Chowhounds generally agree that Trader Joe’s “Pound Plus” (500g) 70% Belgian bittersweet chocolate bars work very well for baking (not to mention nibbling!). And they cost a mere pittance compared to high-end brands. Because this chocolate tends to have a slightly grainy texture when melted, it’s not well suited for preps like ice cream or mousse, which call for a lusciously smooth mouthfeel. But baked into brownies, cakes, or chocolate chunk cookies, you’ll discern no graininess whatsoever, assures adamclyde.
Board Links: Trader Joe’s Chocolate
I agree. For the value, you can get an abundance of above average, good quality chocolate for baking and snacking. I love opening the wrapper on this enormous bar…I always have that giddyness as though I’m unraveling the wrapper off a Willy Wonka bar with the golden ticket. I have used the chocolate mostly for baking. My most successful project was a chocolate chip cookie recipe (to be exact: Tyler Florence’s “My Big Fat, Chocolate Chip Cookies” found on Food Network site). I doubled the recipes to create one batch with chocolate and cranberries, and the other batch with chocolate, instant espresso powder and a touch of cinnamon. Using cut morsels/chunks of the Trader Joe’s chocolate made a big difference in overall taste (I think), texture and appearance compared to waxy chocolate chips. Plus I used European butter, organic cane sugar crystals, pricier vanilla and I might have used wheat flour…that I don’t remember. But it didn’t turn out cakey as the other reviewers had mentioned. But I’m going off topic…
So… The chocolate morsels gave the cookie a more sophisticated look. The chocolate taste spreads more instead of isolating itself in solid chocolate clumps. But don’t get me wrong, I still love chips…it’s just nice to change it up a bit.