MyTastr

Best baking chocolate, according to chefs

Three picks, each tied to a named taster and a public source — from Erick Rocha, Fiona Thomas, Melissa Weller, Tiara Bennett and 6 more. Recommendations come from foodandwine.com and epicurious.com.

Baking · The ranking

  1. 1
    Top pick

    Valrhona Guanaja 70% (or Manjari 64%)

    Chosen by
    Also chosen by
    Thomas: “It will always be my go-to dark chocolate for baking… complex and elegant, [with] a balanced bitterness without it being too sweet.” Rocha uses it in mousses and cremeux for “a super silky and full-flavored result.” Kelly Fields calls Guanaja a workhorse. For a brighter, tangier chocolate that works where recipes call for semisweet or bittersweet, Aleksandra Crapanzano and Tiara Bennett reach for Manjari 64%. Sold as fèves and bars.
    Where to buy · amazon.com ↗Instacart ↗Source: foodandwine.com ↗
  2. 2

    Guittard 70% Bittersweet Baking Bars

    Chosen by
    Also chosen by
    Baruch developed her cookbook’s recipes with them: “When it melts, it’s smooth and velvety, without any clumping or buildup… rich and balanced, without any weird aftertaste.” Saffitz names Guittard as a go-to brand and prefers baking with chocolate at no more than 68% cacao, so she reaches for its semisweet bar.
    Where to buy · amazon.com ↗Instacart ↗Source: foodandwine.com ↗
  3. 3

    Callebaut 60% Dark (or 811, 54.5%)

    Chosen by
    Foster: “My go-to chocolate for baking is Callebaut’s 60% dark… better than the average store brand, but not quite as expensive as other high-end brands such as Valrhona.” Bennett uses Callebaut 811 when chocolate plays a supporting role: “Its acidity is more balanced and harmonious.”
    Where to buy · amazon.com ↗Instacart ↗Source: foodandwine.com ↗

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Questions, answered

What is the best baking chocolate, according to chefs?
MyTastr’s top pick is Valrhona Guanaja 70% (or Manjari 64%), chosen by Fiona Thomas (King and Jupiter); Melissa Weller (Bub’s Bakery); Erick Rocha (Corima). Thomas: “It will always be my go-to dark chocolate for baking… complex and elegant, [with] a balanced bitterness without it being too sweet.” Rocha uses it in mousses and cremeux for “a super silky and full-flavored result.” Kelly Fields calls Guanaja a workhorse. For a brighter, tangier chocolate that works where recipes call for semisweet or bittersweet, Aleksandra Crapanzano and Tiara Bennett reach for Manjari 64%. Sold as fèves and bars. Source: foodandwine.com ↗
What are the other top picks for baking chocolate?
No. 2 is Guittard 70% Bittersweet Baking Bars, chosen by Lindsey Baruch (Something Delicious); Claire Saffitz (Dessert Person). No. 3 is Callebaut 60% Dark (or 811, 54.5%), chosen by Candace Foster (Bayonet and Helen); Tiara Bennett (The Pastry Box). Each card above links to the original source.
How does MyTastr choose these picks?
Every pick is tied to a named chef, cookbook author or food expert and links to the public interview, panel or article it came from. We survey dozens, often hundreds, of top chefs, food writers and critics, and order reflects how often and how strongly a brand is recommended. Only organic recommendations count — paid endorsements don’t — and brands can’t buy a spot. Read how we pick.

The tasters behind this ranking

More baking

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