This depends on the amount of antioxidants it contains –  called Flavanols which are found in cocoa beans.  The darker the chocolate, the more cocoa, and therefore the higher the levels of Flavanols ……except the cooking and processing of cocoa beans destroys varying levels of flavanols.  The best way to keep flavanols intact and enjoy your chocolate is by eating raw chocolate made from unprocessed cocoa beans (available from health food shops and Amazon) – see my homemade chocolate recipe in an earlier blog.  Raw cocoa can be made into hot chocolate using milk or non dairy milks such as KoKo, or used in baking.

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