17 Types of Chocolate Chefs Always Have in Their Pantry

From flavors like truffle fry milk chocolate to a classic bar of Toblerone, here’s what the pros stash on their shelves. Read more:

"I love dark chocolate and usually have bitter chocolate on hand. I tend to prefer Peruvian single origin chocolate — the terroir of the region is delicious. I always keep a supply of my favorite chocolate in bars in case I need to chop some for cookies, pancakes, or any other recipes.

I like the melt feel that real chocolate gives, as opposed to baking chocolate, which will reset and become a chunk in the final product, like what happens in chocolate croissants." — "I think it's important to keep a really good dark and bitter chocolate, a milk chocolate, and a white chocolate on deck. Valrhona's

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