Chocolate is an industrialized product elaborated from cacao. Although it is usually considered to be a mere confectionery product, many studies have demonstrated that the daily consumption of moderate amounts of flavanol-rich cacao products is associated with enhanced endothelial function, improved blood pressure control in hypertensives, increased insulin sensitivity and modest decreases in low-density lipoprotein cholesterol and increases in high-density lipoprotein, accompanied by less lipid oxidation (a major driver of atherogenesis). These effects may follow the activation of AMPK, a master metabolic enzyme. Prospective studies will be needed to confirm the virtues of flavanol-rich chocolate as a healthy food and the usefulness of its most abundant flavanol, epicatechin, as a nutritional supplement.