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Old 09-11-2007, 12:54 AM posted to rec.food.baking
Joshua Baker-LePain
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Posts: 2
Default can anyone recommend a high quality chocolate for baking, (or eating) what they'd consider the best?

On 2007-11-06, Charlie Carnitas, AKA the pirate, rogue dick wrote:
Just looking for personal recommendations, as I really don't know what
I should be looking for, in terms of specifics.


My favorites:

Valrhona (priciest), France
Callebaut, Belgium
El Rey, Venezuela

I personally hate hate hate Scharffen Berger as mentioned downthread -- it
has odd fruity notes that are just "off" to me. Some love it, though.

--
Joshua Baker-LePain
Department of Biomedical Engineering
Duke University
 

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