just wanted to check which do you use for chocolate mud cakes- the chocolate chips or the baking chocolate (block)???
Last week I made two mud cakes - one with dark chocolate chips, one with semi-sweet. I didn't think either turned out overly chocolately. The semi sweet one turned out with a more milk chocolate color. I would either try those again with a cocoa addition, or try one with unsweetened chocolate, if you want it super chocolately.
I used an Australian recipe, and maybe their "dark" chocolate was really supposed to be unsweetened?? Didn't consider that until your post.
I personally use Callebut couveture nowadays in all my cooking but in the past have made mud cakes with the block baking chocolate.
i use the 500g Lindt dark chocolate bars. I find them at Winners constantly and keep a stash at home
is callebut much more expensive?
I use coverture chocolate, the highest quality I can find when I'm shopping. Also I add coffee instead of water or any other liquid. Makes a really rich dark chocolate.
Callebaut is not cheap but i buy it in bulk on the pretext that I am going to make those beautiful little shiny very expensive chocolates ( I went and did a course in Melbourne on chocolate making 3 years ago). It tastes so wonderful that I generally end up eating quite a bit of it straight out of the packet. It is worlds away in taste from the cheaper chocolates and worth every cents as far as I am concerned. As I live miles and miles from anywhere it also costs me quite a bit to get it shipped but I think it is worth it.