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The Something Awful Forums > Discussion > Goons with Spoons > PYF: Choice Chocolate and Elite Sweets
 
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amaguri
Mar 27, 2010

Fruits of the sea posted:

Really neat stuff! The Noka article blew my mind when I read it years ago.

Any suggestions on where to get decent baking chocolate these days? Does it even matter if there’s soy, extra cocoa butter or palm oil added, if I’m only using the chocolate to make ganache or mousse or whatever?

I have a hard time finding anything in my area that doesn’t have a bunch of the additives I mentioned.

I think application matters a lot here... for actual baking, my favorite (and often cheapest!) option is good ol' Baker's Unsweetened Chocolate. Makes great cupcakes / cakes / brownies. For ganache and mousse the conversation is more complicated but ultimately it's based on personal preference more than anything else. I probably have the palate of an 8-year old but single origin chocolates are fun and interesting for a tasting event but IMO highly unnecessary for the vast majority of recipes.

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The Something Awful Forums > Discussion > Goons with Spoons > PYF: Choice Chocolate and Elite Sweets