Best Chocolate

Decorating By Swbliss47 Updated 29 Sep 2008 , 2:07pm by PinkZiab

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Swbliss47 Posted 27 Sep 2008 , 12:12pm
post #1 of 3

I am intrested in making cakes and cupcakes with better chocolates,
I am looking at Callebaut as a ingredient as opposed to Ghiradelli.
Any suggestions on which is best swiss, french, belgium? I want to do this in my business so I do not want to get to expensive but want quality?
How about suppliers? I would really appreciate any feedback.

2 replies
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ceshell Posted 29 Sep 2008 , 5:25am
post #2 of 3

I love Callebaut, it's a great chocolate. I get my cocoa powder from, but I can buy the chips and bulk chocolate in the store at Surfas in Los Angeles. Surfas does have a website but I never looked to see if they sell chocolate there.

You should also see the names Scharffen Berger and Valhrona thrown around a lot, those are great quality chocolates which are also available in bulk, but they are more expensive than Callebaut. Personally I don't care for Scharffen Berger but I am probably in the minority icon_rolleyes.gif. Lindt and Droste are better-quality chocolates too.

Here are a few threads discussing high quality chocolate
This is the one that prompted me to try callebaut
and also

p.s. RIP Robert Steinberg, founder of Scharffen Berger, who just recently passed away,0,2673362.story

Good luck!

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PinkZiab Posted 29 Sep 2008 , 2:07pm
post #3 of 3

For actually chocolate, I like callebaut/cacao barry products, as well as guittard and belcolade. I use different types/brands for different things. I do occasionally use valrhona, but it's not my personal favorite and that's usually as part of a special request. For cocoa powder I usually use cacao barry. But, as with anything, I try to constantly sample and research new things (budget permitting lol)... Try some different types out. When you find something you like, by all means, go with it. But don't let it keep you from further sampling and experimentation... you never know what you'll find.

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