I have read from several different sources that the flavinols (sources of antioxidant and heart health) create a bitter taste and are therefore usually mostly removed in the chocolate making process. There is a Mars product, Cocoavia, as well as a Barry Callebaut product that claim to retain more flavinols. Are these two really the only "healthy" dark chocolates?
The Mars product looks particularly unappetizing. They have put blueberries and soy in for the extra nutrition! Yuck.
I'm sure glad that I eat chocolate for pleasure.