TRY types with the highest cocoa content - and strongest flavor - first.

An extra-dark version, recently added, has a high cocoa content that makes for a stronger, pleasantly bitter taste.

We know from other chocolate studies that the darker the chocolate (the higher its cocoa content), the more health benefits it offers.

"The higher the cocoa content, the lower the carbs."

However, the cocoa content can be, and often is, much higher than this, and can reach up to 80% and even 90%.

The higher the cocoa content, the less sugar it contains and the more 'chocolatey' it's going to be.

The chocolate has antioxidants (choose at least 60% cocoa content), while the nuts have protein and balance the sugar.

To make 1 kg (2.2 pounds) of chocolate, about 300 to 600 beans are processed, depending on the desired cocoa content.

I graduated from milk chocolate long ago; now I scrutinize labels for the percentage of cocoa content.

Serotonin and tryptophan have been found in chocolate with varying cocoa contents.