Yes. Numerous studies show that as dark chocolate (at least 70% cocoa powder) intake goes up (up to about 3 ounces a day), heart disease risk goes down. A report from Harvard School of Public Health, which reviewed 136 studies on chocolate and heart disease, concluded that people who consume chocolate on a regular basis have almost a 20% lower risk for heart disease. The flavonoids in dark chocolate act much like aspirin to thin the blood and reduce the risk for deadly clots. They reduce inflammation of the artery walls associated with atherosclerosis and protect LDLs, the bad cholesterol, from being damaged by free radicals, which otherwise makes them sticky and more apt to clog arteries. Dark chocolate eaters also have higher levels of the good cholesterol, called HDLs. In short, feed people chocolate and their blood levels of antioxidants rise, their arteries become more elastic, blood clots dissolve, and their risk for heart disease drops. Just two weeks of including a 1.6-ounce dark chocolate bar in the daily diet is enough to note improvements in antioxidant levels and artery function.