Chocolate

We’re making a meal of the king of confections this month – welcome to the chocolate issue.

Package deals Beyond the dairy milk assortment: surveying the best in boxed chocolates.

Going native Could Australian flavours in chocolate be the next big thing?

Some like it hot Confectioners and café owners from around the country offer their hottest tips for making the perfect hot chocolate.

Choc of the new The chocolate world is bubbling with innovation. Here are some of its hotter trends. The Explainer: cacao nibs Versatile cacao nibs add crunch and flavour to sweets and savouries alike. Cocoa loco Italy is mad for chocolate – so much so it has three distinct schools of the dark art.

Masterclass: chocolate ganache tart This light yet luscious dessert makes a splendid crowning touch for the Easter table.

Maximum chocolate Too much chocolate is never enough at Easter, and we’ve worked its magic on everything from hotcakes to hot-cross buns.