Bibi
For baking, use the best
Some friends asked about which chocolate I use for baking. I thought a picture would work fine.
I don't buy Valrhona and I'm not planing to buy it soon, since the prices here are pretty ridiculous. But I do use Belgian chocolate for baking. Callebaut is one of the best brands available for baking and I can find it in São Paulo for moderate prices. I usually buy the 53,8% and the 70% to keep at home.
Last week I bought this dark chocolate and a small package with milk chocolate. I must say: even their milk chocolate tastes wonderful.
The Wilton Pure Vanilla extract came directly from USA, since I can't find it here. The only pure extract I found in SP was one with a incredible high price and a smaller bottle. Lovely :| This one smells like real vanilla beans. I will definitely buy a new one after that one.
And the cocoa powder is by Barry. I also use an organic Cocoa powder, but when I'm baking Devil's food cake, chocolate truffles, some cakes, hot chocolate, or I want something really dark, or the recipe asks for Dutch Process, I use this Extra Brute. It's slighter red than the other cocoa powder and I love the colour :)
For baking, use the best
Some friends asked about which chocolate I use for baking. I thought a picture would work fine.
I don't buy Valrhona and I'm not planing to buy it soon, since the prices here are pretty ridiculous. But I do use Belgian chocolate for baking. Callebaut is one of the best brands available for baking and I can find it in São Paulo for moderate prices. I usually buy the 53,8% and the 70% to keep at home.
Last week I bought this dark chocolate and a small package with milk chocolate. I must say: even their milk chocolate tastes wonderful.
The Wilton Pure Vanilla extract came directly from USA, since I can't find it here. The only pure extract I found in SP was one with a incredible high price and a smaller bottle. Lovely :| This one smells like real vanilla beans. I will definitely buy a new one after that one.
And the cocoa powder is by Barry. I also use an organic Cocoa powder, but when I'm baking Devil's food cake, chocolate truffles, some cakes, hot chocolate, or I want something really dark, or the recipe asks for Dutch Process, I use this Extra Brute. It's slighter red than the other cocoa powder and I love the colour :)