscuits on a baking tray. Place a ball of ice cream on each biscuit. Cover with another biscuit, press down and re-freeze.

Make the sauce by combining the chocolate, cream and brandy if using in a heatproof glass bowl and microwave on medium for 2 minutes then stir. Repeat until chocolate has melted.

Remove the biscuits from the freezer five minutes before serving. Drizzle with chocolate sauce and serve immediately.

Social media