What is your favorite Dark Chocolate used for baking? This poll is requested by Joanie.

B

barb_b

Well-known member
I am hoping to catch up with her in a few weeks and she asked if I could bring her some. (She suggested posting to see what everyone prefers).

I am not a baker, and rarely eat chocolate.... So help is appreciated....

I am fairly close to William Sonoma, Godiva, TJ's, Wegmans, Kings, Cosco, etc....

What is a good Dark Chocolate to bake with?

I am sooooo excited about our meet up!!

 
Dark or Unsweetened? For unsweetened I usually use either Ghirardelli or ...

...Sharffen Berger. The latter is more expensive, but I think has a more straitforward flavor profile. The Ghirardelli has a more complex, fruity undertone.

Dark chocolate is usually some type of Trader Joe's product, depending on how much I need, and what % cacao my recipe requires. For general use, their "Pound Plus" bar can't be beat. It's huge (as the name implies) and the price is reasonable. There are also smaller bars available in other brands whose names I can't recall. I've used a number of these as well when I only needed an ounce or so. All with good results.

Hope this helps.

Michael

 
I think I've used Lindt chocolate before as well. They're coming out with a new snack version...

...to compliment their highly successful line of Lindt Truffles.

I hear they're little chocolates shaped in the classic tortellini style. In line with the Italian lore, they plan to call them Belly Button Lindt.

(Rim shot)

Michael

PS: This ad actually appeared above this post as I was typing. Hmmmm....

http://i159.photobucket.com/albums/t159/Storehouse78/salsa/lindt.jpg

 
Another vote for Callebaut but I pay premium at Whole Foods. Maybe I need to check out Qzina too!

I also use TJs pound plus bars too. They are not bad, especially considering the great price.

 
Ghirardelli 60 per cent bittersweet and semi-sweet are my favorites for baking for many reasons -

Great depth of taste, beautiful melt, perfect results.

For recipes that call specifically for 70%, I use a variety: Scharffen Berger, Green & Black's, Lindt, etc. Not wild about Ghirardelli's 70%.

For eating out of hand, Newman's Own Super Dark 70% is my absolute favorite - Of course, it would also be great in baking, but I never use it that way, since I like to keep it around for eating plain!

For unsweetened, Ghirardelli, Scharffen Berger, etc.

 
Yes, I know the numbers of the products I use and just call in. First, they'll

ask whether you're a business: tax numbers, etc

After you get that over with (ie: I have none fo those...I just like to bake and use good quality products), they ship to the home address. I had to fax a form with billing information, but then paid with my Visa over the phone.

I think the last 5 kg (11 lb) block of 53% was in the $55 range?? So...~$5 a pound before s/h.


D811NV SELECT SEMI SWEET CHOCOLATE = 53%

 
Been there. It's more of a warehouse than a store. I'd call ahead to see if they have

what you want in stock. They primarily sell in bulk. Send me an email if you want more info.

 
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