What's the best chocolate to cook with?!
That being said, unsweetened and semisweet baking chocolate tend to be among the most versatile chocolate out there and they get used the most often.
P.S. A common misconception is that drinking chocolate (regular powdered drinking cocoa) and cocoa powder are the same thing. They are NOT, and you have to use the one specified in the recipe.
Answers: You always want to follow the recipe exactly and use the type of chocolate that is recommended. If the recipe calls for solid chocolate in squares or in pieces, you have to use it. Semisweet and unsweetened aren't really interchangeable. You could add some sugar along with the unsweetened kind, but how much? It's better to get the right ingredient than to risk throwing off the recipe. Dark chocolate and milk chocolate are also not interchangeable, as some really dark chocolates have a distinctive bitter flavor that will makes it presence known in a recipe.
That being said, unsweetened and semisweet baking chocolate tend to be among the most versatile chocolate out there and they get used the most often.
P.S. A common misconception is that drinking chocolate (regular powdered drinking cocoa) and cocoa powder are the same thing. They are NOT, and you have to use the one specified in the recipe.
usualy semi sweet ... depends what your making tho
Hershey's semi sweet.
Totally depends on what you are making. For instance if chocolate chip cookies, semi sweet.
Here some ideas for chocolate cake
http://www.chocolate-playground.com/cake...
this article tells you the best ways to pick the right chocolate
http://food.ivillage.com/cooking/baking/...
Depends on what you want to make and the intent of your question...For example;
Did you want to know what is the "best" brand? Which cocoa solid intensity is best to work with? or Did you want to know if you should start with chips/solid bars to chop yourself vs cocoa powder?
???? yo what s with semi sweet stuff. go for the best Cadbury's or Thontons, drible drible (:-) yuumm
and if u want to make custad, use a very large MARS bar and mealt and mix(sod the cake yo)
by far the best chocolate to cook and bake with is Callebaut produced by Barry Callebaut. It's fantastic, most pastry chef in europe use this one. It tastes fantastic, I wouldn't use anything else.
depends on what you're making and your budget. i love Valrohna but its expensive.