I have finally found the man of my dreams and the fact that he owns a chocolate factory has everything to do with it.

Chocolate factories, unlike cocoa beans, don't grow on trees and let's face it a girl needs to be practical about her obsessions.

Chocolate has a momentum of its own, with such an unfailing ability to entrap its helpless victim, that every bar of chocolate ought to carry its own health advice.

How about: "Go on, eat it and then just watch as your energy levels and motivation sag" or even: "Warning: Your bum will look really big after eating this."

People become chocoholics for different reasons. Some may need their serotonin or endorphin levels boosting, for an instant, uplifting effect.

Some may require the extra minerals, but frankly, there is more magnesium in bananas and more iron in broccoli.

For most people, chocolate is simply the ultimate in sugar-replacement-comfort therapy and, therefore, very difficult to give up.

My advice is to treat your-self now and again to the best (not most) chocolate you can afford.

Enjoy, but ensure that your diet otherwise is also the best you can manage.

I found out how chocolate made from my chocolate man David Jamieson. He uses cocoa beans from Ghana and mixes chocolate liquor, cocoa butter and cocoa powder with pure vanilla to produce premium chocolate.

The perfect occasional repeat occasional treat (visit him at www.chocolateby-jamieson.com).

The cocoa tree was first cultivated in South America and now widely grown in West Africa.

The ripe, yellow cocoa pods are cut from the trunk of the tree which thrives only in countries within 20 degrees of the equator.

The pods are split open and the beans scooped out for fermenting and drying.

Then they are roasted and ground produce cocoa butter and cocoa liquor.

White chocolate is based on cocoa butter, the fat from the bean. It is also added back into chocolate to provide a smooth texture.

For milk chocolate, add cocoa butter, vanilla, milk and sugar.

Chocolate contains the stimulants caffeine and theobromine which speed up heartbeat and the central nervous system.

In fact, a small 125g (4oz) bar of dark chocolate contains more caffeine than a cup of instant coffee. The feel-good-factor is attributed to the chemical theobromine.

As chocolate also tends to contain large amounts of sugar, it is used by many people as an instant lift when energy levels are low.

The problem is that we may rely too heavily on chocolate for an energy fix.

If this describes you, reduce your intake over several weeks and replace it with Fruit and Nut bars or other acceptable alternatives.

The best time for a woman to give up the bean is at the beginning of her menstrual cycle she should find her chocolate cravings considerably reduced the next time PMS hits home.

Once you have control of your blood sugar balance and are no longer subject to cravings, irritability or fatigue, there is no harm in enjoying the occasional nibble.

Sadly, Mr Jamieson is only to be found in Kentucky, U.S.A. and the same, even more sadly, is true of his factory.

The taste of his beauti-ful chocolate lingers on . . .but I am hopeful that any day now, my postman will deliver a parcel of chocolate heaven just for me.