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Valrhona is a French company and is the only chocolatier to produce chocolate from a single variety of bean from a sole harvest. I tend to favour their cocoa powder as it has greater depth of colour than Callebaut. However Callebaut hasn't become the largest chocolate manufacturer in the world by being lacklustre. Callebaut specialises in Belgian chocolate for baking and leaves a lovely full bodied feeling in the mouth. I really like a 70% dark chocolate for eating as I feel 85% is a touch too bitter for the palette. Hold that thought as it will be a lovely segway into my next baking adventure. The quest for perfect Choc Chip Cookies!
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