The effect of climate change on the globe's ability to nurture and grow the raw product – cocoa beans – is, however, staggering.
The Côte d'Ivoire and Ghana are producers of over half of the world's chocolate, and, according to the Intergovernmental Panel on Climate Change (IPCC) Climate Change 2014: Impacts, Adaptation, and Vulnerability report, if nothing drastic changes, these two counties will experience a 2.1°C temperature increase by 2050 – resulting in a huge reduction in their ability to cultivate the crop.
We spoke to leading ethically-minded chocolatiers to find out what is being done, and, what we can do, to keep our fix sustainable.
"We discovered that to realise great flavours, working directly with farmers and estates to ensure that they could get great beans and have them well fermented and dried was very important," he says.
"[We] are delighted to pay a premium, and [we] realise the importance of the bean and encouraging good farmers to grow more, and grow better."
Original Beans also plant a tree for every chocolate bar they sell, in order to try and combat deforestation problems in their cocoa plantations.
For these smaller chocolate companies, it is standard practice to take responsibility for the environmental impact they make, as well as for the workers involved in the farming process.
Divine Chocolate launched the first ever farmer-owned Fairtrade chocolate bar aimed at the mass market in 1998. In 2006, Body Shop International donated its shares to Divine's cocoa farmers' co-op, Kuapa Kokoo.
The co-op's current forty five per cent ownership stake is the first of its kind in the fair trade world. They get an active say as to how the business is run, and receive a share of the profits from Divine's sales.
Co-founder of Sussex-based chocolate company Montezuma's, Helen Pattinson, insists on building independent relationships with farmers and paying more money for a higher quality yield.
She tells us: "It's very easy to stick a logo on a product. It can also sometimes mean only one ingredient of many is fair trade. Guaranteeing a price for a particular product is great, but to me it feels artificial to set a fixed price regardless of quality."
Another huge obstacle for any sustainable company is the quest to minimise the waste generated from packaging.
For Colm Curran, owner of organic chocolatier Seed and Bean, this challenge was the best place to start.
"When we started out, we wanted to create chocolate that was fun, artisan and green. In doing that, we created compostable packaging. This includes the foil, which is made from eucalyptus trees."
Seed and Bean also work to ensure that their production process is as energy efficient as possible. Colm tells us that they have recently moved all of their manufacturing warehouses to the same area of Northamptonshire, in order to cut down on the carbon emissions from transportation.
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With global temperatures rising – and the future of many crops becoming more and more uncertain – it looks like choosing the sustainable option when it comes to chocolate could be a good habit to bring into your lifestyle.
While these bars are more expensive than we're used to, buying well and eating less could be a solution that's good for people, the planet – and your teeth.
For Colm at Seed and Bean, more chocolate companies must go eco-friendly while catering to our sweet tooth.
Like he says: "Sustainability is the future. it has to be that way."