Gone are the days when chocolate was regarded as just another food baddie, to be avoided along with sweets, crisps and fizzy drinks.

Scientists researching the healing powers of plant chemicals are now declaring certain types of chocolate as a health food.  Products with a high percentage of flavanols have a rejuvenating effect on the cardiovascular system, and could make a positive contribution to overcoming heart disease.

However, the way that cocoa is processed to be made into chocolate can destroy the flavanols, limiting the health benefits of the finished product.  Now leading manufacturers, including Mars, are developing chocolate products for the mass market which maximise the potency of its health enhancing properties.

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