We tasted chocolate - so you don't have to

The Times Tasting Panel met recently to evaluate chocolate -- with the aim of finding chocolate bars that would be great both for baking and eating. We picked up everything we could get our hands on (the one criterion was that the chocolate have 70% to 75% cacao content): stalwarts such as Valrhona and Scharffen Berger, organic chocolate such as Dagoba and Green & Black's, newer brands such as Chocovic and Theo, and supermarket stock such as Ghirardelli. Joining me on the panel were restaurant critic S. Irene Virbila, Food editor Leslie Brenner, columnist Russ Parsons and staff writers Amy Scattergood and Charles Perry.

December 5, 2007