AKA, not white chocolate. Regular milk would be healthier than cream, but pure dark chocolate is going to be the best for you overall. Milk and white chocolate have different ingredients to the point that some food bureaus like the American FDA don’t regard white chocolate as real chocolate compared to the former. 4. White Chocolate: “White chocolate is the least healthy, since it contains zero cocoa solids,” Hunnes emphasizes. Ingredients and Flavor. Any chocolate, whether dark chocolate, white chocolate or milk chocolate, should be consumed wisely and in the right amount, as we know the after effects of consuming too much. Dark chocolate is lower in fat than milk chocolate, so it might not upset your GERD symptoms as much as milk chocolate can. Milk (and dairy in general) has lots of sugars and fats in it even if it’s not high-sugar cream, so adding milk to dark chocolate will pretty much make it milk chocolate. You’re better off sticking with milk chocolate (50 percent sugar) or even better, dark chocolate (25 percent sugar) that has hella antioxidants. Chocolate milk with reduced sugar is available for a healthier (but is still full of chocolatey deliciousness) option. Milk chocolate contains more milk and dairy fat, giving it a creamy texture and lighter brown color with less bitter flavor than dark chocolate. According to a 2005 study, chocolate with at least 60 to 69 percent cacao solids might protect your cardiovascular system and reduce your risk of heart disease. *But* dark chocolate beats both. The nutritional profile of milk chocolate is higher than that of white chocolate because of the presence of cocoa in it and it can have positive effects on the health when consumed in limited amounts. Chocolate (or flavoured) milk does contain added sugar that gives it its sweet chocolatey taste, which gives it a different nutritional profile compared to white milk. That being said, anything in moderation is going to be fine. 7. White chocolate is an even better bet because it doesn’t contain cocoa. It can be more of an acquired taste, but many people prefer the rich flavor. But when you extrapolate that out across the country where more than 60% of the milk served in school cafeterias each day is chocolate, it is easier to see why experts are concerned. Milk chocolate is a bit better, less sugar and some cocoa solids, slightly less caloric. The study also found that when white milk was the only option available, students wasted 30% more milk … It's higher in cocoa solids, (the higher the percentage the better, and more butter it becomes), which means it's plenty of antioxidants. The bottom line is this: If chocolate makes your symptoms worse, avoid it. White chocolate is not a good choice for those trying to lose weight because of its high-calorie content. The main distinguishing feature is the ingredients that make the chocolate. Again, white chocolate is generally known by most manufacturers as a chocolate imitation. Because dark chocolate contains less fat and sugar and almost no milk, it is significantly more bitter than milk or white chocolate. 6. ‘It’s just sugar and cocoa butter.” Each type of chocolate is produced differently, so their flavors vary significantly. ; Dark chocolatecontains little or no milk and is mostly comprised of cocoa solids, cocoa butter, and sugar. Milk Chocolate: “Milk chocolate has less cacao than the chocolates we’ve already mentioned, as well as much more sugar and milk solids,” Hunnes says. The bottom line. The key is to make sure you’re getting a real dark chocolate option—not milk chocolate in disguise.