Chocolate's history goes back to ancient civilizations of Maya and Aztecs, and cocoa drink was favourite among aristocracy, firstly in Spain and later in the rest of Europe. Today on the market a wide range of chocolates can be found and jet only three types of chocolate exist: dark, milk and white. Technology of chocolate production is very specific and asks for a great knowledge and experience of a food technology engineer. Guidelines on healthy nutrition recommend restricted consumption of chocolate due to its high carbohydrate (around 60 %) and fat (around 30 %) content. Still, dark chocolate (with at least 70 % of cocoa) is recommended for many beneficial effects on the health. Chocolate acts as a stimulus because it increases the level of dopamine in the brain, affects blood vessels elasticity and blood pressure therefore diminishing the risk of stroke, but also the risk of cardiovascular diseases, can prevent diabetes, elicits the activity of satiety hormones therefore reducing the amount of food consumed, diminishes the level of stress in pregnant women positively affecting pregnancy outcome, and shows the potential on cognitive functions, especially among elderly. Its composition, polyphenol content, minerals (especially magnesium) and amino acids are responsible for chocolate's beneficial effect on the heath.