Dianne, my favorite chocolates for eating out of hand are:
BITTERSWEET CHOCOLATE:
Chocovic Guaranda 71% (Ecuador)
Santander Columbian 70 %
Trader Joe's Swiss 71%
Fiori Sera 65%
If you're into hot and spicy, Dagoba Xocolatl 74% is excellent.
MILK CHOCOLATE:
Valrhona Guanaja Lactée 41% (they may have discontinued this one)
Valrhona Le Lacte Milk Chocolate 40%
Overall, I hate Valrhona, except for their milk chocolate, which has a very high cacao percentage for milk chocolate, and therefore, has a deeper, darker taste, plus it's ultra creamy. I hate all their bittersweet and semi-sweet chocolates and hate El Rey as well. So as you can see, I go against the grain here, since these companies are generally considered the "best" in the industry. I beg to differ. I also dislike E. Guittard and Michel Cluizel - two other top producers.
Needless to say, as with everything, it's a matter of personal taste. Some people hate Ghirardelli and swear by Valrhona, etc.
For baking, I love Ghirardelli bittersweet 60% and semi-sweet bars. This is the chocolate I use the most, and I always get great results. I don't care for them too much out of hand, but when they're melted, the taste is transformed, and the best qualities come through while the weak qualities disappear. Also, their chocolate melts like a dream. I love Santander 70% Columbian for baking also. Haven't tried the Chocovic or the Fiori in baking yet, but I'm sure they'd be great. Scharffen Berger bittersweet is also good for baking.
For ganaches, Ghirardelli is my favorite.
For chocolate ice cream, Ghirardelli and Santander.
I've tried countless chocolates, and unfortunately have found more that I didn't like than did. Most ranged from vile to so-so. I'm always looking for new ones to try, though, and may be ordering some for the holidays to test.
BITTERSWEET CHOCOLATE:
Chocovic Guaranda 71% (Ecuador)
Santander Columbian 70 %
Trader Joe's Swiss 71%
Fiori Sera 65%
If you're into hot and spicy, Dagoba Xocolatl 74% is excellent.
MILK CHOCOLATE:
Valrhona Guanaja Lactée 41% (they may have discontinued this one)
Valrhona Le Lacte Milk Chocolate 40%
Overall, I hate Valrhona, except for their milk chocolate, which has a very high cacao percentage for milk chocolate, and therefore, has a deeper, darker taste, plus it's ultra creamy. I hate all their bittersweet and semi-sweet chocolates and hate El Rey as well. So as you can see, I go against the grain here, since these companies are generally considered the "best" in the industry. I beg to differ. I also dislike E. Guittard and Michel Cluizel - two other top producers.
Needless to say, as with everything, it's a matter of personal taste. Some people hate Ghirardelli and swear by Valrhona, etc.
For baking, I love Ghirardelli bittersweet 60% and semi-sweet bars. This is the chocolate I use the most, and I always get great results. I don't care for them too much out of hand, but when they're melted, the taste is transformed, and the best qualities come through while the weak qualities disappear. Also, their chocolate melts like a dream. I love Santander 70% Columbian for baking also. Haven't tried the Chocovic or the Fiori in baking yet, but I'm sure they'd be great. Scharffen Berger bittersweet is also good for baking.
For ganaches, Ghirardelli is my favorite.
For chocolate ice cream, Ghirardelli and Santander.
I've tried countless chocolates, and unfortunately have found more that I didn't like than did. Most ranged from vile to so-so. I'm always looking for new ones to try, though, and may be ordering some for the holidays to test.