It’s that time again: Valentine’s Day. You’ve been struck by Cupid’s arrow; you’re in love and life is beautiful – or that arrow left a wound and love seems like a cruel joke. Whether your heart is wide open or too hurt to penetrate for now, you’ll be happy to know dark chocolate is here for you! Those in love will enjoy the sensual sensation of its great taste as well as the endorphins released.

Those of you with a wounded heart, take comfort in the fact dark chocolate increases serotonin levels and acts as a mild anti-depressant. And chocolate – made from plants – contains many of the health benefits of dark vegetables, which is another reason why it makes the list of the must-eat foods in 2009.

If you have a force field around your heart, you will appreciate the antioxidant properties of dark chocolate (eight times more free radical protection than strawberries weight for weight), and the fact that a small amount of dark chocolate every day can result in reduced blood pressure and help you chill out.

Dark chocolate can also reduce your LDL cholesterol levels by up to 10 percent. Not bad for the tasty little bar.

Like love, chocolate can lead you down a bad road. First, chocolate is high in calories and high in fat, so moderation is the key; you should only consume 3.5 ounces per day. Dark chocolate is good for you. Milk and white chocolates are only good for taste and thickening your thighs and waist, and they provide very little nutritional value and lots of sugar.

Dark chocolate should be at least 55 percent cacao to be worth its weight. Avoid nougats or caramels in the bar because they only add more sugar. Nuts and fruits are fine. Do an Internet search of “how to eat dark chocolate” and read proper techniques and recipes. Much like navigating fine wine, there is a science to eating dark chocolate.

My sister-in-law Cat has chocolate down. She only eats Scharffen Berger Fine Artisan Bittersweet 70 percent cacao dark chocolate in the light blue box. She has exquisite taste and says it is the only chocolate you will need to keep your heart healthy and in love. Her great figure and her 10-plus years happily married is proof of that!

by Stephanie Gallagher, suite101.com

Note: Gallagher uses Zsweet, an all-natural sugar substitute made from erythritol to lighten the calorie load of these brownies. If you can’t find Zsweet, feel free to use sugar or another sugar substitute.

1 cup dry roasted, salted almonds, chopped

Preheat oven to 325 degrees. Spray a 9-by-13 pan with nonstick cooking spray. Heat butter in a three-quart saucepan over low heat. Stir in chocolate chips and unsweetened chocolate until smooth. Remove from heat. Add sugar, Zsweet, and vanilla, stirring until well blended. Whisk in eggs, one at a time. Add egg whites. Fold in flour and nuts. Pour into prepared pan. Bake 30 minutes.