The fruit of the cacao tree is used to make dark chocolate, which is a native of Central and South America.

Chocolate having a cocoa solids level of between 70% and 90% is referred to as dark chocolate. The cocoa solids concentration of dark chocolate increases with its darkness.

Dark chocolate becomes more bitter as its cocoa solids level increases, but it also becomes healthier for you.

The bitterness of dark chocolate comes from the flavanols in the cocoa solids, which are bittering agents and are also natural antioxidants.

Dark chocolate is the food with the highest flavanol content, with about 48 mg of flavanols in 1 ounce of dark chocolate.

Flavanols are phytochemicals with strong antioxidant capacity, with antioxidant, anti-inflammatory and free radical scavenging properties.

Evidence is mounting that eating a little dark chocolate (about 1 ounce) a day can reduce the risk of various chronic diseases, such as heart disease, high blood pressure, dementia, cancer and so on.

The flavanols in the cocoa solids, which serve as bittering agents and natural antioxidants, are what give dark chocolate its bitter flavour.

One ounce of dark chocolate has roughly 48 mg of flavanols, making it the food with the greatest flavanol concentration.

The phytochemicals known as flavanols have high antioxidant, anti-inflammatory, and free radical-scavenging abilities.

There is growing proof that eating a small amount of dark chocolate (approximately 1 ounce) each day can lower your chance of developing a number of chronic illnesses, including dementia, cancer, high blood pressure, heart disease, and more.