Eating or cooking chocolate enriched with cocoa butter and sweetened with sugar is called Bittersweet (dark) or Semisweet Chocolate. The ratio between the amount of sugar and the amount of cocoa butter is often given - 88% to 90% cocoa butter is seriously dark chocolate, 70% is a pretty standard percentage. 60% is generally called Semisweet. True chocophiles prefer the higher percentages - like the Dolfin 88% dark chocolate bar. Semisweet chocolate is also available as chips for cooking or mixing into trail mix.
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?