Joined: May. 99
I can't speak for other Home Bakers here in California, but I use Valrhona Chocolate for baking. I love their Gianduja, it is lucious!! You should try it. Valrhona is a bit expensive, but I love the taste and quality.
I have used Lindt, but not too much. I also use Scharffen Berger Chocolate, which is made right here in California. It's very good also.
When I haven't had the time to order my baking chocolate online, I sometimes buy Baker's Chocolate at my local supermarket. It's pretty good, and definitely not as expensive as the others.
I just purchased a new chocolate (that is, it's new for me) called Hawaiian Vintage. I saw it in a recipe by Emeril Lagasse (I like Emeril) and thought I'd try it. I haven't yet, but when I do, I'll let you know how it is.
Take care, and thank you for the tips on the shortening and flour combo info for preparing cake pans.