You must be logged in to post
Search Forums:

 








Minimum search word length is 4 characters – Maximum search word length is 84 characters
Wildcard Usage:
*  matches any number of characters    %  matches exactly one character


Forum

Ingredients

excellent, affordable, available baking chocolate

excellent, affordable, available baking chocolate
Print this Topic
Page:   1  
No Tags
User Post

2:23 am
September 14, 2006

paulr

USA
Member

posts 8

Print this Post
1

I’ve been using different varieties of valrhona for baking tortes and tarts and brownies and whatnot, and I love it. But I’m going broke! The few places in New York where I can find it in bulk it costs around $15 a pound. And my recipes use a lot of it.

The best alternative I’ve found so far is callebaut. The price is about half of valrhona. The quality is very good … definitely much better than half as good. The only thing I miss is all the wonderful varieties of valrhona that are available. I can only find callebaut in a single non-descript bittersweet, or unsweetened.

Any other suggestions? Ideally something that’s great quality, especially in the 70% range, and that comes in at least two or three distinctive varieties, and that costs closer to $8 a pound than $16. If it’s really all that, I’ll mail order it. Though it’s hard to believe there’s anything that I can’t get in manhattan somewhere.

4:30 pm
September 14, 2006

seneca

USA
Member

posts 208

Print this Post
2

I would look into Guittard. They’ve got blended 61, 65, 72 and 99 percents as well as a 38% milk–and you can also get the Chucuri, Ambanja and Sur del Lago in couverture form. (You can check reviews of these last three bars in the reviews section…)

Food service folks should have these in either 5kg or 11kg boxes–check with your local wholesaler.

http://bittersweetcafe.blogspot.com

http://bittersweetcafe.blogspot.com

http://www.bittersweetcafe.com

9:23 pm
September 21, 2006

wrks4choc

Hopewell Junction, USA
Member

posts 82

Print this Post
3

Paulr;
I would suggest Cocoa Barry, it’s a division of Callebaut and they have many varities, I currently use a 64% dark for my chocolates, which I love. You say you are in NY, well, Harry Wils, is a great source for this, albeit they are a bit on the pricy side but MUCH cheaper than what you are paying now. If you set up an account you can get even better prices. You should end up paying about $4-5 or so per lb!!!!!!
Harry Wils & Company
505 Jefferson Avenue
Secaucus, NJ 07094
201-770-1180
201-770-1132 (Fax)
Attn: Julie Taylor or Tina Cipriano
(I just found this online) Good Luck and let me know how you do!

Keep it Sweet!

Keep it Sweet!
No Tags
Page:   1  
Topic RSS

About the Seventy% Forum

Forum Timezone: UTC 0

Most Users Ever Online:
89

Currently Online:

21 Guests

Currently Browsing this Topic:

1 Guest

Forum Stats:

Groups: 7
Forums: 26
Topics: 1837
Posts: 11783

Membership:

There are 4845 Members
There has been 1 Guest

There is 1 Admin

Top Posters:

Hans-Peter Rot – 1462
alex_h – 1170
Martin Christy – 614
Masur – 592
Sebastian – 430
Lone Ly – 397

Recent New Members: judyshaw99, tmicklin, sachishah, dev, kapeEffelay, Invonioug

Administrators: Seventy% (54 Posts)

© Simple:Press