Share 'Flavinols being removed from dark chocolate'

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 particula…