Antioxidant potential
Cocoa beans are one of the main ingredients in chocolate. These beans, like many other plant foods contain a group of antioxidants called flavonoids. It's the flavonoid content of cocoa that may provide a protective effect against heart disease — but it's still early days as no studies have yet shown that eating chocolate can lead to a reduced heart-disease risk.

Not all chocolate is equal
Ever tried cocoa by itself? If you have, you'll know that it's very bitter. When chocolate is made, a range of other ingredients are added to make it taste good. Sugar, cocoa liquor, cocoa butter, emulsifiers and other flavours all contribute to that delicious flavour and smooth, creamy texture. Differing amounts of these ingredients are added to the various types of chocolate:

• Dark chocolate has a high cocoa liquor content and the highest antioxidant content.
• Milk chocolate has less cocoa mass and a lower antioxidant level.
• White chocolate has no cocoa mass and no antioxidant activity.

Is chocolate a health food?
Chocoholics, brace yourselves: the high sugar, fat and energy content of chocolate cannot be ignored, regardless of its antioxidant level. So it's much better to enjoy a range of fruits, vegetables, nuts, seeds, legumes and grains for antioxidants and other beneficial nutrients. Having said that, a lot can be said for enjoying a small amount of dark chocolate as part of an overall healthy diet — after all, it tastes great!

Enjoying chocolate
Place the chocolate in your mouth for a few moments to enjoy the primary flavours and aromas of the chocolate, and then bite the chocolate, chewing it slowly a few times, to release the secondary aromas. Then let the chocolate just rest against the roof and sides of your mouth and tongue so you can experience the full range of flavours. Chocolate should be eaten slowly, in small amounts and enjoyed.

Your say: What is your favourite chocolate? Do you consume chocolate in small amounts? Tell us below... Tags Chocolate