Comments on: Types of Chocolate for Baking

By: Dorothy Kern

Dorothy Kern — Fri, 23 Feb 2024 15:05:21 +0000

No – melting chocolate wafers are more waxy and made for melting to dip (like truffles). Different brands taste different (Ghirardelli is the best I’ve found) but they’re not as good of a chocolate as a baking bar, so for ganache, I’d use the bars.

By: Tish Miller

Tish Miller — Fri, 23 Feb 2024 13:51:51 +0000

This article was very helpful! I like to make ganache for coating cakes and am trying to do it in a more economical way. We have a bulk food store that has melting chocolate wafers at a really decent price. Will that work the same as a bar chocolate to make a ganache? I’m not 100% sure I understand the difference if the bars and the wafers are both semi-sweet or bittersweet, etc. I get that I can’t use chips but are bars and wafers/melting chocolate interchangeable?? Thanks for your wisdom!

By: Dorothy Kern

Dorothy Kern — Thu, 09 Dec 2021 16:20:20 +0000

In reply to Shasta.

For those I’d use melts – Ghiradelli is my favorite (they sell bags of them at the grocery store now, in milk/dark/white) – but Candiquik is my second favorite. https://www.crazyforcrust.com/how-to-make-hot-chocolate-bombs/

By: Shasta

Shasta — Tue, 07 Dec 2021 07:21:30 +0000

this was so helpful! Which type of chocolate do you think is best for something like the popular hot cocoa bombs everyone is making now? or if we make hot cocoa cubes attached to a stirring stick to put into hot milk? type and brand preference? thank you!

By: Poojani Weerakkody

Poojani Weerakkody — Wed, 05 May 2021 14:19:55 +0000

Ma’am, l like your recipes. Do you have a newsletter? l want to sign up to it. So please let me know about it. Thanks.