How many times have most of us reprimanded ourselves for indulging a bit too much in chocolates? While gorging on chocolates is certainly not what we recommend, eating it in moderation can do you a whole lot of good.

The cocoa in chocolates is an excellent source of catechins, which are polyphenols of the flavanol group. These are known to defend us against heart disease and cancer, among several other ailments.

Eating chocolate reduces the risk of cancer and heart disease and also helps prevent migraine headaches. Endrophins are released in the brain once we consume chocolates, which not only give you a ‘happy high’, but also act as pain-relievers and reduce stress.

The serotonin present in chocolates acts as an anti-depressant, which cheers you up. If you’re trying to put on weight, chocolates are known to boost your appetite.

Having a small quantity of dark chocolate daily is good for your heart — it reduces blood pressure in people who suffer from high blood pressure and also lowers cholesterol by up to 10 per cent.

Dark chocolate is known to have more antioxidants than white or milk chocolate since it has 65 per cent or more cocoa content. Avoid chocolates that have nougat, caramel or other similar fillings since they just contain extra sugar and fat. Instead, go in for chocolate that has nuts.