Different Types and Quality of Chocolate

The better quality chocolate that you use is obviously going to have a positive effect on your work. Some of the lesser and cheaper brands of chocolate can contain lots of sugar and even vegetable oil, so try to buy the best you can afford. Of course, because of the price of this ingredient, it is advisable that you concentrate when cooking with chocolate. Mistakes are costly.

I use a variety of chocolates depending on what is available to me, but the most common brands I use are Callebaut and Cacao Barry. I use a good- quality white and milk chocolate and I like to use dark chocolate with cocoa solids ranging from 50 to 65 per cent. I always try to use buttons for ease of melting.