I'm a new baker, and I love your interesting article, but I'm still confused. I'm looking for a really good chocolate for 1) baked goods, 2) icings and other non-cooked items, and 3) hot chocolate. Which would you recommend for all, or each? I lean towards a darker chocolate, but not too dark, just a full chocolatey flavor. P.S., I've never noticed that chocolate can create a red color. I'd be interested is some simple suggestions, if you have any, on how I might be able to make that feature really pop!

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