Printbest baking chocolate: what do you use?
i'm thinking about making some brownies, and i was wondering what everyone's favorite brand was, and also is anyone knew how schokinag rated against the other brands like schaffen berger.
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7 Comments:
I make my brownies with Ghiradelli, and they come out awesome. I've used Schaffen Berger and Callebaut in certain things, like ganache, but I mostly use the Ghiradelli for the more homespun baked goods. I use 60% because I think it has the best, deepest taste. I have never used Schokintag.
Mich23 at 8:05AM on 01/21/08
I also like Ghirardelli, and I agree that something around 60 to maybe 80 percent at most is best for flavor in homey baked goods. Also, I have used a Lindt bar on a whim (72% I think?) and it worked well.
kmnola at 10:46AM on 01/21/08
I've always used the Lindt 72%, although that's primarily because it's the easiest higher quality bar to get my hands on (plus its sold in large boxes at Costco :) ). I've also used Guittard chocolate chips, and those turned out pretty good as well.
abstract_duck at 12:28PM on 01/21/08
I'm not sure how it compares to the others, but I always use trader joe's pound plus bittersweet bars. It's a great value and the brownies always come out sinfully chocolatey.
LizNYC at 3:44PM on 01/21/08
Valrhona!
NuJoi at 6:09PM on 01/21/08
I try lots of different brands. You can't go wrong with Ghirardelli - 60% bittersweet. It has a real chocolately flavor without being too sweet.
eatmyfood at 4:03PM on 01/22/08
Valrhona cocoa. Ghirardelli chips in 60% and blocks of Sharfenburger
JerzeeTomato at 4:07PM on 01/22/08