Well, school is ending Sunday, so I will be able to dedicate my study time to Victorian candy research, including making stuff! In view of that, I started searching for chocolate. For this break at work, therefore, I am going to go looking for info on high-quality candy-making chocolates.
Okay. According to Gourmet Candy Maker, the best chocolate is couverture (called "pure chocolate" on this website) by Callebaut, Sharfen Berger, Veliche, and Valrhona. The next grade down is premium chocolate (or "real chocolate" as they call it) made by Merckens, Peters made by Nestle, Guittard and Ghiradelli. The remaining grades in descending order are a regular candy bar, a baking bar, baker's chocolate (not really made for candy), chocolate chips, and coco buttons. At lunch, I am going to search for a source for the pure and real chocolates mentioned by this website.
A further search revealed a list of recommended chocolates at About.com. They are Belcolade, Blommer, Cacao Barry, Callebaut, Carma, El Rey, Felchin, Ghiradelli, Guittard, Lindt, Scharffen Berger, Valrhona, Van Leer, and Wilbur. Only 5 of these are also on the Gourmet Candy Maker list.
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