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.

I love Callebaut, it's a great chocolate. I get my cocoa powder from chocolatesource.com, but I can buy the chips and bulk chocolate in the store at Surfas in Los Angeles. Surfas does have a website surfasonline.com 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 . Lindt and Droste are better-quality chocolates too.

Here are a few threads discussing high quality chocolate
http://forum.cakecentral.com/cake-decorating-ftopict-599343-.html
This is the one that prompted me to try callebaut http://forum.cakecentral.com/cake-decorating-ftopict-16106-.html
and also http://forum.cakecentral.com/cake-decorating-ftopict-186361-.html

p.s. RIP Robert Steinberg, founder of Scharffen Berger, who just recently passed away http://www.latimes.com/news/obituaries/la-me-steinberg28-2008sep28,0,2673362.story

Good luck!

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.