Because different types of chocolate have different chemical properties, it's important to check your recipe and make sure you have the right kind of chocolate before you start cooking. Dark chocolate, milk chocolate, semisweet chocolate and cocoa powder all affect your recipe differently. Using the wrong chocolate could have disastrous effects.
Can any good brand of chocolate be used for dipping strawberries and still set up hard when cool? If not, can anything be done to it or added to the melted chocolate to ensure it will set up hard to the touch?