Semisweet chocolate

Chop it evenly and melt it in a heatproof bowl over barely simmering water, making sure the bowl does not touch the water. Or microwave it in 20-second bursts, stirring each time; stop when a few small pieces remain and stir until smooth.

Melt about two-thirds of the chopped chocolate gently to 45–50 °C, then take it off the heat and stir in the rest a little at a time until it cools to 31–32 °C. Keep water and steam out of the bowl, or the chocolate can seize.

Yes. Chips work well in cookies and brownies, but many are made to hold their shape, so they may not melt as smoothly as chopped chocolate in a ganache or sauce. For a smooth mixture, use a bar and chop it finely.

Keep it tightly wrapped in a cool, dry, dark place, away from strong-smelling foods; warmth and humidity can leave it streaky or make it bloom. Refrigeration is usually unnecessary, but if your kitchen is hot, seal it well and let it come to room temperature before unwrapping.

It is a good all-round choice for chocolate chip cookies, brownies, ganache and chocolate sauce. Its sweetness and cocoa flavour also pair well with raspberries, orange, toasted hazelnuts and a pinch of salt.

Usually, yes: use the same weight in brownies, cookies or ganache, but expect a less sweet, more cocoa-forward result. If the recipe depends on chocolate melting smoothly, choose a plain bar rather than chips.

Yes. Chocolate contains theobromine, which dogs cannot process as people do, and darker chocolate is generally more concentrated; even a small amount can be dangerous for a small dog. Keep it out of reach and contact a vet promptly if your dog eats any.