Chocolate in its most processed form is loaded with extra oils and sugars. The more fat in the chocolate, the weaker the antioxidants. Dark chocolate and baking cocoa are excellent sources of polyphenols because much of the original cocoa bean remains intact after processing. However, chocolate in its more processed form is loaded with extra oils and sugars lowering its level of polyphenols. So, while a bar of dark chocolate weighing about 1.5 ounces contains approximately 950 milligrams of antioxidants, a similar bar of milk chocolate contains about only about 400 milligrams.
White chocolate is a confection of fat and sugar and contains no antioxidants at all.
Chocolate's caffeine level has been exaggerated. Chocolate has about a 10th of the caffeine in a cup of coffee. Chocolate's chemical properties may add just the right touch to your Valentine's Day plans. Chocolate contains phenylethylamine, which research suggests is a stimulant released during intimacy. Studies also suggest that carbohydrates found in chocolate increase serotonin, a chemical that affects mood by increasing appetite and sexual interest.