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Old 02-22-2009, 11:22 PM   #11
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Hershey. Nestle. I'll take these two over either of the G-boys there. I love eating Ghirardelli, but for cooking I'll take Hershey or Nestle Toll House. They've never let me down.
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Old 02-23-2009, 12:41 AM   #12
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Originally Posted by Callisto in NC View Post
[B]Ghirardelli but then again, I have never even heard of the other. And I'm bias being from California.
Guittard is also a California chocolate, Callisto.

Comparing those two brands, definitely I prefer Guittard except for Ghirardelli's ground sweet chocolate. Guittard's chocolates come in a wide range of cocoa percentages, and the pastilles are very easy to use when melting chocolate. For my taste buds, there is really no comparison between the two. Guittard is geared much more for the professional kitchen than the home, tho.
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Old 02-23-2009, 12:44 AM   #13
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Originally Posted by aguynamedrobert View Post
Does anyone else use different chocolate than these two? What is everyone's stand by chocolate?
My go-to chocolate is Peter's, Robert. Here's their web site. They sell in fairly large volume, tho, so probably not the best deal for home bakers. However, their Burgundy (Semi-Sweet) and Gibraltar (Bittersweet) imho cannot be beat. They are in the same category (for my taste buds) with Valrhona, but the price is oodles less.
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