So let’s pop the question: Is chocolate good for us or not? A team of researchers from Harvard School of Public Health looked at several research studies and said it this way:

“A growing body of evidence suggests that the consumption of foods rich in polyphenolic compounds, particularly cocoa, may have cardioprotective effects.” Translation: Cocoa contains a group of natural substances that may make our hearts happy.

One group of these “polyphenolic compounds” (known collectively as “flavanols”) show special promise in keeping arteries clear and flexible, say researchers. A bit of chocolate — especially the dark variety — may help lower blood pressure and slow down the process of heart disease.

Oh joy! And there is more good news. While most saturated fat is considered “bad” because it raises the dangerous LDL cholesterol in our blood, the primary saturated fat that occurs naturally in chocolate is stearic acid — a “neutral” fat that does not tend to affect cholesterol levels.

More recent studies have noted that cocoa contains constituents that may also help improve brain function and lower our risk for “can’t remember” diseases like dementia and Alzheimer’s.

But alas, these truths about chocolate are bittersweet, say experts. Cocoa powder is also the most bitter-tasting. We may be wooed by sweet and creamy varieties, but they may not hold the best promise for our tender hearts.

So in chocolate as in love, it pays to look for the good qualities. Chocolates richest in cocoa content are more apt to be rich in heart-protective flavanols as well, say experts. In general, dark chocolate contains more cocoa than milk chocolate.