Ketika produsen cokelat mengolah cokelat, zat padat biji cokelat bisa dihitamkan, dan kandungannya flavonol, yang lebih menggigit dihilangkan, sehingga cokelat berwarna gelap tidak memiliki kandungan flavonol.
When the chocolate producer proceded chocolate, solid substance of chocolate seeds could be blacken, and its flavonol content, which was more biter eliminated, so dark chocolate did not have flavonol content.