Dear fellow chowhounds,
I would like to try to make the chocolate souffle recipe from the ny times magazine a couple weeks ago. Im not sure what to do, though, as the recipe calls for unsweetened chocolate but Julia Reed says how good it is with Valhrona. At the store, I saw several types of Valhrona, but none labeled unsweetened. The alternatives for unsweetened chocolate were Ghiradelhi and Bakers. Any recommendations? Is there some way to adjust the recipe to use the regular Valhrona, or will that screw things up? If I use Ghiradelhi, will it really be so far inferior?
I appreciate your suggestions!