What is it about dark chocolat?

The answer is plant phenols -- cocoa phenols, to be exact.
These compounds are known to lower blood pressure.
Chocolats made in Europe are richer in cocoa phenols than those made in the U.S.
So remember: DARKER IS BETTER and XOCO IS BELGIAN, THEREFORE XOCO IS BETTER.

Made from 100% cacao, with minimal processing, XOCO  may even be better for you than you think.

XOCO contains more flavonoids, and less saturated fat, than does milk chocolat. Eating dark chocolate, your average systolic blood pressure decreases from 136 to 124 millimeters. Diastolic blood pressure falls from 88 to 80.
Dark chocolate accelerates the body's metabolism of blood sugar, or glucose, a process that involves the hormone insulin. Impaired insulin function can lead to diabetes. (The cause of this is too often white sugar).

Did you know that eating a daily dose of dark chocolat lowers cholesterol in hypertensive patients? A daily dose of dark chocolat calms hyper kids!

Benefits associated with dark chocolat in past studies include improved flexibility of the arteries, which contributes to lowering of the blood pressure, and reduced stickiness of clot-forming blood components called platelets, which reduces the risk of strokes. Dark chocolat is a potent antioxidant - but not milk chocolat or dark chocolat eaten with milk. Why? Milk interferes with the absorption of antioxidants from chocolat!... Milk blocks the health benefits that derive from eating regular moderate amounts of dark chocolat. Antioxidants gobble up free radicals, destructive molecules that are implicated in heart disease and other ailments.

Dark chocolat is healthy yet you noticed that most brands are bitter. XOCO is sweeter, tastier and more pleasing while above all a healthy part of the daily diet.