Chocolate

Deeply complex. Depending on the origin, you'll find notes of red fruit, toasted nuts, earth, tobacco, or even citrus.

It hits every part of the palate: the bitterness of the cocoa, the sweetness of added sugar, and a luxurious, fatty mouthfeel that coats the tongue.

You want to hear that chocolate is a health food. It's not, really — it's a treat. Dark chocolate (the proper stuff, at least 70% cocoa) gives you a bit of copper and manganese, good for keeping your cells ticking over. It also has polyphenols, which are plant compounds.

But let's be straight: mostly you're eating it because it tastes good and makes you feel good. Which is a kind of health, I suppose.

Look for short ingredient lists. Cocoa mass and cocoa butter should be at the top. If vegetable fats or palm oil are listed, the texture and melting point will be off.

For dark chocolate, aim for at least 70% cocoa solids to ensure a deep, complex taste that isn't masked by sugar. High-quality bars shouldn't look dull or grey; they should have a clean, glossy sheen.

Keep it in a cool, dry, dark place, but not the fridge. Refrigeration can cause "sugar bloom"—those white streaks you see on the surface. It's just sugar crystals migrating to the top due to moisture.

It still tastes fine, but the texture is ruined. Keep it away from strong-smelling foods too; chocolate is a fat and it will soak up the scent of your onions if you let it.

Use it for more than just pudding. A square of dark chocolate stirred into a chilli con carne or a rich beef stew adds incredible depth and a glossy finish.

When melting, chop it finely and go slow. Use a bain-marie or short bursts in the microwave. If you let a single drop of water hit the bowl, the whole lot will seize into a grainy mess. You've been warned.