Julia Altshuler wrote:
>
> ravenlynne wrote:
> >
> > Nope...it was the chocolate. (I used baker's...will never again.)
>
> Someone needs to tell me what the problem is with Baker's brand
> chocolate. I use it for brownies. I like the recipe on the box. I
> find it easy since it involves melting the chocolate and butter in one
> (glass) bowl in the microwave, then mixing the rest of the ingredients
> to that bowl. Minimum clean-up.
>
> When a friend visited recently, we said we'd make a birthday cake for
> her daughters while they were here. She said she didn't care for
> Baker's, offered to bring some her Hershey's stash, and I went wild
> buying chocolate so we could compare. (When her local supermarket
> stopped carrying Hershey's, she ordered a case.) I bought: Scharffen
> Berger, Green & Black's, Trader Joe's Belgian Baking Chocolate, and
> Ghiradelli. We made the cake out of the Trader Joe's. It came out fine.
>
> But when I asked her what it was about Baker's that she didn't like, she
> wasn't sure. What is it that people don't like about Baker's? I
> generally only make brownies and maybe don't know as much about
> subtleties of flavor and performance in finer pastries. What are
> ya'll's favorites, and for what, and why?
>
> --Lia

My family and I have used Baker's chocolates for years, especially for
the Chocolate Ice Box Cake recipe. Can't say that I've used the Baker's
chocolate all that often, perhaps once or twice a year, but know of
nothing wrong with it. I've also used Ghiradelli and like it, also.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice