Dark chocolate reduces the risk of a stroke
By preventing high blood pressure, you reduce your risk of a stroke. Studies have shown that the daily consumption of more than 200 milligrams of flavonoids from cocoa has a positive effect on the elasticity of blood vessels.
This corresponds to 10 grams of extra-dark chocolate (or chocolate made from raw cocoa) or 2.5 grams of raw cocoa powder. Milk chocolate contains less cocoa and therefore has little to no effect on blood pressure.
White chocolate contains no cocoa at all, only cocoa butter.
Make sure that you do not overdo it. A piece of dark chocolate now and again is sufficient.