Fast Five Quiz: Chocolate and Health Facts vs Fiction

Yasmine S. Ali, MD


October 11, 2021

The concentration of flavanol in chocolate depends on the origin of the raw cocoa used in its production. The term "dark chocolate" is often inaccurate, as the color of the chocolate itself does not accurately reflect the flavanol content. Introducing alkali-potash to cocoa nibs enhances the appearance and taste but reduces the amount of active flavanols. Alkalization produces a very dark chocolate that has virtually no flavanols. Milk chocolate has a much lower flavanol content than does cocoa powder and dark chocolate.

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