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Goner Message Board / Food & Drink / Best Chocolate for Baking?
Posted: Apr 19, 2008 4:16 pm
 
Baking CROISSANTS that is. The Stumptown Coffee in Portland had fantastic chocolate croissants and the new coffee roastery/bar down here has great pastry in the croissants, but the chocolate is a little sweeter than I like it.

Anyone know?
Posted: Apr 19, 2008 6:59 pm
 
Posted: Apr 19, 2008 7:25 pm
 
green and blacks is a great great organic chocolate indeed

i like valrhona for baking, and also sharfen berger. both the makers of those fine chocolates are situated in their respective wine countries... so the artisanal approach casts a major shadow.

the important thing to know about chocolate for baking is this:
THE ONLY FAT ON THE INGREDIENT LIST SHOULD BE COCOA BUTTER

if the ingredients on your chocolate include palm kernel oil or coconut oil DON'T BUY IT for baking.
Posted: Apr 19, 2008 8:19 pm
 
i love using the very nice sharfen berger when i can afford it
Posted: Apr 20, 2008 1:54 pm
 
i was food shopping last night and saw that callebaut (really awesome chocolate from france that many pasty chefs prefer) sells for a couple bucks a pound less than valrhona
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