* Brown has flavonoid compound which according to research can avoid stricture of vein which can cause heart attack and stroke. this flavonoid also there is in green tea, apple , and orange.
* Increasingly brown dark, increasingly bitter high rasanya..semakin of its(the flavonoid rate. But this fact doesn't make we may eat chocolate as delicious as his(its and without bound, with a purpose to health, because we don't know which chocolate is sold marketing having high flavonoid rate.
* Some chocolates is having brand instead eliminates flavonoid rate found on process of cacao becomes chocolate peppermint that is ordinary we are its(the konsumsiHasil is instead lessens health benefit for our body.
* Brown of course contains fat, but, body we can change stearic acid in unsatiated made fat chocolate which good to our heart and doesn't add LDL ( bad cholesterol) on the contrary, can increase HDL ( cholesterol either). So fat in chocolate at all g makes pimply us.
* Brown always felt is delicious and makes balmy us? Simply strong combination from fat, other sugar and chemistry matter in chocolate can increase condition of physical and bounces us, causing can increase mood so that felt pleases when we to eat chocolate.
* Sweet taste at chocolate discharges endorphin that is compound consisted of by amino acid having effect like morphin. our nervous system also gets reaction from teobromin, caffeine and feniletilamin found on chocolate which is compound assisting we to feel the same thing like we are being in a state of falling in love.
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