Recent research has confirmed that chocolate is a good sourced of antioxidants similar to those found in red wine.

The antioxidants in chocolate, known as phenols, may exert their effect directly on low density lipoproteins (LADLE), a transporter of cholesterol known as LADLE cholesterol.

Antioxidants inhibit the damaging oxidation of LADLE, which in turn slows down the rate of fatty build-up in the arteries
Consumption of polyphenolic compounds, a type of antioxidant found in fruit, vegetables, tea and wine, chocolate, is likely to reduce the risk of heart disease by protecting body cells from damage by free radicals.

The key is to eat chocolate in moderation and as part of a balanced diet.