Bombón

Keep them in a cool, dry place away from sunlight and strong-smelling foods. If the room is hot, chill them in an airtight container and let them come back to room temperature before unwrapping, so condensation does not mark the chocolate.

Choose a mix of fillings and textures—such as nutty, caramel or fruit-centred pieces—and check that the chocolates are intact, without pale streaks or a sticky surface. For a platter, serve them at room temperature so the chocolate and filling are easier to taste.

Yes: chop them and fold them into brownie or biscuit dough near the end of mixing. They can melt into pockets, so leave larger chunks rather than expecting them to behave like plain chocolate chips.

Use small filled chocolates or chocolate truffles when the recipe needs bite-sized sweets; for a chopped topping, use chocolate chips or chopped chocolate. Plain chocolate will not provide the same filled centre.

Bombón usually means an individual chocolate sweet, often filled, while “chocolate candies” is a broader label that can include filled and unfilled pieces. Chocolate candies have 506 kcal per 100 g; bombones have 475 kcal per 100 g.

They are a sweet treat rather than a meaningful protein food: a 100 g portion contains 4.8 g of protein.