The cocoa industry is failing to meet a highly publicised pledge to stop deforestation in west Africa and eliminate tainted beans from supply chains, environmental campaigners say.

Tis the season to eat chocolate. And for the chocolate industry, there’s nothing sweeter, since this is the time of year when it enjoys a spike in sales and, at least for some, rising profits.

If you are like me and believe chocolate is one of the five major food groups, you also may think of it as a guilty pleasure due to its caloric content.

Nestle has found a way to create chocolate without adding any sugar, relying on leftover material from cocoa plants for sweetening as consumers look for natural and healthier fare.

Just as the Cadbury brothers did more than 100 years ago, the programme works on the ground, hand-in-hand with the men and women who grow the essential ingredients used to make Cadbury Dairy Milk chocolates.

Pairing wine with chocolate can certainly be tricky, but the good news is that there’s plenty of room for experimentation. Perhaps some pre-Easter tasting research will be necessary.