Baking chocolate for Valentine's desserts



Nothing says Valentine’s Day like chocolate. We’re not just talking about a box of chocolate, but also homemade chocolate goodies baked from the heart. From unsweetened to semisweet to white, Consumer Reports suggests which baking chocolate you should choose for your Valentine’s Day desserts.



The type depends on what you’re making. A Consumer Reports editor and trained chef says you don’t have to use the most expensive. Paying more won’t necessarily get you a better tasting chocolate. If you’re going to use it in a recipe anyway, chances are most people won’t be able to tell the difference. Instead, save the really fancy stuff for embellishments or snacking.



Consumer Reports says s that baking chocolate, for even the most elaborate desserts, still falls into one of these categories —


    Consumer Reports says whatever you buy, double-wrap your chocolate and keep it in a cool, dry place. If you refrigerate it, keep it away from anything that can transfer an odor, like cheese or fish.



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