Assorted chocolates

A 30 g portion—roughly three or four small chocolates—provides 144 kcal.

Keep them in their wrappers in a cool, dry cupboard, away from sunlight and strong smells. If you’ve chilled them, let them come to room temperature before unwrapping to reduce condensation on the chocolate.

Yes. Chop them into bite-sized pieces and fold them into the biscuit and marshmallow mixture before chilling; adding them near the end helps keep the centres in chunks.

You can, but chop them first and expect caramel, fondant or praline centres to melt differently from plain chocolate chips. For neater chunks, press the pieces into the tops of the cookies just before baking.

Serve a few with coffee or tea. Let chocolates from a cool cupboard sit out briefly so the centres aren’t too firm.

No. Assorted chocolates are a selection of different pieces and fillings; praline usually means a nut-based filling or confection, often made with hazelnuts or almonds.

No. Chocolate can poison dogs, and the risk depends on the type and amount eaten. If your dog has eaten any, contact a vet promptly and keep the packaging to hand.

They may contain nuts, milk, soya or other allergens, and recipes can differ between pieces in the same box. Read the allergen information on the packaging; be especially careful with loose chocolates, where you may need to ask for the information.