Chocolate with Butter

The best choice for butter, in my opinion, is one the contains 83 percent butterfat. It has a smooth mouth-feel and a neutral flavor, and is very consistent from batch to batch. As with heavy cream, the higher the fat percentage, the lower the water content, so use a high a percentage as you can find. These days, most gourmet or specialty stores carry a variety of butters from around the world. Find one whose taste you like and whose butterfat comes as close to 80 percent as possible. And, while it may seem counterintuitive, I prefer to use salted butter in most of my recipes, as the salt positively affects the flavor of the recipe.