Flavonols, which are credited with providing most of chocolate’s health benefits, are typically found in dark chocolate and are what helps to give it the bitter taste.

Research has shown they can decrease blood pressure and also increase the function of the vascular system.

They have also been linked to increasing blood flow to the brain, and have been suggested as useful for helping treat stroke patients. There is also some evidence that they can help reduce insulin resistance in diabetics.

Scientists believe that the genome could help them to identify new flavonols that have a less bitter taste and so their levels can be increased in chocolate bars without making them unpalatable.

They also hope it will lead to other discoveries about other nutrients in the cocoa beans that could be boosted.