humor and drove home too aggressively. I think this current fixation on high-percentage cocoa solids and single-source beans is producing a lot of lousy chocolate. It can’t be merely that the prevailing flavor palate... (9 replies, last updated by Mick Ruthven June 2, 2005)

My suggestion would be to save the bittersweet for something else and go buy unsweetened chocolate for your cake. If you do try to substitute the bittersweet, just pay attention to its actual composition, since the percentage of... (10 replies, last updated by BarbaraGale December 15, 2006)

Guidelines vary, but a good semi-sweet is 58% cacao “content” or less—this is the sum of the cocoa butter and cocoa solids (the dark paste without the cocoa butter)—so the remaining percentage (42) is... (4 replies, last updated by Steve Klc May 16, 2001)

Scharffenberger does not add sugar to their 99% bar. From their website: "Q: What do the percentages (62%, 70%, 82%, 99%) mean? A: The percentages indicate by weight the amount of ingredients derived from the cacao bean that is in... (10 replies, last updated by brittle peanut December 14, 2007)

coating. When a white chocolate bar has a percentage on the label similar to a cacao bar, e.g. 33%, it is not referring to the percentage of cacao in the bar (as there are no cocoa solids in white chocolate) but to the percentage... (9 replies, last updated by Avalondaughter July 9, 2009)

Good use of scientific method! Did the other 2 recipes recommend a specific cacao percentage of chocolate? For straight eating I prefer the really dark stuff, 70-85%, and I’m wondering if that would affect the consistency. (5 replies, last updated by lynn March 19, 2006)

-ganache-like. I’m guessing that it had something to do with the percentage of cacao in the chocolate, but I’m not sure. Has anyone else had similar problems? Is there a (home kitchen) way to get the white chocolate... (4 replies, last updated by cedge4jesus June 4, 2009)

Hi, There’s a ton of specialized chocolate places (Michel Cluizel, Jacques Torres), but is there a cafe that serves real food? Some place besides Max Brenner. I’m looking for a phenomenal chocolate dessert (and ability... (6 replies, last updated by chocokitty February 9, 2007)

and cacao percentage for each. Country of origin of the cacao used where known is listed along with country of manufacture of the chocolate itself. Listed from lowest to highest percentage of cacao. We tasted them in this order.... (37 replies, last updated by puppymomma May 18, 2007)

There is a new PC hot dark chocolate mix in the current Insider’s Report. It contains a high percentage of cacao and sounds interesting. I haven’t tried it yet. It seems to have sold out quickly at the several... (16 replies, last updated by jayt90 December 29, 2008)

's 1st ingredient is cocoa beans the alprose bar I have says the 1st ingredient is cocoa mass which is not cocoa beans. From Ghiradelli "what does the percentage of cacao content mean? Cacao content refers to the total cacao... (32 replies, last updated by whitewater July 31, 2009)

match. He even told me he played around with different cacao percentages to find the perfect harmony. Is that a perfectionist, or what? Kelly mentioned that he was awaiting a shipment of various nuts, particualarly [smoked]... (2 replies, last updated by Joanie October 24, 2007)

Yes, I actually cheat and use semi-sweet (Ghirardelli) in place of bittersweet (Valrhona). Martha Stewart would kill me, but her brownies come out fine. The difference is the percentage of cacao, and of course availability and... (7 replies, last updated by bxgirl December 26, 2006)

. Similarly, a bar with good quality cacao will taste different depending on the blend of sugar, cocoa butter and vanilla and how it is handled by the producer. But done well, by Valrhona or Sharffen-Berger, I think the higher... (12 replies, last updated by muD June 12, 2005)

&Category_Code=EG KingArthurFlour.com 72% cacao Guittard wafers 1 lb = $ 6.95 + S & H http://www.kingarthurflour.com/items/Bittersweet_Chocolate_Guittard_Onyx_Wafers Another hi-end chocolate is Valrhona from France – it has a... (18 replies, last updated by Atomica June 10, 2008)