It's the combination of the cooled chocolate and the gelatine in the double cream that makes it set, so the consistency should be fine using a lower cocoa content. I would use Bourneville because I find the very high cocoa content too bitter.
IT's a salted caramel torte and though I could eat it, it wasn't everyone's cup of tea. I'd like to make it again for some friends on Saturday but need to use chocolate with lower cocoa content.
The recipe combines 300g 70% chocolate (I used Lindt I think) with 600ml double cream, 2 teaspoons of vanilla extract and 25g icing sugar for the main body of the torte.
Can I just substitute a different chocolate or will it affect the consistency of the finished pudding? It is made in much the same way as a biscuit-based cheesecake but chilled in the fridge not baked, so when you remove the tin it has to stand up.