Make ingredients match the all-round dark chocolate.
Master balance with Recipe N° 60-40-38: dark enough to be powerful in many recipes, yet sweet enough to please a wide audience.
Expect a strong cocoa body, slightly bitter hints, and a dash of fruitiness for all-round use and great end results from moulding and enrobing pralines to flavouring ganaches, mousses, bavarois, drinks and ice cream.