Pierre Marcolini has recently introduced a new range of cooking chocolate, with cocoa percentages spanning from 45% to 82%. These chocolates are available in small button shapes, which are described as ideal for use as inclusions in cakes or cookies, or for easy melting.
For professional chefs, Valrhona is often a preferred choice, with options such as Ghana 80% and Guanaja 70% pastilles. Islands also offers micro chocolate buttons in 75% dark or 55% milk, typically sold in 2kg bags.
The quality of chocolate used in baking is noted to make a difference, with specific cooking chocolate often containing more cocoa butter for easier melting and coming in convenient forms like pastilles or buttons.