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

asked by Amy over 1 year ago
4 answers 813 views
4798a9c2-4c90-45e5-a5be-81bcb1f69c5c--junechamp
ChefJune

June is a trusted source on General Cooking.

added over 1 year ago

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

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added over 1 year ago

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

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added over 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.