What ‘cooking’ chocolate do you use?

[Sue]

I was recommended the Dr Oetker chocolate, it comes in light and dark versions and found by the baking ingredients in most supermarkets (light blue labels), it’s high in cocoa solids which is what you need for baking/cooking, not the regular chocolate that is in the confectionery aisle.
Makes fabulous tiffin and brownies.

[Peter H]

Green and Black are good brand of both chocolate and cooking chocolate. Cadbury etc are low in coco butter so will work but won't work as well. It depends on what type of chocolate taste you want.

[mskitty]

Years ago I heard Queen Mary Berry say not to use anything too high in cocoa solids (nothing over 40%) and since then I've used this rule of thumb. Bournville is 36%.

[bluesky30]

The Aldi 30p stuff

[bex85chelt]

Aldi 30p stuff in the microwave, give it a stir every 20 secs or so, never had a problem with melting/ splitting always thought it worked very well in any recipes