Chocolate

Use the cacao content that I specify in the recipe. If cacao content is not indicated on the package label, you can evaluate the percentage by taste comparison. There is a vast range of percentage of cacao versus sugar in what are usually labeled dark or bittersweet chocolate, which is why I’ve listed the recommended percentage for each recipe that calls for chocolate. If you use chocolate that is higher in chocolate components (cocoa solids and cocoa butter) and lower in sugar than is called for in a recipe, the cake will have a heavier texture and a bitter taste, and the buttercream or ganache will have a stiffer texture. The reason is that, in effect, you are adding more chocolate and less sugar to the recipe (see Chocolate).