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Chocolate
Appears in
By Matt Lewis and Renato Poliafito
Published 2010
It is imperative when making a chocolate-based dessert to use the best possible chocolate. If you plan on doing a lot of baking, it may be more cost-effective to purchase larger blocks of chocolate online or at local specialty stores. Luckily, in recent years, it has gotten easier to find good-quality chocolate at even the supermarket. The recipes in this book were tested using Callebaut Divine and Scharffen Berger chocolate, and I highly recommend both.
Of course, there are many other wonderful brands of chocolate to choose from, and as you get more familiar with them, you will start to align yourself with a few favorites. See Sources section for a complete list of where to buy them.