By Hollie W. Best
Gannett News Service

If you are still nibbling on those Valentine's chocolates, here is something to make it a less-guilty pleasure: Chocolate contains a phytochemical known as flavonoid, which appears to protect against heart disease by preventing plaque build-up.

Chocolate also contains oleic acid, a monounsaturated fat also found in olive oil. Oleic acid makes up one-third of the fat in chocolate and has been shown to be beneficial for heart health.

The American Dietetic Association gives tips to get the most benefit from chocolate:

• Chocolate is best tasted on an empty stomach. Never put chocolate in the refrigerator - the cocoa will separate and form a white "bloom."

• Start with the one that has the least cocoa, most likely a milk chocolate - unless it's white chocolate, which has cacao butter and no cocoa.

• When tasting dark chocolate let the chocolate sit in your mouth for a few seconds to release its primary flavors and aromas. Then chew it a few times to release the secondary aromas. Let it rest lightly against the roof of your mouth so you experience the full range of flavors. Finally, enjoy the taste in your mouth. Remember that moderation is important.