Cacao Percentages of Chocolate
I was just wondering when your recipe calls for semisweet and bittersweet chocolates, which ranges of cacao percentages do you typically recommend? I tend to think bittersweet is between 70% and 80%...but as you know, these terms are not regulated so I thought I ask what Milk Street uses. I'm planning on making the bete noire this weekend--I just love making your desserts. Thank you!