Maybe. Chocolate contains flavonols and other flavanoids. Research shows that eating chocolate containing 30-1080 mg of flavonoids for 2-18 weeks can reduce systolic blood pressure by 3-5 mmHg and diastolic blood pressure by 2-3 mmHg. But there’s no way for you to know if the chocolate you’re eating contains enough flavonoids to be beneficial. Dark chocolate contains more flavanoids than milk chocolate or white chocolate. But the color of the chocolate and the percentage of cocoa present do not provide a measure of the flavanol content. These constituents are bitter and are often removed during the processing of the cocoa. So enjoy chocolate in moderation as a treat, but don’t count on it to lower blood pressure.
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