Comments on: Tasting Expert Reveals Top Pick for Unsweetened Baking Chocolate

By: Dawn Michelle

Dawn Michelle — Wed, 18 Jan 2023 05:35:39 +0000

I personally don't care for Baker's. I don't like the grittiness that she mentioned. I usually use Ghirardelli.

Cheri Finkbiner — Wed, 18 Jan 2023 05:35:39 +0000

Hello. And I adore all things chocolate!!!

The Leguminator — Wed, 18 Jan 2023 05:35:39 +0000

Now I need to try making hot fudge sauce with sweetened condensed milk.

Jose Garcia — Wed, 18 Jan 2023 05:35:39 +0000

Jack and Adam are my favorite kitchen nerds.

onfirrre — Wed, 18 Jan 2023 05:35:39 +0000

What’s wrong with using much cheaper 80% chocolate then adding less sugar to the recipe?

maximas gomez — Wed, 18 Jan 2023 05:35:39 +0000

Valrhona chocolate all the way

Kip Paseo — Wed, 18 Jan 2023 05:35:39 +0000

Why do they keep recycling the same videos over and over again

Phyllis Bautch — Wed, 18 Jan 2023 05:35:39 +0000

Why doesn't she change spoons between each sample?

Vicki Harrison — Wed, 18 Jan 2023 05:35:39 +0000

Tired of all these old videos being reposted lately.. what's happened.. let's see some NEW ones… Please…

Chanda Russell — Wed, 18 Jan 2023 05:35:39 +0000

I use primarily Callebaut chocolate (from Belgium) for cooking but if I can’t find it I use Baker’s.