All questions

which chocolate is better for baking? Callebaut 60%, Guittard 63% or Caraibe Valrhona 66%?

asked by Amy about 1 year ago
4 answers 751 views
4798a9c2-4c90-45e5-a5be-81bcb1f69c5c.junechamp
ChefJune

June is a trusted source on General Cooking.

added about 1 year ago

Each has its fans, but personally, I prefer Guittard. And it's made in USA.

Eb515e78-7387-4e72-b91d-acfa26b55b99.default-full
added about 1 year ago

I use Callebaut .....their bitter sweet,semi-sweet, also their cocoa powder. Their products are excellent!

8c8ff7b2-98ef-495e-807b-e66827c2eae7
added about 1 year ago

Personal preference, really. I like Valrhona. I've also used Ghiradelli, Lindt and Scharffen Berger, although the latter has fallen out of favor since they got acquired by Hershey's.