Choosing the best chocolate: Cost vs quality

Discussion in 'Professional Pastry Chefs' started by charlievb, Oct 17, 2011.

  1. charlievb

    charlievb

    Messages:
    22
    Likes Received:
    10
    Exp:
    At home cook
    Thoughs on good chocolate. My uses are for things like chocolate mouse, chocolate eclairs, chocolate elisce, hot chocolate etc...

    Im looking for any ideas on excellend dark chocolate, at least 65% cocoa.

    I have been using Menier Chocolate which seems very good. I have seen the rather more expensive 'Willies World Class Cacoa' stuff:

    http://www.willieschocolateshop.com/cooking-chocolate-pure-cacao.html

    But its quite expensive £6/180g, compared to Menier's £1.30 for 100g. I gues id like something in the middle of the read. Some high quality chocolate up to £3/100g, no more.

    I did google around and find this place:

    http://paulayoung.co.uk/creations/collection.php?collectionID=23

    1KG of 70% dark chocolate for £20 (£2 per kilo) which seems very good, anyone tried chocolate from PlayaYoung
     
  2. fruitfulbeing

    fruitfulbeing

    Messages:
    10
    Likes Received:
    10
    Exp:
    Professional Pastry Chef
    Hi Charlie,

    Middle of the road, decent chocolate...have you tried Cacao Barry?  There 64%  is great...and they have higher percentages as well...and some different origins.  Perhaps, Guittard?  These are more commercial, but I've been using them for years and they're really good for all the uses you listed.