According to a recent study by the National Insitute of Public Health and Environment of the Netherlands, chocolate...specifically dark chocolate....contains up to four times the antioxidants found in tea.

dark chocolate contains 53.5 milligrams of catechins per 100 grams, while 100 milligrams of black tea contains 13.9 milligrams of catechins.

In addition, when wine chemist Andrew Walterhouse, of the University of California at Davis, measured phenols in various cocoa and chocolate products, his results showed that a 1.5 ounce piece of milk chocolate contains nearly the same amount of phenols as a 5-ounce of red wine, with an antioxidant effect equal to or greater than that of the wine.