"...we preferred dark chocolate that achieved the best balance of all three major components-cocoa butter, cocoa solids, and sugar. Callebaut Intense Dark Chocolate L-60-40NV was favored for its rich chocolate flavor, moderate sugar and cocoa solids, and comparatively low fat. Tasters appreciated its "intensely chocolaty," "rich," "espresso" flavor and "caramel aftertaste." It excelled in every application. San Francisco-based Ghirardelli's Bittersweet Chocolate Baking Bar came in a close second, with praise for its "smoky," "fruity" notes. It also demonstrated that balanced chocolate flavor derived from moderate levels of sugar, cocoa solids, and cocoa butter."

I agree, but I have to wonder where these tasters came from. Most Americans are not into dark chocolate.

Not for eating as candy, but for putting in cookies or brownies, we've always used semi-sweet chocolate (dark chocolate).

I've done chocolate tastings for friends with bars with different concentrations of cocoa. You'd be amazed at the variety in flavors.

Actually, I've never like Ghiradelli's products. Should you happen by a Trader Joes, their big brick bars of dark chocolate are extremely nice.

I never liked chocolate at all in any form until dark chocolate became available. Then I realized what I don't like is milk in chocolate. I still make hot chocolate with straight cocoa powder (unsweetened), a trace of sugar and maybe a trace of arrowroot. No milk.

I have found "America's Test Kitchen" to be less than reliable unless you are looking for something that reflects the taste of Middle America. It's no surprise that they would rank Callebaut and Ghiradelli above more distinctive chocolate. That's not to say that I don't like Callebaut. It's perfect for uses like brownies or chocolate birthday cake.

They tested the chocolate for cooking and baking purposes ONLY[b].

Yes, I understand and, as I said, the chocolates they preferred are fine for something like brownies. They would not be as good for something like a souffle or chocolate mousse or a flourless chocolate cake, unless the baker is aiming for a generic rather than distinctive chocolate taste.

More details from their lab tests:

http://community.livejournal.com/homekeeping/83912.html



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They chose El Rey for their "fancy bar" over Valrhona?

Very interesting article. Callebaut is my go-to baking chocolate except for "European" style desserts. Theoretically, I guess I should prefer an American-made chocolate for American-style desserts, but I don't.

Sandra, what kind of baking chocolate would you use for European-style desserts?



I think more are than used to be, though; I see it everywhere now.

Or maybe I'm just biased because I vastly prefer the stuff.

I like Vahlrhona Manjari.

I think tastes are maturing in this country as well hence the proliferation of single-origin chcolates and the different flavors.

At least here in the DC metro area, dark chocolate is available everywhere including the Giant grocery stores and they are no mecca of haute taste.

Mmmmmm...Valrhonahhhh!

I don't care for Girardelli either. Valhrona is much better. Guittard is not bad.

The impression I got from the article was that they used brands available at most supermarkets.

Today I made a baked chocolate pudding using just the cheap baking chocolate I got from Trader Joe's and it is delicious. So I can only assume it would have been out of this world if I'd bought either of the recommended brands!

I prefer dark chocolate as well, and I see it everywhere, but I still overhear a lot of hate for dark chocolate. I blame those awful Hershey's Dark minis that make it into the mini mixes around Halloween.

I strongly suspect that Trader Joe's chocolate is made for them by Callebaut.