Chocolate flakes

Scatter them over ice cream, porridge, pancakes or the froth on a hot chocolate just before serving. They add a light chocolate topping without needing to melt or mix them in.

Yes. Fold them gently into cake or muffin batter near the end, or scatter them over biscuits before baking; expect them to soften and lose their crisp edges in the oven.

Yes, but their thin shape means they melt quickly: use a dry bowl over gently simmering water, stirring as soon as they begin to soften. Keep water and steam out of the chocolate, or it can seize.

Keep them in an airtight container in a cool, dry cupboard, away from sunlight and strong-smelling foods. Avoid the fridge, where condensation can make them sticky when you take them out.

Grate a bar of chocolate for a similar delicate topping, or use chocolate sprinkles for a tidier, more uniform finish. For baking, chopped chocolate works well but gives larger, chunkier pieces.

No. Flakes are usually thin, irregular pieces that give a delicate, sometimes curled topping; sprinkles are smaller, more uniform pieces that are easier to scatter evenly over icing or desserts.