Chocolate quality question

[RachelB]

I have a question regarding the quality of chocolate. I want to make some brownies that call for 72% chocolate. The author recommends Endangered Species brand. However, I would have to order it and there is no guarantee it won't melt given I live in South Alabama where it is very hot and humid. I had thought of Valrhona Araguani 72%, but the only place online I have found that will guarantee it not to melt charges $11.99 for ice and insulation. They will replace it for free if it does melt. This company unfortunately does not carry the Endangered Species, Callebaut, nor Cacao Barry. However, I really don't want to pay that. The only chocolate I can buy locally that is close to 72% is Lindt Excellence 70%. It lists cacao butter as its first ingredient, so is that a quality chocolate? Also, will the brownies taste the same if I don't use the recommended chocolate? There are other recipes I want to make that call for 62%, 48%, etc. which I am in the same situation about. Basically, all I can get locally is Lindt in all its percentages, Ghirardelli in various percentages, and Baker's chocolate. If I drive 2.5 hours away, I can get some Guittard. This situation just upsets me because even in December, it has been known to be 80F for a day or two where I live. It is January before we can really depend on some cold weather, but not for very long, and I don't want to wait that long to be able to order chocolate with no extra fees or danger of it melting. I am just so bummed over this. Should I just quit being so economical and fork out the money to have the Valrhona shipped in ice/insulation or use the Lindt? I would love any advice. Thanks.

 

[Norcalbaker59]

I have a question regarding the quality of chocolate. I want to make some brownies that call for 72% chocolate. The author recommends Endangered Species brand. However, I would have to order it and there is no guarantee it won't melt given I live in South Alabama where it is very hot and humid. I had thought of Valrhona Araguani 72%, but the only place online I have found that will guarantee it not to melt charges $11.99 for ice and insulation. They will replace it for free if it does melt. This company unfortunately does not carry the Endangered Species, Callebaut, nor Cacao Barry. However, I really don't want to pay that. The only chocolate I can buy locally that is close to 72% is Lindt Excellence 70%. It lists cacao butter as its first ingredient, so is that a quality chocolate? Also, will the brownies taste the same if I don't use the recommended chocolate? There are other recipes I want to make that call for 62%, 48%, etc. which I am in the same situation about. Basically, all I can get locally is Lindt in all its percentages, Ghirardelli in various percentages, and Baker's chocolate. If I drive 2.5 hours away, I can get some Guittard. This situation just upsets me because even in December, it has been known to be 80F for a day or two where I live. It is January before we can really depend on some cold weather, but not for very long, and I don't want to wait that long to be able to order chocolate with no extra fees or danger of it melting. I am just so bummed over this. Should I just quit being so economical and fork out the money to have the Valrhona shipped in ice/insulation or use the Lindt? I would love any advice. Thanks.

You don’t need expensive chocolate for most baking purposes. Brownies, for instance, do not require high-end chocolate because the butter and sugar will mask the nuanced chocolate flavors. High-quality chocolate is necessary only when the chocolate needs to stand out, such as in a mousse, soufflé, or chocolate chunk cookie. While cookie dough contains a lot of butter and sugar, the large chunks of chocolate are not incorporated into the dough, allowing one to taste the difference between premium chocolates like Valrhona and more common ones like Nestlé's chocolate chips. However, when chocolate is melted and fully incorporated into dough or batter, it takes a trained palate to distinguish the difference.

A friend of my brother’s works in the coffee industry and does tastings for a living. He is the only person who has ever detected the quality of chocolate I used in my baking. This was in the case of a chocolate-dipped biscotti. Additionally, it's not just chocolate that can go unnoticed; I have used imitation vanilla countless times without anyone commenting on it. I have taken several chocolate classes, yet I can only detect the quality of chocolate in certain applications.

For brownies, Lindt chocolate is more than adequate. If you are intent on a high-end chocolate, check retailers like Whole Foods if you have one nearby. The brands vary by location, but my local Whole Foods carries both Callebaut and Valrhona. Even if yours doesn’t, they likely have a large selection of quality chocolate. Guittard is available in some Targets and Whole Foods. Trader Joe’s used to carry a Valrhona 70% bar, but I am unsure of their current stock. They had issues with heavy metal content in their own brand of chocolates a few years ago, which may have affected their chocolate sales.

