Chocolate-covered raisin

Dry the raisins thoroughly, then dip them in melted chocolate and lift them out with a fork, letting excess chocolate drip away. Spread them apart on baking paper and chill until set; any moisture on the raisins can make the chocolate seize.

Keep them in an airtight container in a cool, dry place, away from sunlight and strong-smelling foods. If your kitchen is warm, refrigerate them, but let the closed container come to room temperature before opening to reduce condensation on the chocolate.

Dark, milk or white chocolate all work; choose a bar intended for eating rather than chocolate chips, which may contain ingredients that make them less fluid when melted. For a smooth, crisp shell, temper the chocolate; otherwise, melt it gently and expect a softer finish.

Not necessarily: sultanas are usually made from green grapes and tend to be paler and sweeter, while raisins are often darker and more robust in flavour. The coating and sweetness also vary between products, so the names do not guarantee an identical taste.

The chocolate adds a crisp or creamy coating and makes each bite sweeter, while plain raisins have a chewy texture and concentrated fruity taste. Chocolate-covered raisins have 372 kcal per 100 g, compared with 292 kcal in raisins.

Yes—fold them into flapjack mixture, biscuits or a trail mix, but add them near the end of mixing so the coating stays intact. In hot bakes the chocolate melts, so they work best when a soft, streaked chocolate centre is welcome.

They are small, firm and chewy, so they can pose a choking risk for babies and young children. Keep them out of reach and offer them only when a child is developmentally ready for foods with this texture, seated and closely supervised.