My policy for chocolate, as with cheese, beer, gin and other things that I really like and could make myself even more globular than I already am if I were less scrupulous, is to have the best quality I can find but only in small amounts and only occasionally. So a slab of 70% or even 85% dark chocolate from Hotel Chocolat once a month, which I can spin out over a few days, beats Cadbury's Dairy Milk or Galaxy any day.
Yesterday, on the pretext of my Christmas and Hogmanay going awry and it being a perfectly foul day in Glasgow, I treated myself to a piece of Queso de Valdeón from IJ Mellis's cheese emporium in Great Western Road. It's a pungent semi-soft part cow part goat heavily blue-veined cheese from the Spanish province of León that comes wrapped in sycamore leaves and it takes your head off. Beats any supermarket mousetrap hollow but you really don't want too much of it at a time so there's no temptation to scoff the whole piece at one go.
I never buy sweet biscuits because I know I won't be disciplined enough not to scoff them even if they are Dark Chocolate Gingers by Border Biscuits of Lanark (be still my beating heart) or my favourite Lemon Melts by the Island Bakery of Tobermory. The best quality biscuits are actually all the more moreish and so are probably evil.