French ingredients

[ulterior epicure]

I'm translating a recipe from French to English. Here are some terms for which I have no translation other than literal. If there are other meanings, I'd appreciate a translation from those in the know:

1. "Sucre glacee." (Is this frozen sugar, or a specific type of sugar?)

2. "Beurre fin." (Is this just high-quality butter?)

3. "Couverture de chocolat amer." (It does not specify a cocoa %; should I asssume that "bitter chocolate couverture" is 99/100%?)

Thanks.

u.e.

[SuzySushi]

1) sucre glace = powdered sugar or confectioners' sugar

2) beurre fin = butter made from pasteurized milk

You might want to use European-style butter with a higher butterfat content.

3) couverture de chocolat amer = bittersweet chocolate

Depending on the brand, it can be anywhere from 60% to 72% cocoa

[TheSwede]

"Sucre glace" is sugar with a little bit of starch added, ie icing sugar.