Chocolate-coated peppermint candy

Keep it in an airtight container in a cool, dry cupboard, away from sunlight and strong-smelling foods. Refrigeration can make the chocolate develop a pale, dusty bloom; if the room is very warm, chill it in a sealed container and let it come to room temperature before opening.

Yes. Chill the pieces briefly so the chocolate is firm, then chop with a large, sharp knife; fold them into brownie or biscuit dough near the end so they keep distinct pockets of peppermint.

You can, but the sugary peppermint centre may soften or turn sticky rather than melt smoothly. For a drizzle, melt plain chocolate separately and use the candy chopped as a topping.

Its cool mint flavour works well with coffee, vanilla ice cream and rich chocolate desserts. Chop a few pieces over brownies or a chocolate cake just before serving for a crisp, minty contrast.

Chocolate-coated fondant candy is the closest substitute for a soft, sweet centre, though it lacks the peppermint flavour. Add a little peppermint extract to melted chocolate or the dessert mixture if you want to bring back the mint note.

Both pair a sweet fondant-style centre with chocolate, but peppermint candy has a distinct cool mint flavour. Fondant candy is usually milder and lets the chocolate flavour come through more clearly.

Whole or hard pieces can be a choking risk for young children. Don’t give them to a child who is not yet able to manage firm sweets safely; for older children, break the candy into small pieces and supervise.