These are the chocolates that I use in all of my confections. Interested in trying out chocolate making? These are tempering chocolate which is what the pros use (not that simple melt and pour stuff).

These chocolates are also great in all your favorite chocolate based recipes - cookies? Heck yes! Chocolate cake? Oh my goodness yes.

The white and milk chocolate are both imported from Belgium and are wonderful examples of each kind. The French 56% dark chocolate is my personal favorite to work with as it's so well balanced. The Colombian 70% dark chocolate is from the Aruaca region of Colombia and is one of the few higher percentage dark chocolates that I have found that is not overly bitter. It's a beautiful chocolate with red fruit notes.

70% Colombian dark chocolate - INGREDIENTS: cocoa beans (cocoa liquor, cocoa butter), sugar, soy lecithin

56% French dark chocolate - INGREDIENTS: cocoa beans (cocoa liquor, cocoa butter), sugar, soy lecithin, vanilla

Belgian milk chocolate - INGREDIENTS: cocoa beans (cocoa liquor, cocoa butter), sugar, whole milk powder, whey powder, milk fat, soy lecithin

Belgian white chocolate - INGREDIENTS: sugar, cocoa butter, full milk powder, soy lecithin, vanilla

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