Is Hershey's Dark Chocolate Actually Good for You? Unpacking the Health Claims

January 5, 2026 •

3 min read

While more than half of people consider dark chocolate a healthier candy, not all dark chocolate is created equal. Before you reach for that Hershey's Special Dark, it is important to understand the significant differences between high-quality dark chocolate and more common, mass-produced versions.

Quick Summary

Despite its perceived health halo, Hershey's dark chocolate contains low flavanol levels due to alkali processing and has tested positive for heavy metals. Health-conscious consumers should seek higher cacao, less-processed alternatives for potential benefits.

Key Points

Heavy Metals: Hershey's Special Dark has tested high for heavy metals, including lead, which poses health concerns.
Alkali Processing: Hershey's uses the 'Dutching' process, which neutralizes acidity but also significantly reduces the beneficial flavanol antioxidant content.
Low Flavanols: Due to processing, independent testing found Hershey's Special Dark to have some of the lowest flavanol levels among many brands.
High Sugar Content: Despite being dark, Hershey's contains a higher amount of added sugar and other ingredients than high-quality dark chocolate.
Higher Cacao is Better: For real health benefits, look for dark chocolate with at least 70% cacao content and minimal processing.
Choose Healthier Brands: Consider brands like Hu Kitchen, Theo, or Alter Eco, which are often cited for their higher quality and less processing.

The Allure of Dark Chocolate: Health Claims vs. Reality

For years, dark chocolate has been praised as a health food, lauded for its antioxidants, potential cardiovascular benefits, and rich mineral content. This reputation is based on studies of high-quality, high-cacao chocolate, not all products labeled as 'dark.' Many assume a dark chocolate bar from a common brand like Hershey's offers the same health advantages. The reality, however, is much more complex, and a closer look at Hershey's manufacturing process and ingredient list reveals why its nutritional profile falls short of healthier alternatives.

The Critical Impact of Processing: Dutching Explained

The biggest factor separating Hershey's Special Dark from more nutritious dark chocolates is a process known as "Dutching," or processing with alkali. This method was originally developed to make cocoa powder less bitter and darker in color. While it achieves those goals, it comes at a major cost to the chocolate's nutritional value.

Destroys Flavanols: Flavanols are the beneficial antioxidants responsible for many of dark chocolate's acclaimed health effects, including improved blood flow and reduced inflammation. The alkalization process significantly reduces these flavanols.
Milder Taste, Fewer Benefits: The milder taste that results from Dutching means less natural bitterness, but it also means the chocolate lacks the potent, beneficial plant compounds found in less-processed cocoa.

Independent testing has confirmed this issue. A ConsumerLab.com study found that Hershey's Special Dark chocolate bar had one of the lowest concentrations of cocoa flavanols among 16 popular dark chocolates tested.

Heavy Metals: A Concerning Discovery

Beyond the loss of antioxidants, a more serious health concern has emerged regarding mass-produced dark chocolate. Consumer Reports testing discovered that many popular dark chocolate bars, including Hershey's Special Dark, contain detectable levels of heavy metals like lead and cadmium. While these metals occur naturally in cacao, their presence in significant amounts can pose health risks, particularly with frequent consumption. The Consumer Reports study found that Hershey's Special Dark Mildly Sweet Chocolate, in particular, exceeded California's maximum allowable dose level for lead.

Hershey's Dark Chocolate vs. High-Quality Dark Chocolate: A Comparison

To highlight the key differences, consider this comparison table contrasting Hershey's Special Dark with a representative high-quality dark chocolate.


Feature	Hershey's Special Dark	High-Quality Dark Chocolate (e.g., 70%+)
Cacao Content	45%	70% or higher
Flavanols (Antioxidants)	Low (due to alkali processing)	High (minimally processed)
Processing Method	Processed with Alkali (Dutched)	Minimally processed, Natural Cocoa
Heavy Metals	Tested high for lead	Many brands test lower; some brands prioritize low levels
Sugar Content	Significant added sugar	Often less added sugar

What to Look for in a Truly Healthy Dark Chocolate

For those seeking the actual health benefits of dark chocolate, it is crucial to make an informed choice. Focus on these factors when selecting a product:

Check the Cacao Percentage: Aim for at least 70% cacao or higher. The higher the percentage, the more concentrated the beneficial cocoa solids and the less room there is for added sugar.
Read the Ingredients: The ingredient list should be short and simple. The first ingredient should be cocoa or chocolate liquor, not sugar. Avoid products that list 'cocoa processed with alkali' or 'milk fat.'
Research the Brand: Brands like Alter Eco, Hu Kitchen, and Theo are often cited as healthier options, focusing on high-quality, less-processed ingredients. Be aware that even some higher-end brands have been shown to contain heavy metals, so seeking out brands that test their products is recommended.
Moderation is Key: Even the healthiest dark chocolate is still a calorie-dense food with fat and some sugar. Enjoy it in moderation to reap the benefits without derailing your diet.

Conclusion: Making the Healthier Chocolate Choice

So, is Hershey's dark chocolate good for you? The short answer is no, not when compared to high-quality alternatives. The combination of low flavanol content due to alkali processing and the presence of heavy metals means it lacks the nutritional punch of minimally processed, high-cacao dark chocolate. While it is a satisfying treat, those seeking the antioxidant power and other health benefits of dark chocolate should look elsewhere and choose a brand with higher cacao content and less processing. The benefits of true dark chocolate come from the quality of the cocoa, not just the name on the wrapper. For more information on selecting healthier chocolate options, refer to reputable sources like Consumer Reports, which has conducted extensive testing on the issue of heavy metals in dark chocolate.

Frequently Asked Questions

High-quality dark chocolate (typically 70%+ cacao) is rich in antioxidants called flavanols, which can help lower blood pressure, reduce inflammation, and improve blood flow.

Hershey's dark chocolate is processed with alkali, which removes many of the beneficial antioxidants, and has been found to contain concerning levels of heavy metals like lead.

Processing with alkali, also known as 'Dutching,' is a technique that reduces the natural bitterness of cocoa and darkens its color. Unfortunately, it also destroys a significant amount of the healthy flavanol content.

Healthier brands often use minimal processing and higher cacao percentages. Some examples include Alter Eco, Hu Kitchen, and Theo Chocolate, though checking for heavy metal testing is still advisable.

The consumption of heavy metals like cadmium and lead, even in small amounts, is unhealthy and can be linked to various health problems in both adults and children with prolonged exposure.

For maximum health benefits, nutrition experts recommend choosing dark chocolate with a cacao percentage of 70% or higher. Higher percentages generally mean more flavanols and less sugar.

Yes, but in significantly lower amounts than less-processed dark chocolates. The alkali processing drastically reduces the flavanol content, negating many of the potential health benefits.