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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