Whether you're making a light mousse, baking a rich chocolate cake, or filling bonbons, the quality of the chocolate determines the final result. But how do you choose the right chocolate for cooking and baking? There are significant differences between chocolate types, and the right choice can elevate your dessert or pastry.
What should you look for when choosing chocolate for baking?
1. The cocoa percentage
The cocoa percentage indicates how much cocoa is in the chocolate. The higher the percentage, the more intense and less sweet the flavor.
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55–65% cocoa : ideal for brownies and cakes.
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70% and higher : perfect for ganache, mousse or desserts with a deep chocolate flavour.
2. The quality of the cocoa
Not all cocoa is the same. Chocolate from premium brands like Valrhona is made from carefully selected cocoa beans with a complex flavor profile. This adds depth and refinement to your baked goods.
3. The shape of the chocolate
For cooking and baking, it's helpful to work with small pieces of chocolate so they melt evenly. Large bars or blocks often need to be chopped first. Valrhona's fèves chocolates are already perfectly shaped: thin discs that melt quickly and evenly.
4. The application
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For ganache and mousses : choose a chocolate with a higher cocoa percentage.
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For cakes, cookies and brownies : a slightly lower percentage works well to keep the balance.
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For sauces and icings : choose a chocolate that melts smoothly and gives a nice shine.
Why choose Valrhona chocolate fèves?
At Bonbonbook, we use Valrhona chocolate ourselves, and for good reason. Valrhona is known worldwide as the chocolate brand of choice for top chefs, pastry chefs, and chocolatiers. The fèves are:
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Easy to use : no chopping or breaking, they melt instantly.
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Consistent : always the same quality and taste, ideal for recipes.
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Available in different percentages : from creamy milk chocolate to strong dark varieties.
With Valrhona fèves you are assured of chocolate that works perfectly in both classic baking and creative desserts.
High-quality chocolate makes a big difference
Anyone who frequently bakes or cooks with chocolate quickly realizes that quality is key. Cheaper chocolate can burn faster or have a bland flavor. By choosing Valrhona fèves, you elevate your dishes to a professional level – and you'll taste the difference in every bite.
The best chocolate for cooking and baking
The best chocolate for baking and cooking is chocolate with:
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The right cocoa percentage for your recipe.
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High quality cocoa, such as that from Valrhona .
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A practical form, like fèves , that melt quickly.
Want to work at home or in your bakery with the quality of top chefs? Then discover our selection of Valrhona chocolate fèves at Bonbonbook – the perfect base for any chocolate creation.
Order Valrhona fèves at Bonbonbook and experience the difference in your kitchen.
