AWhich do you prefer for ganache?

AI cant contribute to this thread because i've yet to try them myself, but i cant wait for the replies!!

Can I throw Guittard in the mix?  That is my favorite.  I got samples of Callebaut from my supplier (white/milk/dark) and we all taste tested it, and didn't like it.  Many tasters thought it had a "fake" Easter candy taste. :(

I do like Ghiradelli, so I would vote for that between the two listed.

Liz

AWell hopefully there will be some responses. Hehehe. I've used both. While I like the almost smokey flavor of Ghirardelli, Callebaut seems like a more stable chocolate, less likely to be finicky so there's a good chance I'll be going back to Callebaut.

Callebaut white chocolate is not good for ganache in my opinion and experience. I (and some others) had issues with it not setting firm. I took a chocolatier class not too long ago and the instructor didn't like it. We often had to add cocoa butter to improve its workability.

ALiz I've heard good things about Guittard's white. I might have to consider that brand as well. I mentioned those 2 because they're the brands available at my restaurant supply store. I would have to order Guittard in 25lb packs if I order through Dawn Foods. That is a lot of chocolate.

vgcea - I have access to 3 different large restaurant supply companies, but their pricing doesn't compare to what I can get on the internet.  Not even close.  So I have been buying from chocosphere.com, and I just found Baker's Cash and Carry online, with even better pricing.  You can get sample amounts from chocosphere to try lots of different brands.

Liz