What does evidence-based medicine say about chocolate?
✔️Cocoa contains many different flavonoids (flavanols). The use of cocoa, rich in flavanol, causes significant vasodilation. Various studies investigating the potential protective effect of flavanols on cardiovascular disease (CVD) have found evident association.

✔️ The more flavanols present, the less associated diseases.
✔️ Cocoa flavanols activate nitric oxide synthase in humans.
✔️ Modern methods of cocoa processing significantly reduce flavanol content, thereby reducing health benefits while increasing added sugar content.
✔️ Cocoa and chocolate cause a decrease in systolic and diastolic blood pressure in elderly people with hypertension.
✔️ The exact dose of chocolate benefits is unknown.
✔️ The amount of flavanols does not depend on the color of the chocolate, but on their amount in raw cocoa beans.
✔️ «Dark chocolate» does not mean «richest in flavanols». The introduction of alkaline potassium into cocoa nibs improves appearance and taste but reduces the amount of active flavanols. Alkalinization produces a very dark chocolate that is virtually free of flavanols.
✔️ Milk chocolate contains the least amount of flavanols, but the highest amount of sugar.
✔️ Daily consumption of a small piece of dark chocolate (40 g) containing olive oil can improve the function of the inner lining of blood vessels.
✔️ For the prevention of cardiovascular diseases, it is recommended to take chocolate containing at least 70% cocoa.
✔️ Chocolate is a resource of caffeine. 100 g dark chocolate contains about 20-40 mg of caffeine.
In other words, not everything is so bad with chocolate if it is not overdone. Do you like chocolate? Which one do you prefer?