Cacao tree with fruit pods

Ah, chocolate! The nectar of the gods. It’s decadent, delicious, and, in some cases, full of ingredients you don’t want in your body. I’m not just talking about fat and sugar, which can be detrimental to your health (and waistline), but more insidious stuff such as pesticide residues or even lead.

While high-quality, conventional chocolate is unquestionably tasty—and has been shown to offer powerful antioxidants and other health benefits—there can be pesticide residues present in the cocoa powder used to manufacture it, which can have harmful effects on the body.

The best way to satisfy your sweet tooth and minimize your risk of ingesting dangerous ingredients is to go organic. Organic chocolate is made from organic cocoa beans, therefore minimizing the use of pesticides. Plus, when eaten in moderation, it can contribute to heart health, suppress chronic coughs, add much-needed magnesium to the diet, help control blood sugar, and improve your mood. Not to mention all the ways it’s better for our environment.

Photos: Gary Coffey

Thank goodness there are now lots of places to buy organic chocolate, including Whole Foods, Hannaford and Shaw’s supermarkets, and Vermont’s own Lake Champlain Chocolates. (In the interest of full disclosure, you should know that my husband, Gary Coffey, works there.) Better still, with so many options to choose from , there’s no need to compromise on flavor!

 So go ahead and indulge—just remember to eat responsibly!