Serious Eats: Talk

Which cocoas do you prefer?

I'm a baker and LOVE Pernigotti cocoa from Italy that has 20-22% cocoa butter and is processed with vanilla beans. I just found out about Felchin cocoa Grand Cru, that has 22-24% cocoa butter, and has vanilla as well from Switzerland. Has anyone else ever used Felchin, and could you tell me how you like it compared to Valrhona or Guittard? Thanks, just want to be sure before I make the investment!

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