This subject is a minefield. These days we’re faced with an array of high-quality chocolates with varying percentages and it can be daunting. The percentage indicates the amount of cocoa solids in the chocolate. In these recipes I indicate the best sort to use. Where I specify milk chocolate, use a bar with at least 30% cocoa solids. With white chocolate buy good Swiss bars, which I find most successful for cooking and making ganaches.
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