Keep in mind that there is a difference between baking and eating chocolate. Baking chocolate should be 60% or higher. The percentage refers to the amount of cocoa liquor and cocoa butter; the reminder will be added sugar. So a 60% chocolate will have 40%; a 70% will have 30% sugar. You don’t want a chocolate with too much sugar since baked goods have added sugar. I find that most people perfer 60%. When I did taste tests, all the adults commented on the bitterness of 70%. Personally, I am a fan of 70%.

The only time I will not compromise on chocolate brand is with white chocolate. For me, it is Valrhona or nothing. Not even Callebaut white chocolate tastes right for me.

Most reputable online chocolate retailers will not ship during the summer months due to the high risk of melting. I have purchased Callebaut and Valrhona in bulk online but avoid doing so during the summer, even when the retailer packs the chocolate in ice.

 

[Norcalbaker59]

This article was published today.

https://www.cnn.com/2024/07/31/health/cacao-dark-chocolate-lead-heavy-metals-wellness/index.html

 

[RachelB]

You don’t need expensive chocolate for most baking purposes. Brownies, for instance, do not require high-end chocolate because the butter and sugar will mask the nuanced chocolate flavors. High-quality chocolate is necessary only when the chocolate needs to stand out, such as in a mousse, soufflé, or chocolate chunk cookie. While cookie dough contains a lot of butter and sugar, the large chunks of chocolate are not incorporated into the dough, allowing one to taste the difference between premium chocolates like Valrhona and more common ones like Nestlé's chocolate chips. However, when chocolate is melted and fully incorporated into dough or batter, it takes a trained palate to distinguish the difference.

A friend of my brother’s works in the coffee industry and does tastings for a living. He is the only person who has ever detected the quality of chocolate I used in my baking. This was in the case of a chocolate-dipped biscotti. Additionally, it's not just chocolate that can go unnoticed; I have used imitation vanilla countless times without anyone commenting on it. I have taken several chocolate classes, yet I can only detect the quality of chocolate in certain applications.

For brownies, Lindt chocolate is more than adequate. If you are intent on a high-end chocolate, check retailers like Whole Foods if you have one nearby. The brands vary by location, but my local Whole Foods carries both Callebaut and Valrhona. Even if yours doesn’t, they likely have a large selection of quality chocolate. Guittard is available in some Targets and Whole Foods. Trader Joe’s used to carry a Valrhona 70% bar, but I am unsure of their current stock. They had issues with heavy metal content in their own brand of chocolates a few years ago, which may have affected their chocolate sales.

Keep in mind that there is a difference between baking and eating chocolate. Baking chocolate should be 60% or higher. The percentage refers to the amount of cocoa liquor and cocoa butter; the reminder will be added sugar. So a 60% chocolate will have 40%; a 70% will have 30% sugar. You don’t want a chocolate with too much sugar since baked goods have added sugar. I find that most people perfer 60%. When I did taste tests, all the adults commented on the bitterness of 70%. Personally, I am a fan of 70%.

The only time I will not compromise on chocolate brand is with white chocolate. For me, it is Valrhona or nothing. Not even Callebaut white chocolate tastes right for me.

Most reputable online chocolate retailers will not ship during the summer months due to the high risk of melting. I have purchased Callebaut and Valrhona in bulk online but avoid doing so during the summer, even when the retailer packs the chocolate in ice.

Thank you so much for taking the time to answer my question and explain about the use of quality chocolate! This makes me feel so much better! I will definitely go with the Lindt chocolate for the brownies. I just wish they had 60%, but when I need it for a dish where high quality does not matter, I will just use the Ghirardelli 60% bar. Also, thank you for the link to the article. My husband and I are taking a trip to the beach in Florida, and there is a Whole Foods in that town. I am going to probably buy some of their chocolate for baked goods that I know I will need quality chocolate for at a later date.

