FROM THE COVER; EXPERTS KNOW THERE'S MORE THAN ONE CHOCOLATE

From: Dayton Daily News | Date: February 11, 2004| Author: Ann Heller aheller@DaytonDailyNews.com | Copyright information

Cooks who want to use dark chocolate in their recipes have a lot of choices beyond the Baker's, Hershey's and even Ghirardelli that have been the supermarket staples for years.

Lindt. Valrhona. El Rey. Scharfen Berger. Unique Origins. They are chocolates from Venezuela, Ecuador and South Africa, sometimes single bean or a blend. They may be super dark and truly bittersweet, made with 66 to more than 70 percent chocolate liquor or cocoa solids, as the basis of all-cooking chocolate is c...

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