I use mostly callebaut bittersweet & unsweetened (in blocks) and Ghirardelli bittersweet chips. I get my natural cocoa powder from King Arthur & I just bought some dutched cocoa from Lake Champlain chocolate. I bake many things that depend on good chocolate flavor, like this (http://www.epicurious.com/recipes/foo...) and I always wonder if I could be doing better by them. I'd be up for putting in a chocosphere order, but the options are completely overwhelming. What baking chocolates / cocoas do you love? Links to other threads appreciated. TIA.