Chocolate contains small amounts of caffeine and larger amounts of the closely related compound, theobromine. It also contains anandamide and two related compounds that stimulate cannabinoid receptors, tryptophan, and polyphenols.[1,2] All of these compounds are detectable in breastmilk in small amounts. Low intake of chocolate by a nursing mother is not problematic, but extreme amounts can affect the infant.
Cacao butter, which is derived from Theobroma cacao, was found to be superior to mother’s milk when applied to the nipples during the first 10 days postpartum. Nipple pain, rashes, and cracks were less frequent in the cacao butter group.[3]