Baking Chocolate: Reviews

Cook's Illustrated Magazine: Cook's Illustrated staffers sample 12 dark chocolate bars, each of which contains about 60 percent cacao.

Cook's Illustrated Magazine: Though rendered outdated by Cook's Illustrated's most recent test of dark chocolate, this older report, in which 20 editors taste nine chocolate bars raw, in chocolate sauce and baked into a cake, is still of some value.

Gourmet: Lear, a longtime food editor, discusses the Gourmet test kitchen's favorite chocolates.

Cook's Illustrated Magazine: Cook's Illustrated staffers sample 12 dark chocolate bars, each of which contain about 60 percent cacao.

Cook's Illustrated Magazine: This older report, in which 20 editors taste nine chocolate bars raw, in chocolate sauce and baked into a cake, is still useful for shoppers.

San Francisco Chronicle: Testers sample 14 widely available dark chocolate bars and taste each one raw.

Chocolate in Context: Emily Stone interviews Elizabeth Falkner, owner of San Francisco restaurant Citizen Cake, about her favorite chocolates.

Los Angeles Times: Six panelists sample 23 chocolate bars with 70-75 percent cacao content.

San Francisco Chronicle: Testers sample 14 widely available dark chocolate bars and taste each one raw.

Cook's Illustrated Magazine: Though rendered outdated by Cook's Illustrated's most recent test of dark chocolate, this older report, in which 20 editors taste nine chocolate bars raw, in chocolate sauce and baked into a cake, is still of some value.

SeriousEats.com: Dorie Greenspan, one of the world's foremost baking experts, provides a brownie recipe and tips.

Food & Wine Magazine: Food & Wine polled 100 chefs on their favorite ingredients and essential tools.

Gourmet: Jane Daniels Lear, a longtime food editor, discusses the Gourmet test kitchen's favorite chocolate.

Seventypercent.com: SeventyPercent.com is an enthusiast website.

Cook's Illustrated Magazine: Unsweetened chocolate is not eaten raw, so editors, with the help of four pastry chefs, bake it into brownies and prepare a chocolate sauce with it for this article.

SeriousEats.com: Dorie Greenspan, one of the world's foremost baking experts, provides a brownie recipe and tips.

NPR: Melody Joy Kramer and a panel of NPR employees conduct a blind test of 30 chocolate brands.

Chocolate in Context: Emily Stone interviews Elizabeth Falkner, owner of San Francisco restaurant Citizen Cake, about her favorite chocolates.

Cook's Country: Editors taste nine brands of chocolate chips, which contain less cocoa butter and more sugar than bar chocolate.

Cook's Illustrated Magazine: Twenty-two tasters, including several Boston-area pastry chefs, sampled seven semisweet chocolate chips plain and in chocolate-chip cookies.

SeriousEats.com: Dorie Greenspan, one of the world's foremost baking experts, provides a brownie recipe and tips.

Food & Wine Magazine: Food & Wine polled 100 chefs on their favorite ingredients and essential tools.

Chocolate in Context: Emily Stone interviews Elizabeth Falkner, owner of San Francisco restaurant Citizen Cake, about her favorite chocolates.