Chocolate

Use the cacao content specified in the recipe. If the percentage is not indicated on the label, you can evaluate it by taste comparison. There is a vast range of the percentage of cacao versus sugar contained in what is usually labeled dark or bittersweet chocolate, which is why I’ve listed the percentages for each recipe.

When heating sugar syrups and caramel, be sure that the burner heat is no higher than medium-low as the mixture approaches the desired finished temperature. This helps to prevent the temperature of the syrup from rising after it is removed from the heat.