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Start with the chocolate. Pick a spread of styles rather than a lot of one thing. A couple of mixed collection boxes and one or two share bags will give you milk, dark, caramel, fruit and nut centres to compare. Aim for six to eight different pieces per person, which is plenty for an evening without becoming too much.

A few notes on serving. Pour a small measure, since whiskey and chocolate are both intense and a little of each goes a long way. Take a small bite, let the chocolate begin to melt, then take a slow sip so the two meet on the tongue rather than one chasing the other. A splash of water in the whiskey opens up its flavour and can make the pairing gentler, which is worth trying if the drink feels too strong.

Then taste, slowly. Place a small piece on your tongue and let it melt rather than chewing. Body heat releases the flavour in stages: the first sweetness, then the middle where caramel, fruit or nut notes sit, then the finish once the chocolate collection gift box has gone. Pay attention to how long that finish lasts, since a longer finish is usually the mark of better cocoa.

Two housekeeping points. Ask guests in advance about any dietary or allergen needs and check the packs, since it is far easier to plan around than to sort out on the night. And keep the chocolate somewhere cool until you start, so nothing softens before people taste it.