Shopping for Chocolate

Throughout this book we suggest using chocolate with a certain percentage of cocoa solids. This is just a guide and a way of showing you how we make the recipe in our shops. If you cannot get hold of a chocolate with the cocoa solid that the recipe suggests, or you would prefer a stronger or milder flavour, feel free to experiment – however, you must be aware that the outcome will be slightly different. Chocolate is temperamental by nature, and any slight change in the balance, will result in a different outcome, either for the better or for the worse. We would always recommend looking for quality couverture chocolate when you are cooking to this level.