Traditional chocolate is derived from the cocoa bean, which is one of the most 
concentrated sources of flavanols, a subgroup of the natural antioxidant plant 
compounds called flavonoids. Accumulating evidence from the past 10 years 
demonstrates that moderate consumption of chocolate, especially dark chocolate, 
may exert protective effects against the development of cardiovascular disease. 
Several mechanisms have been proposed to explain this positive influence, 
including metabolic, antihypertensive, anti-inflammatory, and anti-thrombotic 
effects, as well as effects on insulin sensitivity and vascular endothelial 
function. Should these results be confirmed in randomised, controlled, 
cross-over, multi-dose trials, then the pleasure associated with chocolate 
consumption might also be justified from health and psychological perspectives. 
However, since dark chocolate has substantially higher levels of flavonoids than 
milk chocolate, and milk proteins may inhibit absorption of flavonoids, it might 
be preferable to consume dark chocolate than the white (milk) variety.