In her recipe she calls for dark chocolate- are we talking Scharffen Berger Unsweetened Dark Chocolate or just a dark chocolate candy bar?
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Monita is a Recipe Tester for Food52
I would use a semi -sweet chocolate . Schaffenberg makes one that 'a very good but you could also use ghiardeli or another supermarket brand. . But not unsweetened
Amanda is a co-founder of Food52.
What Monita said -- you can use any kind of chocolate that you like!
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
I don't want to split hairs but "semi-sweet" is not officially "dark" chocolate. Semi-sweet (which is actually a made up name, as there are only three kinds of chocolate, or, specifically, one type of dark chocolate) is usually quite sweet - a make up of at least 45% sugar. If semi-sweet had a percentage marked on the package, it would probably say 48 - 55%. That's a lot sweeter than a 70%, for example.
If a recipe calls for dark chocolate, just about any brand will do, but I would stick with 70% as a standard go-to percentage. Sometimes a recipe will be quite sweet and need a darker chocolate for balance.
You are always welcome to split hairs, Shuna! Thanks.
(And the creamiest, too.)
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