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30 of 30 people found the following review helpful:
5.0 out of 5 stars
A high quality chocolate for baking,
By Debbie Lee Wesselmann (the Lehigh Valley, PA) - See all my reviews (TOP 50 REVIEWER) (VINE VOICE) (2008 HOLIDAY TEAM) (REAL NAME)
This review is from: Callebaut Bittersweet Baking Chocolate (1.1 pound) (Misc.)
When I worked in a French restaurant, Callebaut was the only chocolate allowed to be used in the kitchen. This Belgian chocolate adds much better flavor to baked goods and specialty desserts than does the average chocolate found in the grocery store. I highly recommend it for serious bakers and those who want their desserts to stand out. Bittersweet chocolate is not to be confused with unsweetened; it is a dark chocolate without an overly sweet taste. Special occasion cakes and pastries often use bittersweet to give an intense chocolate flavor without overwhelming the palate. |
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