Chocolate candies

Keep them in an airtight container in a cool, dry, dark place, away from strong-smelling foods. If the room is hot, refrigerate them in a sealed container and let them warm up while still sealed to limit condensation.

You can melt plain chocolate candies gently in short bursts in the microwave, stirring between each, or in a bowl over barely simmering water. Candy shells, fillings and other inclusions can make the result lumpy, so use plain chocolate for a smooth coating or ganache.

Serve them with coffee or tea, or add chopped pieces to biscuits, brownies and ice cream. Salted nuts, dried fruit and a little orange zest are good matches for the sweetness.

Usually, if the recipe needs chocolate pieces stirred into a biscuit or cake batter; chop the candies to a similar size. For melting or coating, use plain chocolate instead, as shells and fillings may not melt smoothly.

No: keep them out of reach. Chocolate contains theobromine, which dogs cannot process well, and some candies also contain ingredients such as raisins or xylitol that are dangerous to dogs.

Milk chocolate has more fat: 29.7 g per 100 g, compared with 25 g in chocolate candies.