Recently there has been considerable focus on the health benefits of chocolate, pointing out that chocolate contains substances that can help prevent various diseases. There is a small but growing body of evidence that flavanols in chocolate might be responsible for the health benefits of chocolate on the cardiovascular system.

The flavanol content of white chocolate is much lower than that of black chocolate, owing to the manufacturing process. As a result, the health benefits of dark chocolate are greater than those of white chocolate.
Dark chocolate has been shown to improve the ability of arteries to open up, thus increasing blood flow to the organs, including the heart.
Some experts believe that dark chocolate can block the activity of the platelets, the sticky cells that cause clotting of blood.
However it is important not to get swept up in media reports touting the health benefits of chocolate. No matter how you cut it, this is candy we’re talking about!
Here’s the problem: despite the proven cardioprotective health benefits of chocolate, one can’t ignore the other things that go into making chocolate. Chocolate is full of sugar and fat, both of which promote obesity and can promote diabetes, both of which are risk factors for cardiovascular disease. Fat contained in chocolate is saturated fat, which can lead to harmful cholesterol plaques that block arteries.
It’s fairly clear: too much of this great thing isn’t good for you at all.
“You can give your loved one a small amount of chocolate because they love it and it tastes good, but if you really care for their hearts, give them flowers,” says Ms. Nonas.
Flavanols naturally occur in a variety of plant-based foods and beverages, including cocoas, chocolates, teas and red wines, purple grapes, apples, onions and cranberries. Fruits and vegetables are a much healthier way to get more of these beneficial chemicals.
To select the best chocolate in terms of flavanol content, check labels for dark chocolate that contains at least 70 percent cocoa, with the first ingredient being cocoa, cacao, or chocolate liquor, rather than sugar. The health benefits of various chocolates on the market now vary widely, owing to significant differences in flavanol content from one brand to another.

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