 

[Norcalbaker59]

Thank you so much for taking the time to answer my question and explain about the use of quality chocolate! This makes me feel so much better! I will definitely go with the Lindt chocolate for the brownies. I just wish they had 60%, but when I need it for a dish where high quality does not matter, I will just use the Ghirardelli 60% bar. Also, thank you for the link to the article. My husband and I are taking a trip to the beach in Florida, and there is a Whole Foods in that town. I am going to probably buy some of their chocolate for baked goods that I know I will need quality chocolate for at a later date.

I use Ghirardelli in some applicants without hesitation. I found even children were able to tell the difference between Ghirardelli and Nestle’s in a chocolate chip cookie; they all preferred the Ghirardelli, saying thinks like, “it taste like what chocolate is suppose to taste like.”

The Callebaut in chocolate chunk cookies was the unanimous winner among the adults. They all liked the Ghirardelli, but thought the Callebaut had was a bit more nuanced.

For dipping I tend to use Guittard or Valrhona. I find Callebaut a bit persnickety to temper. Guittard I can temper blindfolded; Valrhona just tempers beautifully. But for some reason it takes me forever to get Callebaut to temper.

I hope you enjoy your trip to Florida.

 

[RachelB]

I use Ghirardelli in some applicants without hesitation. I found even children were able to tell the difference between Ghirardelli and Nestle’s in a chocolate chip cookie; they all preferred the Ghirardelli, saying thinks like, “it taste like what chocolate is suppose to taste like.”

The Callebaut in chocolate chunk cookies was the unanimous winner among the adults. They all liked the Ghirardelli, but thought the Callebaut had was a bit more nuanced.

For dipping I tend to use Guittard or Valrhona. I find Callebaut a bit persnickety to temper. Guittard I can temper blindfolded; Valrhona just tempers beautifully. But for some reason it takes me forever to get Callebaut to temper.

I hope you enjoy your trip to Florida.

Thank you so much! I have never tempered chocolate before, but I have found some recipes I want to make that require it, so I am going to give it a try. May I ask you one more question about Ghirardelli? Can the 72% Ghirardelli Intense Dark Chocolate Bars be used in baking or are they just for eating like a candy bar?

 

[Norcalbaker59]

Thank you so much! I have never tempered chocolate before, but I have found some recipes I want to make that require it, so I am going to give it a try. May I ask you one more question about Ghirardelli? Can the 72% Ghirardelli Intense Dark Chocolate Bars be used in baking or are they just for eating like a candy bar?

Yes, you can use that Ghirardelli chocolate bar for baking. I have used it many times in cake batter to enhance and counter some of the dryness of cocoa powder; and chopped up for cookies.

When you want to use real chocolate, look for these ingredients:

- Cocoa beans/solids (or unsweetened chocolate)

- Cocoa butter

- Cane sugar

- Emulsifier (lecithin)

- Vanilla extract

- Milk powder (in milk chocolate)

Real or ouverture chocolate, like Valrhona and Callebaut, contain a slightly higher percentage of cocoa butter compared to brands like Ghirardelli. But Ghirardelli is real chocolate, and can be used in baking no problem.

The cocoa butter is the key difference between real chocolate and compound chocolate, contributing to a smoother, creamier texture, faster melting, and a firm, crisp snap when tempered.

Compound “chocolate,” such as Nestlé's morsels, contains significantly more sugar and alternative fats like palm or vegetable oil. The label lists sugar first, followed by chocolate. This "chocolate" is made with cocoa products, alternative fats, and sugar. While Nestlé's does add some cocoa butter, the presence of alternative fats means it cannot legally be sold as “chocolate.” Hence, the word “morsel” on the package. These alternative fats and emulsifiers prevent the morsels from melting in cookies, resulting in a waxy texture. It is also the reason it does not temper or harden like real chocolate.

Candy coatings consist primarily of sugar, alternative fats like palm oil, and artificial coloring and flavoring. Personally, I don’t use candy coating.

 

[RachelB]

Yes, you can use that Ghirardelli chocolate bar for baking. I have used it many times in cake batter to enhance and counter some of the dryness of cocoa powder; and chopped up for cookies.

