Not talking about SUPER expensive chocolate (that would be for me to eat, not the customers, LOL).

What chocolate do you prefer for ganache/cakes/icings/etc.?

I've been using Ghirardelli because it's easily accessible for me, but what are some really great chocolates?

TIA,
Suz

Lindt & Callebaut are gorgeous!

Callebaut

Schaerffenberger is good!!
And Callebaut.

Ditto all three!!

WAAAAAA!!!! All I can get around here is nestl'es, bakers and ghirardelli!!! WAAAAAA!!!!

I like Callebaut chocolate.Actually the main headquarters in located here in Calgary and his shop is huge and to die for!! Hubby always buys me Bernard Callebaut chocolates for every occasion and I have to say.....I NEVER SHARE!! ha!ha!

Callebaut by far

Callebaut by far. The Belgium one not the domestic one.

Valrhona (Guanaja, 70%)

I don't know what source it comes from, but I love the semi-sweet chocolate chips from trader joes. I use them in everything.

Valrhona & Callebaut

I have only been able to get the higher end ones on line since I don't live near any cities.

Okay- the Callebaut chocolates- do they make truffles? DH got me some wonderful truffles from a shop in Canada once. It sounds familiar for some reason.

Now I'm excited to try these. I guess I've had some Lindt chocolate before- didn't even think to use it! I love chocolate, it's sad that I'm allergic to it. Of course that's probably why I love it so much!!!!!

I personally LOVE the Wilton chocolate you can get at stores such as Michael's

I loovee callebaut
I will buy a block of their milk chocolate and sit down at the dining room table with a knife and go to town on it

unfortunately ive not found Valrhona around here and havent ordered it online yet.

hmm... chocolate......

My fav has to be Ghiradelli of the affordable ones! Their dark chocolate is yumm-y

However, there is some confusion over Callebaut so I hope I'm explaining this right and i'm not confused myself

In Calgary, Alberta, Canada, there is an independent chocolatier named Bernard Callebaut, who produces all of his truffles etc in Calgary and also sells a limited amount of baking chocolate.
http://www.bernardcallebaut.com/users/folder.asp
These are to die for and I grew up on them in Calgary and whenever I want truffles, this is the place to go.

And then there is Callebaut based out of Europe
http://www.callebaut.com/
who makes a huge variety of chocolates for commercial and home use and is the one most often referrenced when it comes to baking.
This company is part of the world wide Barry Callebaut:
Barry Callebaut
www.barry-callebaut.com
who produces chocolate world wide but is based out of Zurich.

Personally, I go for Callebaut chocolate when I can't locate the Ghiradelli (often) because the baking bars are offered in the bulk section of some stores here in Vancouver.

Now i'm going back to drolling over chocolate i'm limiting because of my silly diet!

I completely forgot about this post. How much I've learned in 1.5 years, lol. I've tried so many chocolates since this post- I use Callebaut for the most part because I found a fairly local supplier that has great prices. I do love Valrhona personally but don't use it much for others, and some artisan chocolatiers I've tried make some really great stuff. It's a lot like wine, I've learned.

I do not like Ghirardelli or Sharffen Berger and they are both from my area. Ghirardelli is too grainy and Sharffen Berger is too bitter for my tastes. I do love Guittards, also a San Francisco company. Their white chocolate tastes wonderful and it is a bit whiter in color than most brands, this is not chocolate chips I am speaking of, it is a 5lb. slab. For semi sweet ganache or Sarah Bernhardt chocolate glaze I prefer Guittard semi sweet chocolate chips.