The Friday Baking Project Chocolate Pantry
Below are the primary chocolates used in The Friday Baking Project recipes. They are available in wafers from lepicerie.com in various size packaging (7 oz, 1 lb, 3.3 lb) for the home baker.
Ghirardelli makes very good baking chocolates available in most grocery stores. Please note – all manufacturers’ chocolates are different and may produce dissimilar results.
| Guittard 66% | Very intense chocolate flavor with minimal sugar. Makes excellent ganache for spreading and icing, as well as glazing cakes. |
| Guittard 64% | Surprisingly different, slightly more subtle taste than the 66%. Used in chocolate tortes, gâteau, and whipped ganache. |
| Guittard 61% | This is the one I start with for old recipes calling for semi-sweet chocolate. After testing all three, 61% became the chocolate of choice for the Chocolate Souffle Sheet, the base for many of my desserts. |
| Valrhona Ivoire | Ivoire has been my white chocolate of choice for a long time. It’s a lovely, delicate, minimal sweetness flavor. The 35% cocoa content provides needed body for white chocolate mousse recipes. |
| 100% (Unsweetened) | I’ve been using both Guittard 100% wafers as well as Ghirardelli 100% bars. Both very good. |
| Milk Chocolate | I keep a small amount of Guittard 38% milk chocolate around for piping on cakes. Will shortly be experimenting with their 41% in a tricolor mousse recipe. |