Why not? you could look at it from the point of view of cocoa containing caffeine, theophylline and theobromine, other methylxanthines etc. that act to open the airways. This applies to dark chocolate mind you, (which is generally also consumed in thin slices rather than bulky blocks), and also meant to be good for the heart. So why not switch, if you don't already, to dark chocolate? there are some excellent high cocoa dark chocolates available, with flavourings like orange, lime essential oils, chili pepper (lovely combination) and perhaps my favourite, salted. 95% cocoa with little chunks of salt in it...oh my..I'm normally not a chocolate hog, I'm not much for milk chocolate, although I'll certainly eat it if I'm offered some, but I won't buy it, at least not chocolate bars, I don't include things like mars/snickers bars in that, and other stuff coated in milk chocolate.
But otherwise, I find it too sweet really, I like the really high cocoa, bitter dark chocolate best, white 'chocolate' I find to be insipid crap fit for little more than decorating foodstuffs.
I did have a few times, yellow chocolate, with a banana flavour, that was good too.