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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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06-11-2007, 05:08 AM
posted to rec.food.baking
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can anyone recommend a high quality chocolate for baking, (or eating) what they'd consider the best?
Just looking for personal recommendations, as I really don't know what
I should be looking for, in terms of specifics. Thanks... 
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06-11-2007, 12:38 PM
posted to rec.food.baking
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can anyone recommend a high quality chocolate for baking, (oreating) what they'd consider the best?
Scharffen Berger . My chocolate baking has improved immensely since
using this brand. I read a survey some place - and this is the chocolate that placed highest. The lowest was Hershey's, I believe. It is more expensive, but the older one gets, the more chocolate aftertaste one experiences and this provides little aftertaste yet more flavor. As for chocolate chips, My Peanut Butter Chocolate Chip Cookies have never tasted better than since I started using Guittard chips. Again, they are more expensive, but so much better. We had a lady from Finland staying with us and she couldn't stand our Hershey's, Nestles, and other regular type chocolate candy bars. She found some European chocolate to provide less aftertaste. Lover of Chocolate of any Kind 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.
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09-11-2007, 12:54 AM
posted to rec.food.baking
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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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14-11-2007, 05:32 PM
posted to rec.food.baking
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can anyone recommend a high quality chocolate for baking, (or eating) what they'd consider the best?
"Joshua Baker-LePain" wrote in message ... 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. I agree with the comments concerning Scharffen Berger. I have no problem paying for quality ingredients but there is something strange about the flavor.
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