Is Chocolate A Health Food?

It goes without question that cocoa - the primary ingredient in high-quality dark chocolate - is a good source of fiber, iron, magnesium, manganese, phosphorus, potassium, and zinc. So, is chocolate a health food?

Before we jump in, it’s important to point out that the health benefits discussed here are directly linked to cocoa rather than chocolate en masse. Depending on how cocoa is made into chocolate and what extra ingredients are added to the mix, chocolate can either have surprising health benefits or be high in fat, sugar, and calories.

Chocolate Acts As A Superfruit

Dark chocolate is a great source for polyphenols, specifically a type of polyphenol called flavanols. Like other polyphenols, cocoa flavanols in chocolate have an antioxidant effect in our bodies. They prevent and repair damage to our bodies from free radicals, which cause cell damage and lead to a variety of health problems and diseases.

In fact, studies have proven that cocoa is one of the leading dietary antioxidants, even more effective than acai, blueberries, and other superfruits that are known for their high concentrations of flavanols.

Chocolate Is Good For Heart Health

Studies have shown that a consistent intake of cocoa flavanols from eating dark chocolate reduces the risk of heart disease and stroke.

As an antioxidant, cocoa flavanols inhibit the oxidation of bad cholesterol (LDL) by preventing and repairing free radicals. Excessive free radicals produce oxidized LDL, and this causes the buildup of plaque in the arteries which leads to a domino effect of poor heart health. Clogged arteries means decreased blood flow, which can result in a heart attack or stroke.

One telling observational study on Kuna Indians showed that the Kuna had a low mortality rate from cardiovascular health complications. This was attributed to their diet that included enormous amounts of cacao everyday. Relatively, the Kuna who migrated away from their native villages and into Panama City changed their diet and lost these health benefits.

Moreover, Iowa Women’s Health Study observed in 489 women that those who had a flavanol-rich diet showed decreased risk of coronary heart disease. Another study in 470 elderly men linked cocoa intake to reduced cardiovascular mortality by 50 percent.

Cocoa Flavanols Improves Blood Flow

Cocoa flavanols in chocolate activate the production of nitric oxide in our bodies. Nitric oxide is crucial to blood vessel health and circulation. It keeps the lining of our arteries smooth and relaxes the muscle cells in the artery wall, thereby improving blood flow and ultimately lowering blood pressure. Overall, this strengthens the heart and brain that rely on healthy blood vessels.

Beyond this, nitric oxide and its effects on blood circulation is also known to help with erectile dysfunction, better performance when exercising, and relief for sore muscles.

Cocoa Flavanols Improves Blood Flow

Studies also show that eating chocolate improves cognitive function, possibly because of improved blood flow to and in the brain.

Arguably, a temporary boost in attention and alertness could be due to theobromine and the small amount of caffeine found in chocolate. However, one study conducted with 90 elderly people showed that after eight weeks of consuming certain amounts of cocoa flavanols there were notable improvements to cognitive functions, such as attention, executive function, and memory.

Other studies used brain imaging or measured electrical activity in the brain after test subjects consumed cocoa drinks. These tests showed improved blood flow in the brain, oxygen levels, and nerve function. Although some of these findings aim to link cocoa consumption to delaying the onset of dementia, Alzheimer's disease, or Parkinson’s disease, the results are not conclusive and more studies will need to be done.

How to Add Cocoa Flavanols to Your Diet

The best option for adding chocolate as a health food to your diet would be through natural cocoa powder, because it has the highest concentration of cocoa flavanols. However, cocoa powder is very bitter and may turn you off completely. It’s an acquired taste similar to drinking coffee. At first, you might start with a frappuccino and gradually work your way towards reducing the sugar and cream, until one day you can enjoy your coffee black.

The COSMOS participants are consuming about 750mg of cocoa flavanols per day. To consume this amount of flavanols from chocolate, you would have to eat 6 tablespoons of cocoa powder, or 4.75 ounces of dark chocolate (about 2-3 bars of craft chocolate), or 2.5 pounds of milk chocolate (more than 12 bars of craft chocolate). The calories you would be consuming at that point wouldn’t be worth the health benefits.

If you’re serious about upping your daily intake of cocoa flavanols, you may want to consider supplements. As far as consuming cocoa flavanols directly from chocolate, the key is moderation. Start with 70% dark chocolate, eventually working your way towards darker chocolates or cocoa powder. An acceptable target for a balanced diet would be about 200mg of cocoa flavanols per day or a few times per week, which is half a bar of dark chocolate or about 1.5 tablespoons of cocoa powder.

Enjoy a half- or quarter-bar of dark chocolate with other flavanol-rich fruits and vegetables like apples, red grapes, broccoli, cherry tomatoes, and kale as an afternoon snack. Or, try mixing ¾ tablespoon of cocoa powder into your morning coffee or oatmeal, or drink it with a glass of milk.

As you add chocolate into your diet, consider cutting back on baked goods and sugary treats to prevent weight gain and adverse health effects.

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At Bar & Cocoa, we're not just another chocolate shop; we're a chocolate experience. We meticulously curate a selection of the finest chocolates from artisanal makers around the globe. Our focus is on quality, ethical sourcing, and sustainability. We go the extra mile to educate our customers about the complexities of cacao cultivation and chocolate making through detailed product descriptions, flavor profiles, and origin stories. When you shop with us, you're not just indulging in a treat; you're becoming part of a community that values the art and science of chocolate making.

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Bean to bar chocolate is chocolate that is made from scratch by the same producer, starting from the raw cacao beans and ending with the finished chocolate bars and treats. This process allows the chocolate maker to control every aspect of the chocolate making, such as roasting, grinding, conching, tempering, and molding. Bean to bar chocolate is often more flavorful, nuanced, and ethical than mass-produced chocolate. It reflects the artistry and craftsmanship of the maker and the quality and origin of the cacao.

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We source our chocolate from award winning craft makers who use high-quality cacao beans and go beyond fair trade. We work with over 50 fine chocolate makers from around the world who share our values and passion for real chocolate. Some of the countries we source our chocolate from include Peru, Vietnam, Brazil, Colombia, Nicaragua,, Philippines, India, and many more. We are always on the lookout for new and exciting origins and makers to add to our collection.

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We scrutinize everything from cacao origin to production methods and flavor profiles. Only the best of the best make it into our curated collection, offering you a world-class chocolate experience in every bite. Each bar has a story, a unique flavor profile, and the power to transport you to a different part of the globe. We're not just selling chocolate; we're offering an edible journey.