1.   Another of his creations plays the nutty flavor of the seeds against bittersweet chocolate.

2.   At La Maison du Chocolat, the truffles are coated with a thin shell of bittersweet chocolate before being dipped in cocoa.

3.   Chocolate chips will work here, but hand-chopped pieces of good bittersweet chocolate are best.

4.   Cut bittersweet chocolate into small pieces.

5.   He starts with fine bittersweet chocolate of a type called couverture, which is sold at specialty food shops.

6.   Here, vanilla and white chocolate replace the traditional bittersweet chocolate.

7.   Medrich retains some solid bittersweet chocolate for flavor and texture but reduces the fat by also using cocoa.

8.   Milk chocolate and white chocolate are even more delicate than bittersweet chocolate and require that much more attention.

9.   Remove from heat and add raspberry chocolate chips and the bittersweet chocolate.

10.   Somewhere between a drink and a dessert, these are made from equal amounts of milk and cream blended with bittersweet chocolate.