A high flavonol content is thought to give chocolate a healthy kick, an expert has explained.

Nutritionist Christine Dobmeier of the University of Maryland Medical Center told the Baltimore Sun while the sweet hamper favourite is generally perceived as being bad for the body, some research has shown it to be beneficial to health.

Dark varieties especially are said to aid blood flow and promote good levels of cholesterol because they are packed with flavonol.

"Though it sounds like some kind of wacky flavour, it is actually a type of flavanoid … something that helps protect plants by repairing damage from environmental toxins," she stated.

For a healthy treat, Ms Dobmeier recommended using chocolate for dipping fruit, such as cranberries or blueberries – which also contain antioxidants and flavanoids.

Yesterday, in the Winston-Salem Journal, co-owner of Wine Merchants Gourmet David Joyce advised the confection should be paired with sparkling wine – especially rose varieties.