THIS week’s recipe is a celebration of National Chocolate Week.

Now in its 14th year, chocolate week aims to promote the skills and expertise that goes into producing fine chocolate and supports the independent chocolatiers and companies that work in direct partnership with cocoa farmers.

After sugar and coffee, cocoa comes in at third place in the global market of raw materials and currently represents over £4 billion dollars in annual sales worldwide. We really do love the stuff and it doesn’t look to be going out of fashion any time soon!

Although cocoa (or cacao) has been consumed for over 4000 years, the word chocolate didn’t appear in the dictionary until 1680 and was only consumed in liquid form until the 17th century.

In the 18th century the production of chocolate was modernised and it became widely available to all, instead of being reserved just for the aristocracy, and the chocolate revolution was born.

The UK was one of the early pioneers of chocolate as we now know it, with Cadbury’s, Fry’s and Mars all creating a big impact on the market and leaving a legacy which continues today.

When it comes to cooking with chocolate, the finer the quality the better the finished result (generally speaking). Dark, 100 per cent cacao or very high percentage chocolate in normally used in savoury cooking to create rich, intense flavours – try adding a couple of squares to a beef chilli or create a rich sauce to accompany steak, venison or game.

Of course, we’re all more familiar with the sweeter side of chocolate so today I’m sharing one of my favourite desserts which combines crisp pastry with rich, silky chocolate and a gentle buzz of chilli.

Select a good quality dark chocolate for this recipe and look for the certified fair trade mark – it’ll make all the difference.

CHOCOLATE & CHILLI TART

(serves 6)

350g shortcrust pastry (ready-made is fine)

300g good quality dark chocolate

300ml double cream

75g caster sugar

50g butter

50ml milk

Good pinch of hot chilli powder (or to taste)

Chilli flakes for decorating

Pre-heat the oven to 180c/Gas 4/350F and grease a 22cm tart tin.

Roll out the pastry and place in the tin, cutting off any excess that hangs over the sides. Prick the base with a fork several times then cover with baking parchment and fill with baking beans to weigh it down.

Bake in the oven for 10 minutes then remove the beans and baking parchment and return to the oven for another 15 minutes or until crisp and golden.

Meanwhile, heat the cream, sugar and chilli powder in a large saucepan until very hot but not boiling. Remove from the heat and add the chocolate and butter.

Stir until the chocolate is completely melted and everything is well combined. Add the milk and give it a final stir before pouring into the pastry case.

Allow to cool then refrigerate for at least an hour until set.

Sprinkle with the chilli flakes and slice. Serve with a scoop of good quality vanilla ice cream.