Studies have shown an association between chocolate intake and cardiovascular disease risk. However, whether chocolate intake is an independent protective factor for cardiovascular disease remains uncertain. Therefore, our aim was to further evaluate the association between chocolate intake and cardiovascular disease. By searching databases (PUBMED and EMBASE) and references of published literature, we included a total of 10 studies related to chocolate intake and cardiovascular disease risk, including a total of 203,462 study subjects. We used a fixed-effects model and a random-effects model to calculate the overall relative risk, respectively. The results showed that the risk of cardiovascular disease was significantly reduced by 25% (RR, 0.75; 95% CI 0.62, 0.91) and the risk of stroke by 19% (RR, 0.81; 95% CI 0.73, 0.90) in the highest chocolate intake group compared with the lowest intake group. Dose-response analysis showed that for every 5 g increase in chocolate intake, the risk of cardiovascular disease and stroke was reduced by 30% and 10%, respectively. Thus, increasing chocolate intake significantly reduced the risk of cardiovascular disease and stroke. The results of this study were published in the International Journal of Cardiology (impact factor 7.078).