Context and objective: Dark chocolate is a widely available source of polyphenols that can be easily incorporated into the regular diet of individuals. The purpose of the study was to determine whether dark chocolate is a beneficial substance and whether it should be regarded as a valuable element of a nourishing diet. Materials and Methods: To evaluate potential health benefits from regular consumption, the impact of dark chocolate intake on such health aspects as the cardiovascular system, the gut–brain axis, as well as carbohydrate metabolism and obesity treatment, was investigated through the analysis of available recent studies on this topic. Results: Analysis of beneficial properties of different types of dark chocolates shows that those with the highest cocoa content usually contain the highest amounts of polyphenols, which are mainly responsible for the positive health effects of dark chocolate consumption. Conclusions: Therefore, more attention should be paid to the polyphenol content of dark chocolate rather than cocoa percentage only. The presented data suggest that the preferred type of dark chocolate resulting in beneficial health outcomes should be contain 80% (or at least 70%) of cocoa. Moreover, there is a need for proper nutrition education from an early age, as eating habits developed during childhood influence food preferences and dieting schemes in adulthood.