Caramel Mud Cake - Which Chocolate?

Baking By bellabea Updated 9 Mar 2015 , 1:58pm by TheresaCarol

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bellabea Posted 9 Mar 2015 , 7:07am
post #1 of 3


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?


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julia1812 Posted 9 Mar 2015 , 11:04am
post #2 of 3

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

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TheresaCarol Posted 9 Mar 2015 , 1:58pm
post #3 of 3

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

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