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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