Possible benefits of eating chocolate

Flavonoids, antioxidants.
Chocolate is chock-full of flavonoids—naturally-occurring compounds found in the cacao plant, as well as in red wine, tea, fruits, and vegetables. Flavonoids may have potentially beneficial effects on cardiovascular health. They may also act as antioxidants, which are believed to prevent or delay certain damage to the body’s cells and tissues.

Good cholesterol.
Chocolate and cocoa butter contain two main saturated fats (palmitic and stearic acids) and one mono-unsaturated fat (oleic acid). Unlike other saturated fats, stearic acid is a neutral fat and does not appear to raise bad cholesterol (LDL). Oleic acid is the same type of fat in olive oil and may actually raise good cholesterol levels (HDL).

The feel good factor.
Chocolate contains small amounts of a chemical called phenylethylamine (PEA), which is a mild mood elevator. It’s the same chemical that our brain produces when we feel happy or in love. The mild rush we get from this substance may be why some people say they’re addicted to chocolate.

Chocolate in moderation
Most chocolate consumed today is milk chocolate, which is high in saturated fat, sugar, and calories none of which qualify as heart-healthy so eat in moderation.A single bar of dark chocolate contains more than twice as many antioxidants as a bar of milk chocolate. Dark chocolate has fewer calories than milk chocolate.Milk chocolate is much higher in bad saturated fats and calories simply because it contains milk. Also, it contains fewer cocoa solids per ounce (and thus fewer antioxidants). It takes four cacao seeds to make one ounce of milk chocolate and 12 seeds to make one ounce of dark chocolate. Although milk chocolate does contain more calcium.