Why I mix chocolate’s when cooking and baking

I love chocolate, and you KNOW I bake and cooking with it! I’m kind of a chocolate snob. For example I never ever EVER use chocolate chips when melting chocolate. They coat chocolate chips with something so that it continues to hold it’s shape when baked at high heats. SO they don’t melt as well and have an odd taste

So I use blocks and wafers and Bakers chocolate. My biggest tip is to mix the chocolates. I mix brands: like Merckens, Guittard, Callebaut, Peters, Ghirardelli and Bakers. And I pretty much ALWAYS dark chocolates (semi-sweet, dark, and bittersweet)

The reason you mix chocolates is so your dessert doesn’t taste like just ONE brand/flavor AND by using two-thirds higher quality I can sneak in one-third slightly lower quality (aka – cheaper like grocery store chocolates – dove or hershey’s sometimes) and still have an end product that tastes amazing!

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