In recent times, many research activities and studies have been done on the nutritional and health benefits of chocolate. The main chocolate categories are dark, milk and white with different content of cocoa solids, milk fat and cocoa butter, resulting in various proportions of carbohydrate, fat and protein content (Afoakwa, 2010). The nutritional and health aspect of chocolate is related to the type, the quality and the quantity of chocolate consumed (Moramarco and Nemi, 2016). It is dependent on the level of cocoa solids, the amount of added sugar and also other ingredients, for example nuts (Lambert, 2009).
Chocolate products contain macronutrients such as energy providing nutrients fat, protein and carbohydrates and also considerable amounts of micronutrients such as minerals, vitamins and antioxidants (Moramarco and Nemi, 2016; Lambert, 2009). According to Beckett (2009), a 100 g bar of plain chocolate is able to provide 24% of the copper needed in a healthy diet.