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I love baking cakes or making some cold cakes like biscuit and chocolate one, been doing for so many years. I found out that, if normal chocolate does the same function, definitively, a specific one for bakery is much better.
In this case - and most of times, for me - I use Nestlé, since it`s very easy to melt (works perfect if you heat it with some butter) and has a really strong flavour. For example, it`s perfect for chocolate brownies with nuts.
For me, the best :)