What is the best chocolate to bring back to great cooks?
 

I have several friends who are great cooks and would like for me bring back baking chocolate from Paris. What brand should I look for?

Bonnat. Though it can also be bought in the US.<BR><BR>Best wishes,<BR><BR>Rex<BR>

Joe Durand(made in St. Remy)

A favorite with bakers and candy makers, and top of the line baking chocolate is Valhrona.<BR><BR>Another excellent baking chocolate that you can pick up in many supermarkets is "Poulain 1848 - Dessert". Great for chocolate tartes, souffles, etc.<BR><BR>PB<BR>

Jan-<BR> I got Cocoa Barry pistoles (like a larger flat chocolate chip) which I couldn't find in the US. Patricia Wells' book 'The Food Lover's Guide to Paris' had a listing for G Detou (58, rue Tiquetonne Paris 2 01.42.36.54.67) which is a baker's supply shop. It had great stuff for very reasonable prices. They also carry Valhrona which is wonderful chocolate but available in the US.

to the top, for jan...<BR>

I know Valhrona is available in the States, but does anyone know what the price difference is if you buy it in Paris and bring it home? Also, is it subject to VAT? (i.e. do I need to tell my husband he has to stop at the VAT window at the airport) I use it in baking quite a bit and would love not to pay so much!! Thanks...

Callebaut...also available in the US

Oophs, just realized you said from Paris...

Margaret, in Paris I recently paid 2.40 Euros per 75g bar of Valrona Caraibe. Unfortunately, I don't recall the price of their baking chocolate.<BR><BR>I also bought a few bars of the Nestle dessert chocolate at 1.82 Euros per 200g bar. It makes a lovely mousse au chocolat (recipe on the package).

I'm an amateur cook and baker, and I prefer Lindt when I want to use fine chocolate for my recipes. It comes in thinner bars that are easy to break up; I've only ever seen Valharona in thick<BR>bars that I need to break up with a hammer.<BR><BR>If any of you want to compare prices,<BR>the New York (City) Cake and Baking Company is a source in the US for all such products, and they do ship everywhere.

Everything in Europe has a VAT already added into the retail price (this it the law); the key is knowing which percentage of the VAT goes with what merchandise. Chocolate is not a luxury item so is not subject to the highest VAT amount (i.e. perfumes, automobiles, luxury goods per se). Unless you made it a point to spend over 150 Euro or more in a store on chocolate, you won't be able to claim the VAT and the store probably won't give you the option of filling out the paperwork. Nevertheless, try to ask at Printemps for example (if they sell the cooking chocolate you are looking for) and see what they say. I could be wrong, but I venture to say that on this one, you're going to have to pay for the chocolate (the &quot;lower&quot; VAT is already included in the price) without getting a refund.

Buy Belgian chocolate! C&ocirc;te d'Or, and you will taste the difference.If you like it bitter (black), choose &quot;Noir&quot; 70%. Nothing better than Belgian chocolate!