Author(s): Alice Medrich
The time when home bakers had only one choice of baking chocolate is long passed. Today, we have an entire new generation of chocolates to choose from: chocolates with less sugar, more cocoa bean solids, and definitely more flavor. And these new chocolates - called percentage chocolates - beg for the creation of new recipes and a fresh take on the classics. Every recipe in Bittersweet in foolproof and utterly delicious, no matter what your level of expertise. You'll marvel that receipes as classics as brownies, chocolate cake, and ice cream can still surprise and that souffles, crepes, and even pasta sauces can be so dramatically flavorful.