Use chocolate chips from Cacao Bailey, also French.

For large dark chocolate, it is more affordable to use Belgian Karma and the taste is more mellow.

You can buy some non-fat substitutes, 30-35% price is not very expensive, usually about 120/kg.

Princess Di and Cocolina are both good, and there are flavors to choose from.

Understanding the various chocolate types and their role in a recipe can mean the difference between a delicious flourless chocolate cake and a piece of sawdust.

Most cooking recipes are created by supermarket brands like Baker's.

But the baking aisles in supermarkets are now filled with chocolates that contain 70% or more cocoa.

(Typical baking chocolate has a cocoa butter content of about 60% and is solid.) Unless the recipe specifies a chocolate with a high cocoa butter content, you'll want to keep the chocolate's cocoa content in the 54-60% range.

You will have to make adjustments to the other ingredients.

Sugar-free chocolate, also known as bitter chocolate, does not contain any sugar, flavoring or added fat.

It's simply made up of cocoa liquor - ground cocoa nibs or roasted, shelled cocoa beans, solidified into a lumpy paste.

Good for: Any recipe where you want a strong chocolate flavor, especially brownies and fudge.

Also great for making hot chocolate.

Bittersweet Chocolate and Semisweet Chocolate Technically, these two are the same.

Also, they can be used interchangeably in recipes if they have similar chocolate percentages.

Both chocolate types are made from sugar and at least 35% cocoa liquor.

Great for: Brownies, cakes and other baked goods.

Also great for melting into chocolate dips, chocolate sauces, cake glazes and hot chocolate.