Use the best quality chocolate that you can afford.  I like to use bittersweet chocolate in all recipes that call for dark chocolate as it has more flavor than semi-sweet.  I like Callebaut, Guittard, Scharffen Berger and Valrohna – but fiddle around and see what you like! Use a good quality milk chocolate – it is important as well.  I like the same makers from above with the addition of El Ray.  Same goes for white chocolate.  I like Callebaut the best – but again, see what you like.  World Wide Chocolates and Chocosphere sell many chocolates.  And the Baker’s Catologue does too – especially in smaller quantities.


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