Researchers in Scotland and Italy say dark chocolate has anti-oxidant properties that may protect the heart and arteries from oxidative damage, similar to the rust that develops on metal over time.  Dark chocolate was found to boost blood antioxidant levels by nearly 20%.

Dark chocolate with high-cocoa content are loaded with something called epicatechin. Epicatechin is a particularly active member of a group of compounds called plant flavoniods.  Flavoniods keep cholesterol from gathering in blood vessels, reduce the risk of blood clots, and slow down the immune responses that lead to clogged arteries. 

A Little About Chocolate

My addiction actually began with the discovery of America. The Old World knew nothing at all about the delights and exquisite flavor of chocolate

Spain got its first introduction when Columbus returned from America with the mysterious dark brown cocoa beans and the possibilities that lay ahead. 

Cortez found that Aztec Indians used cocoa beans to make their royal drink, "chocolatl", meaning warm liquid. Emperor Montezuma, was rumored to be the first chocolate addict, drinking up to 50 or more cups a day, and treated his guests to chocolatl which he served in great golden goblets.

Now Montezuma, like me was addicted to dark chocolatl and it was very bitter.  The Spaniards were not used to this bitter taste and decided to add sugar to make it sweeter, more to their tastes.  When they took chocolatl back to Spain, they Spanish also added spices, like cinnamon and vanilla, and also made the transition to drinking it hot.

This new drink was a hit among the Spanish aristocracy. Spain was smart and began to cultivate cocoa in its overseas colonies, which gave birth to a very profitable business. What is totally amazing, the Spanish were very secretive and kept their secret recipes from the rest of Europe for almost a century.