Chocolate Help!!!!!!

Decorating By imaginecakes Updated 11 May 2007 , 1:40pm by imaginecakes

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imaginecakes Posted 10 May 2007 , 1:04pm
post #1 of 13

Good Morning, icon_smile.gif
Can someone give me an idea on some Brand names of some of the good quality chocolates that they use? I need White, Milk, Dark, and Cocoa Powder that is not Dutch Processed. I have the "Baker's Catalogue" from King Arthur Flour that I order from regularly and they have tons of chocolate with lots of different brand names. I was just curious what other people use! Thanks so much!! icon_biggrin.gif

12 replies
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mizshelli Posted 10 May 2007 , 1:31pm
post #2 of 13

Go here:

http://www.chocolateguild.com/

thats where I get it from. If you can't afford them, get the good Hershey's 100% cacao bars and add your own sugar if you need to. They are the BEST. I also use Ghiardelli quite a bit, but only if they have the 35% cacao bars, or over. The bigger the percentage, the more chocolate and less other junk is in the bar. I am a chocolate snob, so I most often get the chocolate they sell at my church from Ghana, but I think they have it on that site too. It's called Divine.

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imaginecakes Posted 10 May 2007 , 1:42pm
post #3 of 13
Quote:
Originally Posted by mizshelli

Go here:

http://www.chocolateguild.com/

thats where I get it from. If you can't afford them, get the good Hershey's 100% cacao bars and add your own sugar if you need to. They are the BEST. I also use Ghiardelli quite a bit, but only if they have the 35% cacao bars, or over. The bigger the percentage, the more chocolate and less other junk is in the bar. I am a chocolate snob, so I most often get the chocolate they sell at my church from Ghana, but I think they have it on that site too. It's called Divine.




Thanks so much!!! icon_smile.gif

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lucygunner Posted 10 May 2007 , 2:33pm
post #4 of 13

I use Callebaut bittersweet for ganache icing and dipped fruits. Scharffen Berger extra bittersweet for IMBC.

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imaginecakes Posted 10 May 2007 , 2:38pm
post #5 of 13
Quote:
Originally Posted by lucygunner

I use Callebaut bittersweet for ganache icing and dipped fruits. Scharffen Berger extra bittersweet for IMBC.




Thanks a bunch!

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aguynamedrobert Posted 10 May 2007 , 6:54pm
post #6 of 13

Hello Jhansen13,
My name is Robert Noel and I am the owner of www.chocolateguild.com. I saw that my link had been put on this site so I came to check it out...

Some great brand names to use are...

E. Guittard
Scharffen Berger
Valrhona
El Rey

Those four are all great brands for chocolate and they all have very different tastes as well. I know Scharffen Berger makes a "Natural" "Non-dutched" cocoa powder so you can get that from them if you like...

You can order any of these off my site as well(well through a link to a partner site of mine). Just click the big link on the left side of each page...

Well I hope you find the chocolate you are looking for...

Have a great day and I'm looking forward to seeing some great cakes on this site!
Robert
www.chocolateguild.com

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mizshelli Posted 10 May 2007 , 7:11pm
post #7 of 13

WELCOME ROBERT!
love your site, glad I tell people about it. icon_smile.gif

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aguynamedrobert Posted 10 May 2007 , 9:09pm
post #8 of 13

Thanks for all the support....how did you find your way to my site? Any chocolate questions you guys have, feel free to send them my way and I will try to help where I can...

Have a great day,
Robert
www.chocolateguild.com

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mizshelli Posted 11 May 2007 , 1:44am
post #9 of 13

I found your site when I was frequenting another forum, ChefTalk.com....someone on there directed me to it when I had some questions.

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jeffer01 Posted 11 May 2007 , 1:52am
post #10 of 13

Here is a thank you from me for the chocolate link! And a thank you to Robert for joining us!!! icon_biggrin.gif I am impressed!!
I will definitely educate myself on chocolate and expand my horizons and recipes, exciting to have an inside scoop.

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paolacaracas Posted 11 May 2007 , 1:55am
post #11 of 13

Let me recommend you EL REY, is just the best chocolate you will ever use, is Venezuelan chocolate made with Venezuelan cacao beans.
Robert I really liked your page, wellcome

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aguynamedrobert Posted 11 May 2007 , 4:42am
post #12 of 13

Hello paolacaracas,
Yeah El Rey is a dinamite chocolate...So you live right in Venezeula? You are right in the midst of great chocolate growing all around you(like I have to tell you haha)...

Just wanted to say that you have some Beautiful cakes! I am not the best artist or cake decorator by any stretch so I admire such talent...

This forum seems to have sooo much activity...I have been on just a few times today and everytime I come on there are like 30 new posts...Looks like you have a great community of involved cake people here...I'm glad I stumbled upon this site...

Have a great day,
Robert
www.chocolateguild.com

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imaginecakes Posted 11 May 2007 , 1:40pm
post #13 of 13
Quote:
Originally Posted by aguynamedrobert

Hello Jhansen13,
My name is Robert Noel and I am the owner of www.chocolateguild.com. I saw that my link had been put on this site so I came to check it out...

Some great brand names to use are...

E. Guittard
Scharffen Berger
Valrhona
El Rey

Those four are all great brands for chocolate and they all have very different tastes as well. I know Scharffen Berger makes a "Natural" "Non-dutched" cocoa powder so you can get that from them if you like...

You can order any of these off my site as well(well through a link to a partner site of mine). Just click the big link on the left side of each page...

Well I hope you find the chocolate you are looking for...

Have a great day and I'm looking forward to seeing some great cakes on this site!
Robert
www.chocolateguild.com




Welcome, and thanks so much for the info! You have a fabulous website! I can't wait to get more involved in the chocolate world!!!

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