Fatty acids are divided into two groups: saturated and unsaturated. This is according to their degree of saturation (number of double bonds). Fatty acids with no double bonds are termed as saturated. If hydrogen atoms are replaced by a double bond or several double bonds between the carbon atoms, they are called unsaturated. If they possess one double bond, fatty acids are termed as monounsaturated.

If they possess several double bonds, they are termed as polyunsaturated fatty acids. They are essential components, which the body cannot produce itself.

Essential fatty acids are important for, for example, building cell membranes. They ensure their function and density. They participate in regulating cholesterol metabolism and are precursors of some locally effective hormones (e.g. prostaglandin, thromboxane, and leukotriene). These tissue hormones are involved in cicatrisation, inflammations, platelet agglomeration, and other different functions.

Because of their large presence in cocoa butter, saturated fatty acids, stearic (34%) and palmitic acid (25%), as well as monounsaturated fatty acid, oleic acid (28%), predominate in chocolate. They are followed by disaturated fatty acid, linol acid (2%). Linol acid is an essential fatty acid.

Saturated fatty acids are known for increasing the risk of cardio-vascular diseases, in that they increase plasmalogens and lipoprotein.

Stearic acid, the predominating saturated fatty acid in chocolate, does not increase blood cholesterol levels to the same degree that other saturated fatty acids are known to do. LDL cholesterol levels are not burdened by the saturated fatty acids in chocolate. The following are also present to a higher degree in chocolate: monounsaturated fatty acid, oleic acid, and diunsaturated fatty acid, linol acid (an omega-6-fatty acid).