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Do you buy your chocolate in bulk?

post #1 of 32
Thread Starter 

I normally use ghirardelli bars for making ganache that I use under my fondant. BUT the last couple times I went to walmart, they didn't have any and now the spot is removed. icon_cry.gif If I buy it from one of the other grocery stores in my area, it's almost twice as much and if I'm going to pay that much for chocolate, I started thinking about buying in bulk.

I don't do a big volume of cakes, so I don't want 50 lb bags!! 

 

What is your favorite brand of chocolate (for making ganache) and should I look into buying in bulk?

 

Thank you!

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post #2 of 32

Yes, I buy mine in bulk, it comes in 25lb boxes and it's over $5.00 per pound (but I also sell toffee so I need a good coverture).

 

You need to see what's available from your local restaurant wholesale stores. The least expensive chocolate I could find was chocolate chips from Aldi. Sam's and Costco also sell chocolate chips cheaply.

post #3 of 32
We use 365 brand vegan chocolate chips from Whole Foods for ganache since they were the only brand we could find that was dairy-free. For regular chocolate chips or bulk chocolate I recommend checking out your local restaurant supply store, Restaurant Depot has locations nationwide.
post #4 of 32

Stitches, what brand of couveture do you use?  I just ordered Callebaut samples from my supplier to test in a couple of recipes.  About the same price as yours.

 

Liz
 

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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post #5 of 32
Thread Starter 
Stitches, you think I can use the cheaper chocolate in ganache & it'll still hold up under fondant? I haven't been using ganache for all that long, so I didn't know! Is there a % I need to stay above to have it set up? I currently use semi-sweet that is 54% cacao.
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post #6 of 32

I'm very lucky, I've been able to attend chocolate tastings several times and worked with several brands so I've got pretty strong opinions on them. Personally, I really dis-like Callebaut. I found it's viscosity too thick to work in all my baking applications, plus I'm not crazy about it's taste.

 

I love E. Guittard brand. It's handles perfectly in every application, I love the taste so much that we snack on it. It can be hard to track down a supplier in your area. In Chicagoland (where I live) there's only one business selling it:

 

Glynn Searl

Sotiros Foods, Inc.

Phone 708.371.0002

http://www.sotirosfoodsinc.com

 

He sells all the finest pastry products you can dream of..........and I find him very easy to work with. He can tell you who sells E. Guittard in your area and get you contact info., if you're interested.

post #7 of 32
Quote:
Originally Posted by sixinarow View Post

Stitches, you think I can use the cheaper chocolate in ganache & it'll still hold up under fondant? I haven't been using ganache for all that long, so I didn't know! Is there a % I need to stay above to have it set up? I currently use semi-sweet that is 54% cacao.

Yes, you can use chocolate chips in place of coverture in ganache. Chocolate chips are heat resistant compared to coverture chocolates which melt around 90F......so it's definitely going to hold up well. It's a matter of taste..........and quite honestly cost too. Don't get hung up on cocoa butter percentages with ganache, you can make ganache with any percentage chocolate including unsweetened chocolate (yuk). Yes, you might need to tweak your cream to chocolate ratios if you use really cheap chocolate chips........but do so by trial. Test run how much cream to chocolate chips you like and keep records of your quantities......let them rest and use them on a test cake. You're sure to find what you like that way.

 

Making ganache with choc. chips and cream can be the same cost or less than making butter cream frosting for your cakes. But if you use premium chocolates, it's way more expensive. Consider butter is selling for around $2.00 per pound right now and coverture chocolate is over $5.00 per pound.

post #8 of 32

Yes, I love the E. Guittard, too.  Sucks to have such good taste in chocolate. :)   But my purveyors don't carry it (Iowa) and I can't afford to pay retail for resale (around $12/lb).

 

I'll send him an e-mail and see if he knows of a distributor here.  I order from Reinhardt, Sysco and Martin Bros.  And sometimes they use secondary suppliers for specialty items, so I'll check again.  I'm looking for milk, semi and dark pistoles, callets, etc. for a fab chocolate chip cookie recipe. :)

 

Thanks Stitches.

 

Liz
 

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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post #9 of 32
Aldi has their Moser-Roth brand of chocolate which isn't bad. Maybe not as good as ghirardelli to some, but I like it when I can't get the other. They have 2 different dark chocolates, 70% & 85%, as well as milk chocolate.
post #10 of 32

Guittard here too. Their white chocolate makes wonderful modeling chocolate, too.
 

post #11 of 32

Has anyone ever tried Black River Chocolate from Jamaica? I bought some out of curiosity, but have not tried it yet. I have the last 4 products listed on the link.

 

http://www.blackriverchocolate.com/onlinestore/

post #12 of 32
Hmm thats a shame I really like working with callebaut. I remember we got to taste a bunch of different covertures in school and there was one the discs were shaped like a little coffee bean. It had sortof a floral taste to it. It was by far the best chocolate I've had to date. But I don't know the name of it. Also coco barry is good.
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post #13 of 32
At my local restaurant depot...I believe it's like $35 for an 11 pound bar. Might be 15 pounds even. But it's Callebaut which I like
post #14 of 32

I buy it with 2 other ladies in town, one is a cake decorator as well, and the other owns a bakery. We get Lindt Berne and 70% Scharffen Berger. We order together and split it up because you have to order a boatload to get the discount, and I'd have to sell my husband on Ebay to afford it all on my own :P

 

Anything else I need, I usually just order on amazon, haha.

post #15 of 32
Quote:
Originally Posted by kaylawaylalayla View Post
 there was one the discs were shaped like a little coffee bean. It had sortof a floral taste to it. It was by far the best chocolate I've had to date. But I don't know the name of it.

That's valrhona chocolate and it's widely considered the best chocolate in the world among pastry chefs.

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