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This post is inspired by Callebaut dark chocolate and Valrhona milk chocolate. |
Buying rock-sized chunks of chocolate is so much fun! I wanted to commemorate these wonderful, hefty baking chocolate boulders with a photo shoot. The Callebaut chocolate (dark) is in the background. The Valrhona chocolate is in the foreground.
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Callebaut chocolate is excellent (and a good baking chocolate, too of course). |
I'm not a total chocolate fanatic, but I do solidly appreciate good chocolate. A high quality chocolate, as compared to a cheap baking chocolate, can shine through in finished baked goods and draw the line between "great" and "WOW." It's worth the money if you're making something special.
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These are both exceptional chocolates for eating and baking. |
The dark chocolate pictured is Callebaut Dark Chocolate with 70% cocoa solids. The milk chocolate is Valrhona Chocolate (Jivara Lait) with 40% cocoa solids. I'm not enough of a chocolate connoisseur to make a personal claim about how these brands rank against each other, but I know they are both very high quality: good enough to eat plain, an excellent chocolate for baking, and better than the baking chocolate bars you usually find in the grocery store aisle.
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Callebaut bittersweet chocolate (70% cocoa solids) is a high quality chocolate for baking and eating. |
I didn't want to just throw these babies in the double boiler without spending a moment to enjoy them! I'm planning to use them for raspberry brownies. If the brownies turn out as tasty as I hope they do, you'll get to hear about them in a later post. :)
They turned out amazing, by the way! Here's the post:
http://www.bakergal.com/2011/05/raspberry-truffle-brownies.html
BakerGal
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