Do You Use Callebaut Chocolate?

Decorating By butternut Updated 27 Mar 2007 , 9:32pm by nglez09

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butternut Posted 27 Mar 2007 , 3:49pm
post #1 of 11

OK, I think I spelled Callebaut correctly. Can anyone give me an idea of where the best place is to buy this? Of course I'm looking for the most resonably priced store icon_smile.gif Believe it or not I just found some of this at Farm Fresh over where the bakery is. I was so surprised to see it. They had both white and chocolate. I thought the price was a bit high at $8.99 a pound. Or is this reasonable? I guess when you consider shipping costs, I might make out better by purchasing it at Farm Fresh at $8.99 a pound. THanks so much for any help you can give me on this. Have a great day, everyone!!!
Margie

10 replies
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jmt1714 Posted 27 Mar 2007 , 4:00pm
post #2 of 11

seems like a decent price. see below for a link on the choc itself (not prices though)

http://www.callebaut.com/en/

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punkinpie Posted 27 Mar 2007 , 4:03pm
post #3 of 11

It's soo funny you should mention this chocolate. I took a chocolate class last night at a local cooking store and the instructor recommended it.
Here (in Nova Scotia, Canada), it's $50 per 5 kg + 14% sales tax. Sounds like it's cheaper here - that almost never happens! Apparently the price changes every week - at least at our local store.

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butternut Posted 27 Mar 2007 , 4:27pm
post #4 of 11

Thanks so much. I have been using Ghirardelli white chocolate at $4.49 a pound. Can anyone tell me if there is a big difference in the flavor of the Ghirardelli and the Callebaut? I guess that what I am asking is in your opinion is the flavor of the Callebaut chocolate worth the extra money? Again, thanks so much......

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Chef_Stef Posted 27 Mar 2007 , 4:53pm
post #5 of 11

I use Pernigotti and Valrhona from Chefshop.com

Try worldwidechocolate.com or chocosphere.com...?

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rezzygirl Posted 27 Mar 2007 , 5:02pm
post #6 of 11

I always use callebaut almost exclusively. I used to use www.worldwidechocolate.com , but changed to here:
http://chocolatesource.com/products/search_results.asp?search_type=30&brand=12

-Rezzy

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jmt1714 Posted 27 Mar 2007 , 5:30pm
post #7 of 11

It is a matter of personal preference. I might like one and you might like another. I recommend trying different varieties to see which one appeals to you the most.

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butternut Posted 27 Mar 2007 , 5:56pm
post #8 of 11

Again, thanks so much for everyone's help. I think I'll buy a pound of the Callebaut at Farm Fresh and give it a shot. Looks like I'll make out better financially without having to pay shipping. Thanks so much!!

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ibmoser Posted 27 Mar 2007 , 7:05pm
post #9 of 11

I find the Callebaut to be "richer" and "deeper" than Ghiradelli - but that is my opinion based on my taste buds icon_lol.gif

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Peachshortcake Posted 27 Mar 2007 , 9:18pm
post #10 of 11

i use callebaut because the Superstore sells it in the bulk section. works really well. I find it has been the best chocolate for ganache I have ever used. Its a little expensive but not overly so.

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nglez09 Posted 27 Mar 2007 , 9:32pm
post #11 of 11

I haven't tried Callebaut, but I've heard A LOT about Callebaut. It seems that it'd be le creme de la creme in the chocolate world (of course without going way over the cliff on pricing!); they even have their own chocolate academies.

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