Phenylethylamine, found in chocolate, stimulates the production of endorphins and serotonin in the brain. Known as the "molecule of happiness and pleasure", it acts in an area related to emotions, making it possible to relieve tension, relax and feel happy.

Studies show that chocolate fat has a neutral effect on LDL (bad cholesterol) levels and may even promote the formation of "good cholesterol".

Cocoa is naturally rich in antioxidants, especially flavonoids. Research on flavonoids in chocolate has shown their benefits, such as reducing the risk of cardiovascular disease and lowering cholesterol. Chocolate with a high cocoa solids content has the most beneficial effects.

Scientific studies show that the antioxidants in chocolate, flavonoids, neutralise free radicals and slow down cellular ageing. Dark or semi- sweet chocolate has a higher antioxidant concentration.

Chocolate provides energy in a format that is easily absorbed by the brain. It also contains theobromine, a caffeine related substance that stimulates concentration.

Chocolate is rich in some minerals, such as iron, phosphorus, zinc, magnesium, and certain vitamins (vitamins E, C, and B complex).