Cocoa

Whisk the cocoa powder with a small splash of cold milk or water to make a smooth paste, then gradually whisk in the rest of the liquid. Heat gently, stirring, until steaming; don’t let it boil over.

Yes. Water makes a lighter, less creamy drink; whisk the powder into a smooth paste first, then stir it into hot water. A splash of milk or a little cream added at the end gives it more body.

Keep it tightly closed in a cool, dry cupboard, away from steam, heat and strong-smelling foods. Use a dry spoon so moisture does not clump the powder.

Cocoa pairs well with cinnamon, vanilla, chilli and orange. It is used in brownies, chocolate cakes, biscuits and Mexican-style mole sauces, where it adds a deep, slightly bitter flavour.

Carob powder can replace cocoa powder, usually measure for measure, but it tastes sweeter and less bitter, so you may want to reduce the sugar in the recipe. It will not give quite the same chocolate flavour.

Cocoa usually means a drink made with cocoa powder, while hot chocolate is often made with chocolate melted into milk. Packaged drinks sold as hot chocolate may instead contain cocoa powder, sugar and other ingredients.

Cocoa powder is made from cacao beans that are fermented, dried and roasted. The beans are ground into a paste, much of the cocoa butter is pressed out, and the remaining solids are ground into powder.

Yes. Cocoa contains theobromine, which dogs cannot process safely, and cocoa powder is particularly concentrated. Keep it out of reach; if a dog eats any, contact a vet promptly.