I am baking a caramel mud cake and all the recipes i have found are vague about what kind of white chocolate to put in. I've used one kind before in brownies and it didn't turn out right but I cant recall which.
Is it white cooking chocolate, white eating chocolate, white chocolate melts?? Which one, can anyone help?
I personally hate the taste of cooking chocolate! Normally I use lindt or baron. If it's dark chocolate I buy the 85% cocoa one, but for white there is only white, lol.
Don't know where you are, but in my experience German, Swiss and Belgium chocolates are the most tastiest
I love using Callebaut white chocolate. The taste is silky and the texture is smooth. It melts great for baking and I have had great success with cakes and cheesecakes. I get mine from Country Kitchen Sweetart http://www.countrykitchensa.com/shop/chocolate/real-chocolate-chocolate-with-cocoa/49/588/563/.