Dark chocolate is distinguished from milk chocolate by the higher cocoa content in combination with its lower sugar content. This means that dark chocolate is more bitter than milk chocolate, is considerably less sweet, and therefore is far less popular. Dark chocolate also tends to be more expensive, something that relates to both its lower manufacturing numbers and its high content of the most expensive ingredient, cocoa. However, the energy density of dark chocolate is lower than milk chocolate and the cocoa may have specific health benefits that protect the cardiovascular system and brain. Cocoa is rich in polyphenols and the main polyphenol present is in the form of proanthocyanidins, a sub-group of flavonoids. In particular, proanthocyanidins in cocoa are thought to have significant antioxidant effects in humans and this may reduce the degree of oxidative stress. The antioxidant effects of cocoa may translate into an anti-inflammatory effect and this may be one of the main reasons that cocoa has been shown to lower the risk of cardiovascular disease, including myocardial infarction and stroke.
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