The world of chocolate has grown exponentially and terms like "bittersweet" and "semisweet" no longer suffice as chocolatiers everywhere are making chocolates that are labeled with specific percentages of cocoa. Updating her 2004 IACP Cookbook of the Year, Alice Medrich clearly outlines the qualities of different chocolates as she explains how to cook with them. With tricks, techniques, and answers, Medrich presents 150 meticulously tested, seriously delicious recipes—both savory and sweet—for a wide range of percentage chocolates.