I need to place a HUGE order TODAY for coating chocolate (white & dark)to cover my chocolate strawberries for Valentine's. I have access to Callebaut, Cacoa Noel, and Guittard coating chocolates. I've never tasted any (I don't want that waxy taste that some coating chocolates have). Anyone have a favorite of these choices?

I have tasted all of those. Any/all are great.

Does one have a stronger flavor (you know, sometimes the coating ones have a whimpy flavor because they assume you're coating something else)? I also use them to make solid molded chocolates, so the flavor really stands out there.

I always use callebaut.

We use both Callebaut and Cacoa Noel at work. I personally prefer Cocoa Noel. It melts so smooth and it has a wonderful flavor.... Great for dipping! Leslie

I have tried, and really enjoyed, all of those brands.
The most bang for your buck, to me, is Guittard. It's a lot less expensive than heavenly Callebaut; it's also easy to temper, keeps its shine, and tastes a heck of a lot better than what people are used to.

I've tried some of these brands in couveture form, but I don't have time to temper it...so I'm going the lazy route and getting the coating form.

Guittard is definitely cheapest (about $2/lb, versus $3/lb for Noel, or $3.50/lb for Callebaut), but I ordered some Guittard white chocolate cookie chips and they are freakishly super-white and have NO taste...so now I'm a little gun-shy.

How much chocolate do you use per dozen strawberries (for really large berries)?

In a pinch, I've used the Nestle White Chocolate Chips. I seem to amass coupons for them, so I've used them a lot lately.
Hmm...I've never thought about how much chocolate I use for dipping....
I'd say I can get about 3 dozen large strawberrries dipped per pound of chocolate.
Also, the new Nestle Chocolatier blocks (that are sold in grocery stores) now, too, are good if you need to supplement. I tried them this past weekend for a ganache and they really held their shine, and did not need any tempering...just melt and go!
Yes, I'm going to have to agree with you about the Guittard white not having much taste. But I've used white primarily for decorating over the dark chocolate, so I hadn't stressed it.
Good luck.

Really...3 dozen per pound?

Mmmmm...make that 2 dozen.

That was my original guess-timate...2 dozen. OOOOHHH...I hate all this planning!

I love Guittards white coating chocolate, don't care that much for their semi sweet.