When Bittersweet was published in 2003, home bakers were left to
rely on baking chocolate that was labelled simply 'bittersweet' or
'semisweet' with no further explanation of the content of the
product. Fast forward to 2013 and the world of chocolate has
changed dramatically. Now there are artisanal chocolatiers all over
the globe making chocolates with cocoa in every percentage to yield
recipes with very different results. To respond to this, Alice
Medrich has updated Seriously Bitter Sweet and filled it with her
vast knowledge of baking with chocolate. Each recipe contains notes
for the baker, so whether you are baking with a mild 52 per cent
chocolate from Scharffen Berger or an intense 72 per cent chocolate
from Ghirardelli, the recipes can be customised to yield fantastic
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