I have several diff. chocolate bars at home with different percentages of cacao, ie: 65%, 70%, etc. How do I know which one to use for baking, as the recipe never says. And if a recipe calls for an amount that would equal two cups, let's say, can I combo the 50% and 75% cacao bars?
You deserve a cookie.
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better -- including recipes, how-tos, and exclusives and great gift ideas from Provisions, our kitchen and home shop.