Quality tools and ingredients are the second best way to have a good time in the kitchen.

Here are links to things that may not be available near you, or that you never thought you needed but now you do.

CHOCOLATES

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VALRHONA COCOA POWDER

European chocolate rules. Valrhona is made in France, and is my hands-down favorite for cocoa powder. Silky, deeply rich, the baritone of chocolates.

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CALLEBAUT CHOCOLATE BARS

Callebaut (pronounced “KULL-about”) comes from Belgium, and is one of my go-to choices when chocolate bars are called for in recipes (ganaches, souffles, frostings, certain cakes). Try it if you haven’t already.

COFFEE

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PHILZ COFFEE

What can I say? This is my favorite coffee on earth. If I can’t make it to a Philz, I have a spare bag at home to get me through. I always use Silken Splendor when recipes call for coffee (certain chocolate cakes).