Ever since the first cocoa beans were brought from Central America to Spain in the 16th century, it has been considered a highly prized, exotic ingredient.

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The chocolate we enjoy today was pioneered by such entrepreneurs as Lindt, the Cadbury brothers and Henri Nestle.

The quality of their eating chocolate is determined by the percentage of cacao (a combination of cocoa butter and cocoa mass) and the quality of the cocoa beans.

Milk chocolate starts at 35 per cent cacao. High-grade, good quality dark chocolate ranges from 64 per cent to 70 per cent and in most cases is the best one to use.

Valrhona produces exceptional bitter chocolate, and it is worth the extra expense for most chocolate recipes.

Tempering is a technique used to give a crisp, shiny finish to chocolate that has been melted and allowed to set.

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