For the best flavour, use chocolate with at least 70% cocoa solids.

The chocolate contains 72% cocoa solids plus essential oils, and is organic and Fairtrade.

Not just any old chocolate, mind you, but the good stuff with lots of cocoa solids.

They were expensive ones, with the dark chocolate covering with the greater than five per cent cocoa solids.

In chocolate, particles of cocoa solids are dispersed throughout a solid medium of cocoa fat and other ingredients.

A smashing present for chocoholics who merit that label through a preference for cocoa solids with alcohol connections .

With chocolates high in cocoa solids, the cocoa particles can eventually absorb so much moisture that they swell and stick to each other.

But flick through any good chocolate recipes and you will find stern suggestions as to what percentage of cocoa solids you should be using.

Dark chocolate contains at least 35 per cent cocoa solids, milk chocolate 25 per cent, and white chocolate none.

The eager cook should seek out a chocolate of at least 70% cocoa solids to ensure a singular result and a marvellous pudding.

3 ounces bittersweet chocolate (minimum 65% cocoa solids), roughly chopped

4 ounces bittersweet chocolate (minimum 65% cocoa solids), chopped

4 ounces bittersweet chocolate (minimum 65% cocoa solids), melted in a bowl set over a pan of simmering water