I am increasingly studying fine French pastry and currently working on a chocolate truffle cake (see my thread in the general discussion forum). My question is where do really top patissiers get their chocolate?
The recipe calls for 70% chocolate. Usually I'd use Schaffen Berger, which as far as I know is the only widely available chocolate of quality. But is there a further extreme in quality and uniqueness that I could use in my implementation of this recipe?