Dark chocolate typically contains a higher percentage of cocoa solids (70% or more) compared to other types of chocolate.

Flavanols, a type of polyphenol, are the primary antioxidants found in chocolate.

Dark chocolate consumption has been linked to improved heart health, including reduced blood pressure and improved blood flow.

Dark chocolate consumption has been shown to lower blood pressure in individuals with mild hypertension.

Moderate consumption of dark chocolate, approximately 1 ounce per day, is recommended for optimal health benefits.

Dark chocolate consumption, in moderation, is not associated with increased risk of weight gain.

Theobromine is the main alkaloid found in chocolate, contributing to its characteristic bitter taste.

White chocolate typically contains no cocoa solids, as it is made from cocoa butter, milk solids, and sugar.

Sugar is the primary source of sweetness in milk chocolate, as it is added during the manufacturing process.

Excessive chocolate consumption is not associated with improved cognitive function.

Individuals with diabetes should consume chocolate in moderation, with a recommended daily intake of approximately 1 ounce.

Flavanol consumption is not associated with an increased risk of cancer.

Stearic acid is the primary component of cocoa butter, a fat extracted from cocoa beans.

Bittersweet chocolate, with a cocoa solids content of 70% or higher, is commonly used for baking and cooking due to its intense flavor and melting properties.

Flavanols are the primary component of cocoa solids, contributing to the antioxidant and health-promoting properties of chocolate.