In the next few days, I'll make the family traditional dessert -
chocolate icebox cake*. It's basically a frozen chocolate mousse made
with 8 ounces of Bakers German Sweet Chocolate. This time however, I'd
like to experiment and make it with dark chocolate instead. What sort
of dark chocolate (percentage?) do y'all (TINC) recommend to use and
would the recipe need to be adjusted in any way? TIA.

Sky

*http://www.recfoodcooking.com/sigs/S...ox%20Cake.html

or

http://tinyurl.com/2mxlc4

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