The price of chocolate has gone through the roof — truly staggering. I am only buying it on sale these days because it’s just too much money. I think any chocolate that you like to eat is a good substitute. I sometimes buy bars (like Chocolonely) instead of chips if they are on sale – they are often a better value ounce for ounce.

Cocoa powder is the one baking ingredient I splurge on, and I typically split it with a few others to help defray the cost (I use Valrhona) or give some of it to other bakers as a gift. It’s available in smaller quantities, but it’s still $$$$$. I’m a former professional baker and after all those years using it at work, I’m spoiled for the good stuff. I get that it’s a lot of money to shell out (and it’s also a ton of cocoa powder to keep on hand) if you are the only one using it. It’s a bummer that the Ghirardelli is only available in such a large quantity. Have you tried King Arthur? Their Double Dark Cocoa Blend might be a good substitute, and it’s a lot more affordable.

I want to make a large batch of these. When making a 2x or 3x batch, can I simply scale it up as written? Or are there any special concerns with the eggs and egg yolks?