Sadly, a family-sized bar of milk chocolate is not on the list here.

“The darker the chocolate, the higher the cocoa powder content,” says Stansbie. “It is better to opt for raw chocolate with a high percentage of cocoa powder (70% and above) to maximise antioxidant intake.”

And not all dark chocolate is made to the same quality – and of course it does still contain plenty of fat and sugar.

“Cadbury’s Bourneville chocolate is a very popular type of dark chocolate but, when you take a look at its nutritional content, it’s not that different from your average bar of Dairy Milk,” says Emma Thornton, a qualified nutritionist at Avogel.

“It still contains 13 grams of fat and 26 grams of sugar, which is only a gram lower than Dairy Milk – so you’re unlikely to notice much change by switching to that kind of dark chocolate.”