When you want to use real chocolate, look for these ingredients:

- Cocoa beans/solids (or unsweetened chocolate)

- Cocoa butter

- Cane sugar

- Emulsifier (lecithin)

- Vanilla extract

- Milk powder (in milk chocolate)

Real or ouverture chocolate, like Valrhona and Callebaut, contain a slightly higher percentage of cocoa butter compared to brands like Ghirardelli. But Ghirardelli is real chocolate, and can be used in baking no problem.

The cocoa butter is the key difference between real chocolate and compound chocolate, contributing to a smoother, creamier texture, faster melting, and a firm, crisp snap when tempered.

Compound “chocolate,” such as Nestlé's morsels, contains significantly more sugar and alternative fats like palm or vegetable oil. The label lists sugar first, followed by chocolate. This "chocolate" is made with cocoa products, alternative fats, and sugar. While Nestlé's does add some cocoa butter, the presence of alternative fats means it cannot legally be sold as “chocolate.” Hence, the word “morsel” on the package. These alternative fats and emulsifiers prevent the morsels from melting in cookies, resulting in a waxy texture. It is also the reason it does not temper or harden like real chocolate.

Candy coatings consist primarily of sugar, alternative fats like palm oil, and artificial coloring and flavoring. Personally, I don’t use candy coating.

Thank you so much!!! This is so informative. I have wondered how to tell what can be used for baking and what can't and this makes perfect sense.

 

[Mona]

It sounds like you’re really passionate about getting the best chocolate for your brownies! Lindt Excellence 70% is a high-quality chocolate and should work well as a substitute, even if it’s not the exact brand recommended. The slight difference in cacao percentage likely won’t be noticeable in your brownies. If you’re hesitant to pay extra for shipping with ice, I’d say go ahead and try the Lindt first you might be pleasantly surprised by the results!

 

[RachelB]

It sounds like you’re really passionate about getting the best chocolate for your brownies! Lindt Excellence 70% is a high-quality chocolate and should work well as a substitute, even if it’s not the exact brand recommended. The slight difference in cacao percentage likely won’t be noticeable in your brownies. If you’re hesitant to pay extra for shipping with ice, I’d say go ahead and try the Lindt first you might be pleasantly surprised by the results!

Thank you so much! I am going to used the Lindt.

 

[RachelB]

Thank you so much! I am going to used the Lindt.

Yes, you can use that Ghirardelli chocolate bar for baking. I have used it many times in cake batter to enhance and counter some of the dryness of cocoa powder; and chopped up for cookies.

When you want to use real chocolate, look for these ingredients:

- Cocoa beans/solids (or unsweetened chocolate)

- Cocoa butter

- Cane sugar

- Emulsifier (lecithin)

- Vanilla extract

- Milk powder (in milk chocolate)

Real or ouverture chocolate, like Valrhona and Callebaut, contain a slightly higher percentage of cocoa butter compared to brands like Ghirardelli. But Ghirardelli is real chocolate, and can be used in baking no problem.

The cocoa butter is the key difference between real chocolate and compound chocolate, contributing to a smoother, creamier texture, faster melting, and a firm, crisp snap when tempered.

Compound “chocolate,” such as Nestlé's morsels, contains significantly more sugar and alternative fats like palm or vegetable oil. The label lists sugar first, followed by chocolate. This "chocolate" is made with cocoa products, alternative fats, and sugar. While Nestlé's does add some cocoa butter, the presence of alternative fats means it cannot legally be sold as “chocolate.” Hence, the word “morsel” on the package. These alternative fats and emulsifiers prevent the morsels from melting in cookies, resulting in a waxy texture. It is also the reason it does not temper or harden like real chocolate.

Candy coatings consist primarily of sugar, alternative fats like palm oil, and artificial coloring and flavoring. Personally, I don’t use candy coating.

I just wanted to let you know that I used the 70% Lindt chocolate, and the brownies were delicious!

 

[Norcalbaker59]

I just wanted to let you know that I used the 70% Lindt chocolate, and the brownies were delicious!

Glad to hear you were successful in your baking project.

 

[RachelB]

Glad to hear you were successful in your baking project.

Thank you for your help!