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

3 for 3, I guess!

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.

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

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