12/22/2025
I certainly enjoy chocolate! Found this article from Food and W**e about top chocolates. I agree that Valhrona is my top choice (And throughly enjoyed our visit to the Valhrona Cite du Chocolat while we were on the France trip in September.)
I've used Guittard and Callebaut in baking as well. We've been to the Olive and Sinclair factory in East Nashville for a tour a number of years back and I like eating it, but haven't baked with it. TCHO is the only one of this group that I am not familiar with.
Another interesting chocolate is Taza Chocolate Makers - I've seen it in Whole Foods and other stores, but saw the name on the side of a building as we were walking by to Carly's Boston Apartment - detoured and explored their factory as well. (It's near the Green Line Union Square Station)
The Taza and Olive and Sinclair are available locally at Whole Foods (may be at some other retailers, but not sure). The others are available online.
High-quality chocolate adds nutty, fruity complexity to cakes, cookies, and brownies. We asked professional pastry chefs for their recommendations for the best baking chocolate you can buy.
