What Chocolate brand Pastry Chef Choice?

Callebaut (Belgian), Chocovic (Spain), El Rey (Venezuelan), Felchin (Switzerland), Kondima (German), Michel Cluizel (French), Scharffen Berger (US), Selbourne (Malaysia), Valrhona (French), etc. If you are not a pastry chef, you may not recognise these names as they are professional quality chocolates; commercial chocolate go by names such as Cadbury, Van Houten, Lindt, Toblerone, Hershey, Nestle, Cote d'Or, etc.

So what makes a good chocolate? Everybody knows how to make good chocolate, so it's just a question of strategy. from the selection of the beans to taking time over the processing - for example, we sun-dry the beans and slow roast at low temperatures and conducting quality checks at every stage of the production, so every brand chocolate has always been about making the best product that we can.
With high quality chocolate, there is no best brand - it is a matter of taste preference. The high end range all have reputations for excellence, but are different to work with and taste different.

Reading the label helps to ensure that you are getting pure chocolate; anything which has vegetable fat - such as palm oil - in it is not good. Vegetable fats are often used as economic alternatives to make more affordable " chocolate " and this alters not only their taste and texture but also their melting properties.
If you listen to chocolate aficionados, all they talk about is percentages. What does all these figure crunching mean? Good quality chocolate will list the cocoa content of the bar, which is expressed as a percentage to the sugar content. If a bar has 70% cocoa, that means it has a 30% sugar content. Of the cocoa content, half should be cocoa butter and the other half, cocoa solids, which will give you that melt in the mouth sensation.

When looking for quality, the general rule is not to buy anything with less than 50% cocoa content. The darker the colour of the chocolate, the higher the cocoa content but this alone does not guarantee flavour as all sorts of things come into consideration such as bean quality and production techniques. When in doubt, taste the chocolate: if it tastes good, it will be good when baked and make.