Chocolate promises pure pleasure. Yet the ingredients of our chocolate are actually quite mundane: cocoa, sugar and other ingredients such as milk products or nuts. The higher the percentage of cocoa, the more expensive and precious the chocolate is. Our dark chocolate, for example, has a cocoa percentage of at least 50%.
But pleasure is not the only important factor: science also recognises the positive effect of chocolate on our health. At a symposium of the American Association for the Advancement of Science in February 2000 in Washington, nutritionists confirmed that the cocoa contained in chocolate reduces the risk of a heart attack or stroke.
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