Savoury dishes. Molé is ubiquitous with Mexico – it’s a traditional sauce for chicken, turkey or beef. Added to the tomatoes, chillis, onions and spices is a small amount of dark chocolate and this creates a really rich sauce. You can add a square or two of dark Divine chocolate to lots of savoury stews and sauces to make them really rich and glossy.

Have you ever heard of chocolate art? Take a look at some of these incredible chocolate creations: www.foodisart.co.uk. Try your own on a smaller scale by using a brush to paint melted chocolate over a rose leaf (holding it by the stem), letting it dry, then carefully peeling off – fantastic decorations to cakes and puds!

Did you know you can pair chocolate with wine? Divine’s resident chocolatier David Greenwood-Haigh has these tips. Dark chocolates need to be paired with stronger red wines with concentrated fruit notes – perfect choices are Cabernet Sauvingnon and Zinfandel. Pinot Noir complements a bar of milk chocolate or a creamy chocolate mousse or cheesecake. Sherry works well with Divine white chocolate as it picks up the creaminess of the chocolate.

If you’re still not satiated then have a read of these chocolate classics: Charlie & the Chocolate Factory (Roald Dahl, 1964), Chocolat: A Novel (Joanne Harris, 1990), Like Water for chocolate (Laura Esquivel, 1995)