Strictly speaking, chocolate is defined as a product made of chocolate liquor and cocoa butter. Beyond that, the specific classifications of chocolate are regulated and defined by the government. In the United States, dark chocolate must contain 15% chocolate liquor, while in Europe the percentage rises to 35%. Milk chocolate in the U.S. is required to contain 10% chocolate liquor, while in Europe the percentage is again higher at 25%.
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?