What kind of chocolate should I use for cooking?

• • Amanda / Friday, 23 May 2008
  • There are so many different brands of chocolate that I really don't know which to choose.
• • Matty / Friday, 23 May 2008
  • The chocolate you should choose for cooking must have the highest content possible of cocoa solids - black chocolate. Most packaging will display a percentage of cocoa solids - look for something with 70% or more. Good chocolate is very brittle and shatters or snaps when broken, while milk chocolate is ductile.
• • Ramona Preca / Wednesday, 16 July 2008

  • The belgian chocloate is the best !! I definitely go for that type of brand, when it comes to cooking with chocolate.