New research on the health benefits of chocolate is emerging. One study done by the Hershey chocolate company compared the antioxidants in cocoa to those of fruit. The study found that cocoa's antioxidant profile was even more powerful than the fruit profile. Remember, antioxidants help protect our cells from wear and tear.
Another study out of Japan showed that chocolate could aid in the production of HDL cholesterol, which helps keep cardiovascular circulation healthy.
Now keep in mind, the health benefits occurred in these studies with the use of minimally processed dark chocolate. The higher the percentage of cocoa, the healthier it is going to be. I recommend 50% cocoa or higher. If you are eating highly processed chocolate filled with lots of added sugar and preservatives, don't expect any gains in health.
References:
http://journal.chemistrycentral.com/content/pdf/1752-153x-5-5.pdf
Akiko Yasuda, Midori Natsume, Naomi Osakabe, Keiko Kawahata, and Jinichiro Koga. Cacao Polyphenols Influence the Regulation of Apolipoprotein in HepG2 and Caco2 Cells J. Agric. Food Chem. 2011 January
Food and Health R&D Laboratories, Meiji Seika Kaisha, Ltd., Saitama, Japan.
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