Franz Marc paintings

Franz Marc paintings
Fabian Perez paintings
According to scientists from the University of California, Berkeley, the percentage of cocoa listed on a label is not a dependable indicator of flavonoid content. A bar that is, for example, 65 per cent cocoa may not be better than one that is 55 per cent.
This is because a lot depends on the type of cocoa beans used and how they have been processed. The higher the temperature at which the beans are roasted and the longer they are fermented, the fewer heart-healthy flavonoids survive, and this is not mentioned on the pack. Even if flavonoid content is given, scientists claim that results can vary from lab to lab.
Francois Boucher paintings
That said, the bottom line is that you are likely to get more flavonoids in a dark chocolate that lists cocoa beans, cacao, chocolate liquor or cocoa mass on its ingredient list. Milk chocolate tends to have very few flavonoids and white chocolate none.
Some manufacturers claim to use processing techniques that preserve flavonoids, but however many flavonoids chocolate packs in, research has often been done on people eating more than 100g (500 calories worth) of chocolate a day. If you are going to eat this amount every day, then you obviously need to allow for it in your daily calorie balance because gaining weight from eating too much can put a strain on your heart. You would need to walk briskly for more than an hour and a half a day to burn off 100g of chocolate.