On Sun, 18 Nov 2012 23:03:29 -0600, Sky >
wrote:

> 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

I've never used German chocolate or made an icebox cake, but I would
just walk into Trader Joe's and buy the bars they have at the checkout
counter. I'm pretty sure there is a 60% somewhere but they're mostly
70-85%. I use them all and have been pleased with the results. I
know you don't have Trader Joe's nearby, so where do you plan to find
the chocolate?


--
Food is an important part of a balanced diet.