Yes, I discuss this in the final article to some extent, but based on your response to the first article, I think you already know the answer. Both the positive and negative effects are primarily based on the nutrients naturally found in chocolate. As such, the magnitude of these effects is highly dependent on the percentage of cacao in the product. Some effects might be more prominent than others based on variations in the levels of nutrients in the beans which could vary based on location and farming practices, but I think it would typically be very difficult to know how this applies to specific products, especially since many of them use a combination of beans from different farmers. Another factor that can cause variation is the type and amount of additives in the chocolate, and I think the best way to avoid this is to simply choose products that have as few of them as possible.

I love dark chocolate too. I think the rich taste makes it easy to be satisfied by just a few bites as long as you savor it.

My question (which no doubt you’ll answer in the next article) is how do different kinds of chocolate reflect these negative/positive effects? A bar of commercially produced white chocolate must surely have different health benefits/negatives than a bar of organic dark chocolate, no?

Is there any information that would help elucidate these differences, and guide us as to the healthiest kinds of chocolate to eat?