What are some of the best chocolates for baking? I hear all the time that the quality of the chocolate makes a huge difference, and I believe it!! Just would like to know which chocolates I should start with trying? I will order a different type over the next few months for testing, hoping to find one that suits my taste!
I use Callebaut, and I love it, but there are a lot of other good ones, too. But I think your idea of ordering several and trying them all sounds fantastic! I just might have to do the same.