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The following were pulled from a 2006 article. The most meaningful quantities of polyphenols and procyanidins come from baking chocolate and natural cocoa powder. The products studied were those with the highest sales in the US at that time. The study was sponsored my Hershey. I use Scharffen Berger Natural Cocoa Powder, unsweetened, which was not studied. Of note, "Artisan Confections Company, a wholly owned subsidiary of The Hershey Company, markets such premium chocolate offerings as Scharffen Berger and Dagoba."
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Goldsmid? I don't think so.
You want a reliable source? Just look at the manufacturer's own websites. Read the labels. It's pretty damn easy.