"-L." > wrote in message
oups.com...
>
> JoeSpareBedroom wrote:
> >
> > I think the bottom line here is that if there IS a difference in quality
> > between dough used immediately, and dough used later, nobody notices.
This
> > is especially true if you're baking with the typical bag of tollhouse
> > morsels, the crappiest chocolate on earth. If you think it's good stuff,
you
> > have no taste buds anyway.
> <shrug>
>
> Chocolate is a subjective taste. Some people like what others don't
> and vice verse. My tastes tend to run toward the bittersweet, 70%
> cocoa types - I am not too picky about brands. My brother on the other
> hand, has some Swiss chocolate brand he prefers - which is laden with
> milk. To me it tastes more like Dulce de leche than chocolate. To
> each his own.
>

I'm with you on the semi-sweet, that is my favorite. I like it so
much I don't keep it around!



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