See: Chocolate. This form of chocolate contains no added sugar and is primarily made from cocoa solids and cocoa butter. This type of chocolate is very bitter tasting and is often only used sparingly in dessert recipes.
Cocoa is rich in flavanols, and via this chemical it has shown to decrease insulin resistance, enhance insulin sensitivity, decrease blood pressure, decrease risk of cardiovascular disease and alleviate other cardiovascular disease-associated ailments. Though, despite the benefits of cocoa, many of the foods containing large amounts of chocolate are often heavy laden with fat, making excessive chocolate consumption a concern.
See: Cocoa Powder