Bittersweet and Semisweet - both must contain at least 35% chocolate liquor. Strangely, there is no "official" distinction between the two but one company's semisweet may be less sweet than another's bittersweet.Couverture - this is a coating chocolate with a 32 to 39% cocoa butter content. It is useful f
or making chocolate candies, decorations and ultra-smooth glazes. The higher percentage of cocoa butter promotes the flow of melted, tempered chocolate. This in return enables the Pastry Chef to create thin chocolate coatings that have a good snap when set.Tomorrow ... Quality Factors. ~ Chef Wilkinson ~
