This week, Heston challenges the way we cook chocolate. The secret to success with cooking this luxurious ingredient is gentle seduction - using indirect heat and keeping away from moisture. With these simple rules, Heston lifts the lid on his magical, popping candy, passion fruit gateaux with an exploding base, an amazing flowerpot tiramisu with edible chocolate soil, and he even manages to transform this sweet tooth favourite into a surprising savoury main dish. Then there's a magic twist as Heston turns dark chocolate into rich chocolate wine. Any excuse to use a power tool, and for his next recipes Heston arms himself with a few… He uses keyboard cleaner to shock-freeze melted chocolate. That old chestnut.