Cake Central › Cake Forums › Cake Talk › Cake Decorating Business › Do you buy your chocolate in bulk?
New Posts  All Forums:Forum Nav:

Do you buy your chocolate in bulk? - Page 2

post #16 of 32
Eeek! Good to know!
Hey everybody! Check out google.com ! This is clearly an attempt to direct traffic onto that site and away from cake central. Because everyone knows you can only have one browser open!
Reply
Hey everybody! Check out google.com ! This is clearly an attempt to direct traffic onto that site and away from cake central. Because everyone knows you can only have one browser open!
Reply
post #17 of 32
Thread Starter 

Such great information here!! Thanks everyone!! Although, I have a craving for something chocolate now... icon_wink.gif

Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
Reply
Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
Reply
post #18 of 32
Quote:
Originally Posted by Stitches View Post

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

 

Gianduja. You can't go back after you had it.

post #19 of 32
Quote:
Originally Posted by cakestomuch View Post

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/
Anyone ever try this? Any opinions about it? I tasted their samples and thought it was good. The only other chocolate that I have used is Callebaut and I am out of it. I need to try them side by side.
post #20 of 32
Wow! I just checked out the valrhona chocolate thinking I might try it. That stuff must be really good for that price. I will have to get some small samples for comparison.
post #21 of 32
Yeah, I had one bite, one pistiole, 5 years ago. And I still haven't topped it.
Hey everybody! Check out google.com ! This is clearly an attempt to direct traffic onto that site and away from cake central. Because everyone knows you can only have one browser open!
Reply
Hey everybody! Check out google.com ! This is clearly an attempt to direct traffic onto that site and away from cake central. Because everyone knows you can only have one browser open!
Reply
post #22 of 32

I personally love Callebaut chocolate and their single origin dark chocolates all taste slightly different when you get to line them up and taste compare. I buy in 2.5kg and being a hobby baker I use this as an excuse to eat quite a bit of it out of a cup, rather than putting it all in the ganache and cakes and chocolates.  Takes tooooo long to use up if I don't help by eating.

post #23 of 32
I'm in the UK and I use the bog standard Dairyfine dark from Aldi. I have used Moser Roth, Green and Blacks etc and doesn't do it for me. Never had any customer complaints and I think it tastes great!
Speech therapist by day and cake decorator when I can fit it in! Not a business, just a love of all things cake! www.facebook.com/CakeChemistryUK
Reply
Speech therapist by day and cake decorator when I can fit it in! Not a business, just a love of all things cake! www.facebook.com/CakeChemistryUK
Reply
post #24 of 32

I thought I would update my chocolate search.  Turns out that my restaurant supplier was unable to procure even an ounce of the Callebaut chocolate range they sell for testing.  (Which was fine after Stitches gave her opinion on the viscosity of Callebaut). 

 

Ended up ordering E.Guittard and Guittard from chocosphere.com.  Ordered 6 lbs with an icepack and it made it fine from the west coast to the midwest in August.  But I will have to order in 25 lb. boxes and will just have to stock up in the winter when it can ship ground.

 

Stitches, I did sign up with Sotiros, but couldn't figure out how to order online - maybe you have to call your order in?  They do ship to my area, so it is good to have a few options.

 

Thanks to all -

 

Liz

Follow me on my Twitter handle: @Sugar_Iowa

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

Reply

Follow me on my Twitter handle: @Sugar_Iowa

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

Reply
post #25 of 32

Yes, you have to call Sotiros directly to place an order. It's a small gourmet wholesaler and you'll talk directly to the owner (Glen) or his wife. You probably wouldn't buy directly from them, instead he'll direct you to the right company in your area that sells the E. Guittard....unless your in our area. I don't know what part of the country you live in? Sotiros is in Chicago.

post #26 of 32

I'm in Iowa.  My only wholesaler who sells E. Guittard (Sysco) only sells it through ChefEx, which means next day shipping is automatically added on to the price.  So a 25 lb. box of chocolate ends up costing around $280.00.  Compared to chocosphere, where I would pay about $125 plus $20 ground shipping.

 

So there is another "specialty" item that I won't order through my normal delivery channels because they either can't get it, or charge an arm and a leg. Same with almond flour -  more expensive through my wholesaler suppliers than it is online.  I guess they are happy only selling me eggs, butter and flour, because that is about all they are competitive on.  But that is for another thread . . .

 

Thanks!

 

Liz

Follow me on my Twitter handle: @Sugar_Iowa

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

Reply

Follow me on my Twitter handle: @Sugar_Iowa

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

Reply
post #27 of 32

After 3 years of experimenting and having fun (hobby baker) with cake decorating and chocolate, I find that chocolate goodies are fast becoming my favorites! 

 

I have a ton of questions about ganache on cakes, and ganache as a candy. 

 

I have been using Guittard Dark Chocolate A'Peels.  This is not a chocolate that requires tempering; it is a "dipping compound".  I have used the A'Peels for ganache, truffles, dipping fruit and cookies, making molded chocolates.  I LOVE IT! 

 

Do any of you use a "compound chocolate"?  I have the blessed opportunity to purchased a 25 lb. box of Guittard A'Peels locally at wholesale pricing, so I always buy in bulk since it is so inexpensive for me to purchase locally.

 

Here is a link to the "dipping compound" product on the chocosphere.com page:

https://www.chocosphere.com/default/dark-chocolate-flavor-special-a-peels-dipping-compound-1782.html

post #28 of 32

I use Guittards white a-peels for some decorative items. They are far better than those Wilton bags of candy melts.

 

What kinds of questions do you have about chocolates and ganache? I know a fair amount, and I can direct you to experts online if you're looking for that?

post #29 of 32

I have not used the A'Peels, but use both the milk and dark E. Guittard wafers/disks  (38% and 72% chocolate) and the Super Cookie chips (semisweet) and they are all fabulous!  I would bet the A'Peels are a nice quality.

 

I have a hard time tempering, but find the seeding method the easiest.  If I did LOTS of chocolate confections, I would just buy a tempering machine. :)

 

Liz
 

Follow me on my Twitter handle: @Sugar_Iowa

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

Reply

Follow me on my Twitter handle: @Sugar_Iowa

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

Reply
post #30 of 32
I haven't used the apeels but I've used a similar product from clasen. I used to really love table tempering but its not always practical, and I seem to have lost my touch. Use it or lose it I suppose. I had the privilege at my old job of working with a hilliards. It was awesome, too bad it costs just about as much as my college education.
Hey everybody! Check out google.com ! This is clearly an attempt to direct traffic onto that site and away from cake central. Because everyone knows you can only have one browser open!
Reply
Hey everybody! Check out google.com ! This is clearly an attempt to direct traffic onto that site and away from cake central. Because everyone knows you can only have one browser open!
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating Business
Cake Central › Cake Forums › Cake Talk › Cake Decorating Business › Do you buy your chocolate in bulk?