Dark-chocolate

Posted by bw (366 days ago)

If a recipe calls for "good quality" dark chocolate what should I use for best results ?

Thanks

(I am based in Hong Kong)

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Posted by Saikunga (366 days ago)

cadbury's dark cooking chocolate - even the brand 'black' would do or dove dark chocolate - something that will melt easily without burning.

(I am based in Hong Kong)

Posted by Thames (366 days ago)

You should use dark chocolate with at least 70% cocoa solids. Any lower and the purity isn't there; if you use chocolate with, say 85% cocoa solids, then the result might be too bitter, plus you could have melting problems. I personally don't ever use 'cooking' chocolate and wouldn't recommend it.

(I am based in Hong Kong)

Posted by F100 (364 days ago)

Use Valrhona...
that's what the Four Season's Hotel, Mandarin Hotel, top restaurants uses.
I agree with Thames advice...dark chocolate with at least 70% cocoa.
Anything over 85% will be too bitter.

(I am based in Hong Kong)

Posted by Havefaith (362 days ago)

I would definitely recommend Valrhona - much better than any other brand. Expensive but worth the money. I use it with my molten chocolate cake recipe and every time it is a real success.

(I am based in Hong Kong)

Posted by bw (362 days ago)

Thanks everyone.
Where can I get Valrhona ? Is it easily available ?

(I am based in Hong Kong)