Not all Easter eggs were created equal

Chocolate lovers, rejoice! It’s Easter! Chocolate at Easter has become deeply woven into traditions across many countries, and while most Easter eggs are sweet and milky, there’s been a growing trend toward darker, higher-quality Easter treats. There is probably some marketing hyperbole around the claim, but it’s true what they say about dark chocolate with a higher cocoa percentage: it really could be good for you.

Cocoa is an ancient, fermented product derived from the beans of the cacao tree (Theobroma cacao) and has a fascinating history linked to health. Native to the tropical regions of Central and South America, the cacao tree was first cultivated by ancient Mesoamerican civilisations such as the Olmecs, who are believed to be the earliest users of cacao around 1500BC.

Later, the Maya and Aztec civilisations revered cacao as a sacred plant. They used it to prepare a bitter, spiced beverage called xocoatl, often consumed during rituals and believed to provide strength and vitality. For the Aztecs, cacao beans were so valuable they were used as currency.

Chocolate lovers, rejoice! It’s Easter! Chocolate at Easter has become deeply woven into traditions across many countries, and while most Easter eggs are sweet and milky, there’s been a growing trend toward darker, higher-quality Easter treats. There is probably some marketing hyperbole around the claim, but it’s true what they say about dark chocolate with a higher cocoa percentage: it really could be good for you.

Cocoa is an ancient, fermented product derived from the beans of the cacao tree (Theobroma cacao) and has a fascinating history linked to health. Native to the tropical regions of Central and South America, the cacao tree was first cultivated by ancient Mesoamerican civilisations such as the Olmecs, who are believed to be the earliest users of cacao around 1500BC.

Later, the Maya and Aztec civilisations revered cacao as a sacred plant. They used it to prepare a bitter, spiced beverage called xocoatl, often consumed during rituals and believed to provide strength and vitality. For the Aztecs, cacao beans were so valuable they were used as currency.

We do need more research before we could claim that dark chocolate supports heart health, but chocolate fanciers can take heart from the Cocoa Supplement and Multivitamin Outcomes Study, a large, carefully controlled research study involving 21,442 participants.

It was designed to test whether a daily cocoa extract supplement and a multivitamin could help support heart health and reduce cancer risk. It is the first study to suggest that taking cocoa extract regularly over the long term may have benefits for the heart. In fact, participants who consistently took the cocoa supplement saw a 27 percent lower risk of dying from cardiovascular disease, along with other heart health improvements. It is important to note that the study participants took a pure cocoa supplement containing a concentrated dose of the antioxidants found in chocolate, but a level of antioxidants that wouldn’t be found in your average block of Caramello. One of the researchers in the study said you would have to consume around 700 calories a day of dark chocolate (about 590 calories or 100g of Lindt dark chocolate) to get an equivalent amount of antioxidants in the supplement.

Other findings suggest dark chocolate might support brain function as well, that flavanols can increase blood flow and oxygen to the brain, enhance nerve function, and stimulate the growth of neurons, particularly in the hippocampus – the part of the brain associated with learning and memory.

Dark chocolate has also been shown to enhance mood which may explain why it is often consumed under emotional stress. The flavanols help to stimulate the release of endorphins (happy hormones) which help with our mental wellbeing.

Animal studies have hinted that cocoa flavanols may even protect against cognitive decline and conditions like Alzheimer’s disease. While these results are still preliminary (and involved rats and mice rather than people) the evidence points to a potential role for dark chocolate in supporting long-term brain health.

Now for the news you probably knew already. Many Easter eggs contain added sugar, milk, additives and unhealthy fats that can outweigh the positives. To enjoy chocolate as a healthful addition to your Easter festivities, opt for dark chocolate with a cocoa content of 70 percent or higher, and check labels for minimal ingredients.

And yes, just like everything else that’s good-ish for us, we can always get too much of a good thing – even the most highly-quality dense-in-cocoa Easter egg . A small daily portion – about 20 to 30 grams, or one to two squares—is generally enough to provide benefits without excessive energy or sugar.