Changing chocolates
 

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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Changing chocolates
 

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.