There’s nothing better than offering your guests some handmade chocolates at the end of a meal, or with their afternoon tea. There are now countless boutique chocolate shops all over the world, and I make it my business to visit them, all in the name of hard work, of course. It’s tough eating one’s way around the world. The rule of thumb for chocolates is that the higher the cocoa butter content the chocolate has, then the higher quality it SHOULD be. However, there are 30 per cent cocoa chocolates out there that are far superior to some 70 per cent ones - so it pays to do a little research. Also, a higher percentage chocolate will be less sweet, unless sugar has been added. There are now some 100 per cent chocolates available, and unfortunately most are lacking in flavour. Much like a great whiskey to which you add a little filtered water to release its flavour spectrum, a little cream (or substitute) often brings out a far richer chocolate personality. One hundred per cent cocoa chocolates are great, however, when grated and added to gamey meat stews in the last stages of cooking. When making your chocolates bear in mind that the more chocolate you have in the mixture the firmer the finished product will be. The more cream, butter, coconut milk, etc. you add, the softer the finished chocolates will be. Chocolates should never be eaten straight from the fridge, as they’ll be too firm and have less flavour when cold. However, unless you have a lovely temperature-controlled room, it’s best to keep them in the fridge until you want to eat them, then simply leave to come to room temperature for at least an hour before serving.