Tasting Expert Reveals Top Pick for Unsweetened Baking Chocolate
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- Опубліковано 4 тра 2021
- Tasting expert Jack Bishop challenges host Julia Collin Davison to a taste test of unsweetened chocolate.
Read the full taste test of unsweetened chocolate: cooks.io/3voOTE7
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flavor preferences are so personal, but nice to hear you agree that Baker's is at the top. thanks.
I wanted to say Hi and thanks for letting me know this stuff
Yeah, Baker's is awesome and it being cheaper than the others is a nice bonus!
@@Zelmel And readily available! I've never not been able to find Baker's no matter what state I've been in. It always bugs me when they do these tests and the winners are difficult to source.
I wish you had mentioned that recently Baker’s has down-sized their packaging so you now need to buy two packages to get the familiar 8oz of chocolate. The same “convenient price” of course!
She did say that, at the end. $3 for a four ounce bar.
So the price doubled ?
Now you should post a recipe for fudge frosting 😁👍♥️
I use primarily Callebaut chocolate (from Belgium) for cooking but if I can’t find it I use Baker’s.
Jack and Adam are my favorite kitchen nerds.
I use Bakers unsweetened chocolate a lot for certain cakes and brownies and it is delicious
Couldn't agree with you more. My family has used Baker's for as long as I remember (60+ years) and always had the best tasting brownies, puddings, cakes, etc.
That’s good news . I will not hesitate to try the very familiar bar for baking of Baker’s unsweetened chocolate. Who knew, the least expensive but well known brand would win the taste test. Thanks!
I am happy to hear Baker’s is the winner - something easily found at any grocery. Good news for chocoholics everywhere.
Hello. And I adore all things chocolate!!!
Now I need to try making hot fudge sauce with sweetened condensed milk.
I usually do butter and brown sugar with some whole milk to adjust texture since I don't typically have sweetened condensed milk around, but that's in some ways making a similar thing
@@Zelmel Interesting. I usually make a caramel sauce with granulated sugar, butter, and cream and then melt unsweetened chocolate into it at the end.
@@ajs11201 That's essentially what I do except I often dump everything more or less at once and I use brown sugar (and milk is usually last to adjust it to be a sauce). I use extra butter to make up the difference in fat for not using cream. Also a healthy pinch of salt.
@@Zelmel Great minds think alike! In some worlds, putting the butter in with the sugar at the beginning is considered butterscotch since the butter will brown while the sugar caramelizes. Others insist the butterscotch must use brown sugar. It sounds like you've addressed both audiences at once. Hats off to you!
@@ajs11201 cheers! Enjoy your cooking experiments!
Awww, I wanted to see how the Hershey’s measured up 😜
Scharffen Berger is owned by Hershey, is that close enough?
@@waynecampbell9426 - interestingggg 🤔
I was only saying it because they show a “Hershey’s Kitchen” bar in the bottom right corner 🙂
Right?
@@waynecampbell9426 Hershey probably kept most of Scharffen Berger's formula--or at least enough of it to make the flavor profile different from the generic Hershey's product. I doubt that they're slapping two different labels on the exact same product.
I grew up with my mom using Baker's unsweetened baking chocolate when she made her fudge. I don't think I would have any problem eating all of those mousses.
Love bakers i eat it everyday
How do I get this job?
I'm sure they are begging for help during this "pandemic."
I personally don't care for Baker's. I don't like the grittiness that she mentioned. I usually use Ghirardelli.
I use Baker's all the time now. I've tried different brands, which are good, but they just don't have the good chocolate flavor that Baker's does.
Why doesn't she change spoons between each sample?
Why would she? She is presumably the only one tasting.
Agreed..a tasting to me is like a wine tasting. A different glass is used between each wine sample. You don’t want to use the same glass, or in this case spoon, so not to taint the sample from whatever was in that glass or on that spoon previously.
Where is the chocolate sauce recipe?
Recently, I purchased 6 bars of Ghirardelli 60% Cacao Bittersweet Baking Bars to make a chocolate cake and chocolate filling and the bars are SOUR! I used most of the bars in the filling. The only other ingredient in the filling is butter and the butter isn't sour. My cake was ruined! I have never in my life associated a SOUR taste with chocolate. What is going on??? Does anyone have any idea why the bars are SOUR???
Maybe it's me, but I just can't seem to find recipes that call for plain unsweetened chocolate anymore.
Refreshing to see the cheapest win...
I was hoping they were going to have to eat the bars plain.
4 bowls
1 spoon
why not 4 spoons 😥
@@sandrah7512 if u taste test anything u really dont want different things to mix (even just slightly)
no it wouldnt make a difference but its inconvenient (especially in context of a show)
Baker's is my choice.
Valrhona chocolate all the way
What’s wrong with using much cheaper 80% chocolate then adding less sugar to the recipe?
So the problem is the bar has less overall chocolate in it. If you use an 80% bar and do the math to work out how much of everything else you need to get the same taste, you'll end up with 80% of whatever you're making.
@@danielleanderson6371 But 80g of 100% chocolate plus 20g sugar contains the same amount of chocolate and sugar as 100g of 80% chocolate.
@@anonimushbosh Ah, but you didn't say you'd be using a larger piece of chocolate for 80%. I assumed both pieces were the same size.
@@danielleanderson6371 Lol they’re any size a recipe requires - only the proportions matter
@@anonimushbosh your logic seems off. If the recipe calls for 80 grams of 100% unsweetened chocolate and you use 80% chocolate you're using less chocolate and more sugar than the recipe specifies so the end result is sweeter and less chocolaty.
Why do they keep recycling the same videos over and over again
May be they haven’t filmed any new material?
The main purpose of the videos is to expose viewers with as much encouragement to visit their website, and get you to subscribe. If they make 20 videos it is to their benefit to air them 40 times. If they make 120 videos, it is to their benefit to air them 240 times. What do you ask a stupid question?
@@fordhouse8b you needn't be rude.
@@douglasfrank9323 That was just a bonus!
Tired of all these old videos being reposted lately.. what's happened.. let's see some NEW ones... Please...
May be they don’t have any new material?
Are you a paying subscriber of their magazine or website? Pay up, so they can finance the production of more content, or shut up.
@@fordhouse8b :) ... thank you for your kind suggestion
I suspect that covid restrictions have kept them from filming much new content.
@@vickiharrison1626 You’re welcome ;-)
That was a very long commercial for Baker’s Chocolate
I watch to learn what chefs prefer after blind taste testing so that I have a better chance of liking what I buy from the grocery store
I’ve bought many things based on their recommendations and always been pleased.