While chocolate is regularly eaten for pleasure, there are potential beneficial health effects of eating chocolate.
Cocoa or dark chocolate benefits the circulatory system, contains alkaloids such as theobromine and phenethylamine, which have physiological effects on the body.
It has been linked to serotonin levels in the brain. Scientists claim that chocolate, eaten in moderation, can lower blood pressure.
Dark chocolate has recently been promoted for its health benefits, including a substantial amount of antioxidants that reduce the formation of free radicals.

Circulatory benefits

Recent studies have suggested that cocoa or dark chocolate may possess certain beneficial effects on human health.
Cocoa possesses a significant antioxidant action, protecting against LDL oxidation, perhaps more than other polyphenol antioxidant-rich foods and beverages. Processing cocoa with alkali destroys most of the flavonoids.
Some studies have also observed a modest reduction in blood pressure and flow-mediated dilation after consuming dark chocolate daily. There has even been a fad diet, named “Chocolate diet”, that emphasizes eating chocolate and cocoa powder in capsules. However, consuming milk chocolate or white chocolate, or drinking fat-containing milk with dark chocolate, appears largely to negate the health benefit.
Processed cocoa powder (so called Dutch chocolate), processed with alkali greatly reduces the antioxidant capacity as compared to “raw” cocoa powder.
One-third of the fat in chocolate comes in the forms of a saturated fat called stearic acid and a monounsaturated fat called oleic acid. However, unlike other saturated fats, stearic acid does not raise levels of LDL cholesterol in the bloodstream.
Consuming relatively large amounts of dark chocolate and cocoa does not seem to raise serum LDL cholesterol levels; some studies even find that it could lower them. Indeed, small but regular amounts of dark chocolate lower the possibility of a heart attack, a result of cholesterol imbalance according to the lipid hypothesis.

Aphrodisiac

Romantics commonly identify chocolate as an aphrodisiac.
The reputed aphrodisiac qualities of chocolate are most often associated with the simple sensual pleasure of its consumption. Additionally, chocolate’s sweet and fatty nature may stimulate the hypothalamus, inducing pleasurable sensations as well as affecting the levels of serotonin.
Finally, chocolate has been shown to contain unsaturated N-acylethanolamines which might activate cannabinoid receptors or increase endocannabinoid levels resulting in heightened sensitivity and euphoria.
Although there is no firm proof that chocolate is indeed an aphrodisiac, a gift of chocolate is a familiar courtship ritual.

Other benefits

Several population studies have observed an increase in the risk of certain cancers among people who frequently consume sweet ‘junk’ foods such as chocolate. However, very little evidence exists to suggest whether consuming flavonoid-rich dark chocolate may increase or decrease the risk of cancer.
Evidence from laboratory studies suggests that cocoa flavonoids may possess anticarcinogenic mechanisms, but more research is needed to prove this idea.
Studies suggest a specially formulated type of cocoa may be nootropic and delay brain function decline as people age..