A chocolate’s cacao percentage tells how much of that chocolate is made up of cacao (both cacao solids and cacao fat). But just because a particular chocolate contains a higher percentage of cacao, doesn’t mean that it’s automatically healthier. Most of the healthy properties in chocolate are from cacao’s antioxidant- and nutrient-rich chemical profile. The factors contributing to the nutrition of a chocolate include: farm location and post-harvest processing, careful treatment during chocolate making, and added ingredients. Not all cacao is created equal, and it shouldn’t be treated as such.