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Amintika

Amintika

I second the positive comments for Valrhona cocoa, and Valrhona in general. I also find Amadei to be very good for baking, and use a lot of their 70% pistoles as well as their white chocolate pistoles (which correspond to their white and black toscano chocolates in bar form). Somewhat expensive, but the dark chocolate has a wonderfully rich flavour, which I find well suited for things like chocolate tarts - especially if cut with a sprinkle of freeze dried raspberries or something. Perhaps a bit overwhelming if used throughout a cake or the like, in which case I find Valrhona (e.g. Caraibe) suits better. I find Amadei somewhat easier to temper and work with too, but I'm not very skilled in that department.

Amintika

Amintika

I second the positive comments for Valrhona cocoa, and Valrhona in general. I also find Amadei to be very good for baking, and use a lot of their 70% pistoles as well as their white chocolate pistoles (which correspond to their white and black toscano chocolates in bar form). Somewhat expensive, but the dark chocolate has a wonderfully rich flavour, which I find well suited for things like chocolate tarts - especially if cut with a sprinkle of freeze dried raspberries or something. Perhaps a bit overwhelming if used throughout a cake or the like, in which case I find Valrhona Caraibe or the like suits better. I find Amadei somewhat easier to temper and work with too, but I'm not very skilled in that department.

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