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The search for the perfect chocolate chip cookie dough doesn’t stop at the recipe—it’s just as much about sourcing the best ingredients, especially ones I can’t make from scratch. I mean, I’m not out here roasting cocoa beans to make my own chocolate, but I can hunt down the best chocolate I can find!!!
And I think I just did?!
I’m beyond excited—toes curling, stomach churning, heart racing—to test out ION Dark Chocolate Couverture 3011. ION has been Greece’s largest chocolate producer since 1930, known for sourcing high-quality cocoa beans from Western Africa and the Caribbean. Their couverture chocolate has 56% cocoa solids, giving it a smooth, balanced flavor and silky texture.
I’d like to compare it to Guittard, which is commonly used in NYC’s professional bakeries. Guittard’s couverture has a higher cocoa content (72%), giving it a bolder and darker chocolate intensity. I’m so curious to see how ION’s rich, mellow notes stack up against Guittard’s deep, bold flavor!! 3 replies
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