1. Oct 28, 2003 #1
   

   suzanne

   

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   Food Editor

   The book I'm working on has a recipe that calls for 70% and 100% chocolate. 70% is no problem, but would 100% be the same as unsweetened?

    
3. Oct 28, 2003 #2
   

   m brown

   

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   Professional Pastry Chef

   I have used 99% so it looks like you are correct!
   what is the formula?
   please share if you can, even a discription.

    

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