We’ve been doing some serious research on this subject, too. We use pure poudre cacao rather than cocoa mass or butter in our own gelato, owing to the significant fat reduction & lack of chemical process if said cacao is extracted via the Broma method; & have been delighted to learn of the significant health benefits as a result.

Our chocolate gelato is (in total) only 7.7% fat, & we now are able to use less actual chocolate without compromising rich, intense flavour, in this way.

So as health proefssionals recommend consuming chocolate which is high in cocoa solids whilst low in cocoa butter – (which both your Murphy’s & our own Lovespoon Gelato, are); plus also being rich in essential antioxidants (as well as supporting the obvious benefit of pure milk’s lovely vitamins, minerals & calcium) – traditionally-crafted, naturally low-sugar, low-fat ice cream makes it a healthier not to mention tastier treat, as well.

And with cocoa’s higher level of flavonoids, the benefit to cardiovascular health (specifically, LDL cholesterol levels & active reduction in blood pressure)is proven to improve blood flow after consumption.

Rich, pure cacao (rather than refined chocolate) may subsequently help to achieve health benefits to the heart & other organs (extending even to effective brain functionality regarding learning & memory).

Well; I certainly feel better, after consuming a pot of our Chocolate & Orange Gelato, during a particularly taxing afternoon of lectures…!!!

Good on you for an excellent, health-benefiting product.