Although chocolate is very rich in magnesium, it is high in oxalic acid which in excess can inhibit calcium and other mineral absorption by the body. In the end , chocolate appears to be neither devil nor saint. As in all matters, dosage is critical, and moderation is the key. Each kind of chocolate reacts differently to heat and moisture and the differences are not solely in the taste. Cheap imitations are made with vegetable oils instead of cocoa butter and are best avoided.
White chocolate is the most fragile form of chocolate.
Cocoa used as money. According to Aztec Indian legend cocoa seeds were brought from Paradise and wisdom and power came from eating the fruit of the cocoa tree. In 1519, Hernando Cortez conquers the court of Emperor Montezuma of Mexico, returns to Spain with chocolate. Very expensive, it was considered a drink for the elite. Christopher Ludwig Hoffmann's treatise Potus Chocolate recommends chocolate for many diseases.