Dark chocolate with minimal processing and added sugars are shown to decrease blood pressure, cholesterol, and blood clotting. By weight, raw cocoa has more antioxidants than red wine, blueberries, acai, pomegranates, and goji berries combined due to their flavonol components. Cocoa is also the only food known to contain anandamide, an endorphin produced by the body after exercise that makes us feel good for a longer period of time.
Three types of dark chocolate were sampled including 56% cocoa mass, 73%, and 85% respectively. The higher percentage of cocoa mass, the more bitter the taste. The higher percentage also provides the most health benefits with typically less sugar and processing.
