My fav chocolate for baking

"Divine", "heavenly" and "food of god" are just some of the words often used to describe chocolate. I dare call myself a chocoholic - any dessert or pastry with chocolate in it makes me weak. And so, every time I bake anything with chocolate in it, I am super uber particular with the chocolate I use. The flava of chocolate in any chocolate dessert or pastry is so key. You might think chocolate is chocolate and when combined with flour, sugar and eggs it will all taste the same - trust me, it doesn't.

The quality of chocolate is dependent on the quality of raw ingredients in the manufacturing process. As a general rule of thumb, the higher the percentage of cocoa butter, the better the flava and texture of the chocolate product. Good chocolate should have an even texture without grains or specks and should have a distinctive taste rather than a flava of cocoa.

My top 3 favourite chocolate brands for baking are:
1. Scharffen Berger
2. Godiva
3. Ghirardelli

If I am baking a chocolate cake, I am definitely using one of the first 2. But this week's baked good is Chocolate chunk cookies and hence I am using Ghirardelli. Instead of using chocolate chips, I am using chunks of dark chocolate.


The dark chocolate bar has an intense chocolate flava, with traces of mocha, blackberry and dried cherries. Can someone say with me, YUMMMS!!!!! I also bought semi-sweet chocolate chips - just in case the chunks fail me, I can always whip up another batch of chocolate chip cookies. I am super excited to bite into my cookies and tasting the divine taste of dark chocolate!