What is the best chocolate to use for baking?
Mar 25, 2006 | From the kitchen of Rose
Generally cocoa (Dutch-processed) gives the best flavor impact in baking. In ganache (heavy cream and chocolate) or chocolate cream pie, where the chocolate is the main ingredient and does not get subjected to long heating, bittersweet chocolate is a good choice.
Brand of chocolate is entirely a matter of personal preference. What tastes good by itself will also taste good when mixed with other ingredients. You be the judge!