/ck/ - Food & Cooking

>>18318232
https://www.seriouseats.com/2018/05/the-best-milk-chocolate-for-baking-that-wont-break-the-bank.html#comments-433421
https://www.seriouseats.com/2018/04/6-supermarket-chocolate-bars-for-better-baking.html
https://www.seriouseats.com/2018/05/5-natural-cocoa-powders-that-put-the-supermarket-stuff-to-shame.html#comments-432935
The workhorse of the chocolate world is Barry Callebaut (great texture, flavor, and $/oz value), and if you are a rich bitch and wanna splurge Valhrona.

As far as cocoa powder is concerned brand matters a lot less because there are less steps in the finishing process and you're instead buying based whether your recipes are constructed for dutch processed or natural cocoa, and importantly make sure they are high-fat powders (1 gram of fat or more (instead of .5 grams such as with Hershey's) per tablespoon (5 to 6 gram) serving in the nutrition facts.
https://handletheheat.com/the-most-important-thing-cocoa-powder/
https://www.youtube.com/watch?t=126&v=W-59aMuG92Q
I use Cacao Barry Cocoa Powder Extra Brute recommended by Stella Parks on Serious Eats and it's awesome.