Just a quick question that I'm hoping someone can answer... here in Paris it doesn't really say semi-sweet or not on the chocolate. There is milk, white and dark... but the dark has varying degrees of cocoa percentage. So... does anyone know what percentage to look for when I need semi-sweet? I have a feeling dark really starts at around 70%-ish.. but perhaps I'm wrong?
Any ideas guys?
Oh wow! Thanks so much for that!! I had never realized that semi-sweet was actually dark! Don't know why on earth I didn't know that! lol!
Thanks a million!
lol I did not know it either until I saw that! Now we are in the know lol