One of the plus sides to chocolate’s highly addictive quality is that some of the best cocoa-based treasures out there are also the richest in antioxidants and other good-for-you stuff (unlike, say, potato chips, where only those fried to the most divine degree of salty crispness really ever achieve perfection). Hardcore chocoholics often go for the dark variety, which is loaded with flavonoids that may help protect against heart disease and lower your blood pressure. In fact, notes Jessica Harlan in a Lime.com post titled “Rx: Chocolate,” one researcher claims that “dark chocolate contains more flavonoids than any other food, including blueberries, red wine and green and black tea.” Jessica spotlights various forms of chocolate therapy, such as the low-carb, low-glycemic, fiber-fortified Vere. Recommended by ThisNexters H.M. and Colin R., Vere “claims its chocolate has twice the antioxidants of standard dark chocolate, thanks to the shorter fermentation cycle required by the type of bean used, an heirloom cocoa bean from Ecuador,” notes Jessica.

Also full of flavonoids, CocoaVia chocolate bars offer “indulgence without guilt,” says shopcaster Joanne Eglash. At 90 to 100 calories per serving, the bars deliver folic acid, vitamins B6, B12, C, and E, plus healthy-yet-deelish add-ins like wild blueberries and roasted almonds.

For a more luxe chocolate experience, Aida and Gordon like to break off a bit of Amedei Chocolate’s 70% Cocoa Extra Bitter bar. “Every time I buy Amedei I chide myself for spending so much on a chocolate bar,” says Aida. “And then I take my first bite and all is forgiven.” Gordon adds that the dark stuff is “luscious, smooth, bitter but in a rewarding, not off-putting way. Eat some of this and give your body some luxury antioxidants.”

My personal favorite in fancy chocolate is Vosges Haut Chocolat’s Black Pearl Bar (loved up with wasabi and black sesame seeds), but lately I’ve been so curious about Vosges’ Woolloomooloo Bar (sprinkled with hemp seeds, which are full of those fabulous essential fatty acids). Sarah G. meanwhile, picks the Vosges Haut-Chocolate Red Fire Bar, which burns hot with ancho and chipotle chili peppers and Ceylon cinnamon. (I myself got a shipment of these at work once a few years ago for a product feature I was writing – basically, it was the best day that’s ever happened, at least in my work life.)

And Dagoba Organic Chocolate doubles its awesomeness points by doing good for both chocolate lovers and the planet: Winner of the Green Power Leadership Award, the Socially Responsible Business Award, and Spirit of Organic Award, the eco-friendly chocolatier offers up dark-chocolate delectables like the dried-cherry-infused Mon Cherri bar (“A weakness but one that can shake a bad mood right out of my system,” shopcasts Angie McKaig). And, as Jeff Stuppler points out, “any chocolate bar from Dagoba is heavenly. I break off a piece each night to satisfy my sweet tooth rather than resort to extreme measures, like a trip to Ben & Jerry’s.”