While not your usual step-by-step instructions, it provides more information than I think 98-99% of the U.S. population has that’s required to know what’s “good” and what’s… not good.
The February 2006 issue of Gourmet magazine has a nice ranked list of chocolate (available in the U.S.) that they tested in a brownie recipe. Valrhona was ranked #1, an relatively unknown at #2 (no one I know has heard of them), and Scharffen-Berger at #3.
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