Ok...who doesn't love chocolate - any kind.....it really doesn't matter (ok...maybe not the cheap chocolate). But when it comes to baking and cooking with it, can someone give me a lesson as to the different types of chocolate, and when it's ok to sub other kinds? (for example, baking bits/chips, bars, baking bars, etc) (like, can you chop up a chocolate bar and use it in place of chips? Can you sub chocolate chips for a baking bar?) Also, I see lots of recipes that say "get the best chocolate you can find". Where does one usually find these sorts of chcolate? I know the major grocery chains are usually not the supplier of these fine cooking/baking chocolates.....what do the chocolatiers usually use? Thanks!
PS - I was up waaaay too late last night trying to find this topic using the search feature, but never found anything - so please let me know if I missed it!)