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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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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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