🔕 🔔
Loading…

My Basket ()

All questions

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

asked by Amy over 3 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

4 answers 1991 views
4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added over 3 years ago

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

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 3 years ago

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

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

8c8ff7b2 98ef 495e 807b e66827c2eae7  open uri20131029 15207 1uj2enm
added over 3 years 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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.