For years we have largely managed to resist its smooth, bitter- sweet charms.

But now it seems the tastebuds of more and more Britons are being tantalised by dark chocolate. 

Sales have almost doubled in two years to reach £85million last year, a report revealed yesterday.

Consumers are buying more of the dark variety because of its healthier image, according to the market research analysts Mintel. 

Bitter-sweet: Dark chocolate sales ahve doubled in two years

Senior analyst Mathilde Dudouit said: 'Although dark chocolate is still high in sugar, it is rich in antioxidants and is lower in fat than milk chocolate.

'Dark chocolate now has the reputation as being a healthier alternative to other chocolate and this has really struck a chord with Britain's chocoholics.'

Mintel's report said dark chocolate is considered the healthier option because of its high cacao content. 

First cultivated by the ancient Mayans, cacao is considered to be one of the world's most beneficial 'superfoods' due to its high content of antioxidants. 

Sales of 'luxury' chocolate also soared in the same period, rising by 46 per cent from 2005 to 2007. 

Miss Dudouit said: 'Brits may not be eating chocolate as often as they used to, but they are certainly splashing out more on premium varieties.

'The trick today is to eat less, but to go all out when indulging so that it really is a luxurious treat.' 

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The success of dark and luxury brands has reinvigorated the flagging chocolate market, which enjoyed a 10 per cent increase in value in the two years to 2007. 

Between 2003 and 2005, it grew by a mere 1 per cent.

With a further 5 per cent growth expected in 2008 alone, the British chocolate market should be worth £2.23billion by the end of the year. These trends are predicted to continue long into the future, with sales of chocolate expected to grow by 17 per cent in the five years to 2013.

Despite the success of dark chocolate, sales of milk chocolate remain way ahead. They are currently worth around £1.4billion. 

>According to Mintel, a niche area that could expand is combining chocolate with wine. It suggests upmarket bars could offer a choice of the finest chocolate to go with their best wine or champagne.

Miss Dudouit said: 'In the same way that wine-lovers deliberate over different grape varieties, single - estate chocolate and chocolate made from different types of cocoa beans provide a real opportunity for the true chocolate connoisseur.'