Why Lindt chocolate is Ina Garten's go-to brand
Lindt chocolate holds a cherished spot in Ina Garten's heart for several reasons, starting with its flavor. While some individuals have specific preferences regarding cacao percentages, the ideal chocolate should deliver a robust earthy, nutty cocoa taste while still being pleasantly sweet. For the Barefoot Contessa, Lindt meets this criterion perfectly. During a baking session with former Bon Appétit food director Carla Lalli Music to create chocolate-pecan scones, she revisited the blind taste test and remarked, "[Lindt] was just the right balance of sweet and bitter" (via YouTube).
Despite the variety of chocolate bars available in stores, Garten believes that Lindt stands out. The Swiss chocolatier, established in 1845, owes its reputation to founder Rodolphe Lindt, who developed a chocolate-making technique that revolutionized the industry. The brand is dedicated to using high-quality, premium ingredients. While some competitors' bittersweet bars may contain additives and fillers that can compromise the rich flavor of chocolate, Lindt maintains a concise and straightforward ingredient list, investing significant time and care in selecting and preparing them, much like Garten does.
Given its premium quality, Lindt chocolate is also quite affordable and comes in large bars—another appealing aspect for Garten. As she shared with Sam Sifton during her discussion, when selecting ingredients, there's no need to opt for the priciest options. The Contessa's timeless cooking advice? "Buy the best ingredient you can buy," she advised.
Which Lindt chocolate does the Barefoot Contessa bake with?
When discussing Ina Garten's most beloved desserts—most notably her renowned Beatty's chocolate cake—there's a specific type of Lindt chocolate she frequently uses. This chocolate is often highlighted in the ingredient lists of many of her recipes, including her chocolate-pecan scones and chocolate mousse.
To bake like the Barefoot Contessa, you'll want to purchase Lindt Swiss bittersweet chocolate, possibly even in bulk. She endorsed this chocolate during an Instagram Live interview with Katie Couric in 2020 (available on YouTube). According to Lindt's website, this gourmet chocolate bar is crafted using their original Swiss chocolate recipe, which includes only sugar, chocolate, cocoa butter, soy lecithin for emulsification, and vanilla. Each bar is conveniently divided into squares, making it easy to measure for baking.
However, some recipes call for semisweet chocolate instead. While these two types can sometimes be used interchangeably, semisweet chocolate is generally sweeter and sacrifices some flavor complexity. Bittersweet chocolate, which contains 70% cacao and less sugar, offers a richer taste, while semisweet chocolate has 60% cacao. For treats like muffins, brownies, or chocolate chip cookies, semisweet chocolate provides a delightful sweetness, whereas the robust flavor of bittersweet chocolate is essential for decadent chocolate cakes, pies, and dark chocolate desserts. Ultimately, aside from the necessary unsweetened baker's chocolate and cocoa powder, Garten prefers bittersweet chocolate for its well-balanced flavor profile.
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