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11:50 am
March 1, 2006
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Dale
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United Kingdom
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posts 29
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l am soon to open my very own chocolate shop !! and want to use Valrhona chocolate for may hand made delights but am unable to find a wholesale supplier.
l am open to all surgestions, not just Valrhona but other good quality chocolate too. l have been thinking of Callebaut orign or elray chocolate but am waiting for a sample from supplier before l decide(any comments on this chocolate appreciated)
Thanks
(please email me direct if you want)
info@thechocolatedeli.co.uk
D Skipper
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www.thechocolatedeli.co.uk
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9:56 pm
March 6, 2006
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Dale
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United Kingdom
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posts 29
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Have answered my own queation with the Elray, white good, darks some grainy, not the texture l was expecting.
others……..lets wait and see
D Skipper
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www.thechocolatedeli.co.uk
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8:32 pm
March 20, 2006
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wrks4choc
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Hopewell Junction, USA
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posts 82
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I was going through the different topics and found your questions. Did you find your suppliers? I currently use Cocoa Barry, a division of Callebeut, they are great, they aren’t as pricey as Valrhona but the quality is there, although it’s become a little frustrating finding their suppliers that will deal with a small purchaser. Again I can get you info for theirs and a company that deals with Belcolade, they are good as well, but I do prefer the Cocoa Barry. Where are you located?
JoAnne
Keep it Sweet!
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5:38 am
March 21, 2006
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deb
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Calgary, Canada
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posts 146
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Just the other day I used Cocoa Barry extra bitter quayaquil 64%. I am impressed and I like it alot. I do use Callebaut quite frequently but this a nice product.
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9:17 pm
March 21, 2006
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Hans-Peter Rot
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USA
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posts 1462
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Callebaut’s 6040 is also quite good and tastes much stronger than what the mere 60% implies. Also, the unsweetened chocolate is powerful stuff!
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10:59 pm
March 23, 2006
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escry
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Petworth, United Kingdom
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posts 3
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Valrhona has 7 distributors in the UK:
H&B Food Provisions
44-54 Stewarts Road
LONDON
SW8 4DF
enquiries@hbfoodprovisions.co.uk
Penta Foods
Penta House
Lynchford Lane
FARNBOROUGH
GU14 6JF
sales@pentafoods.com
The Chocolate Society
Bar Lane
Roecliffe
YORK
YO51 9LS
info@chocolate.co.uk
West Country Fine Foods
East Farm
Church Lane
Codford
WARMINSTER
BA12 0PJ
sales@wcff.co.uk
Grivan Products Co. Ltd
Unit D24/27
New Covent Garden Market
Nine Elms Lane
LONDON
SW8 5LL
sales@grivan.co.uk
The Personal Catering Company Ltd
Unit D1/6
New Covent Garden Market
Nine Elms Lane
LONDON
SW8 5LL
info@personalcatering.co.uk
WILD HARVEST LTD
UNIT B 61/64
New Covent Garden Market
Nine Elms Lane
LONDON
SW8 5HH
enquiries@wildharvestuk.com
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6:15 am
April 2, 2006
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dvdman
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posts 27
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What about distributors in the US?
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1:39 pm
April 3, 2006
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wrks4choc
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Hopewell Junction, USA
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posts 82
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There are few suppliers in the US for several types of Choc. For the Callebaut, there is Harry Wils out of New Jersey, also there is Paris Gourmet, (1-800-727-8791)they have just about anything you want, but they are also pricey. There are a few others but I’m at a loss for the moment, hope this helps at least.
Keep it Sweet!
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11:04 pm
April 4, 2006
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deb
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Calgary, Canada
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posts 146
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http://www.qzina.com is a north american distributor.
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5:32 am
April 5, 2006
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dvdman
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posts 27
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quote:
Originally posted by deb
http://www.qzina.com is a north american distributor.
They look like they carry what I’m looking for, but how’s their pricing. By the way thatnks to wrks4choc for the other supplier info.
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1:57 pm
April 5, 2006
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wrks4choc
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Hopewell Junction, USA
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posts 82
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I had forgotten about them, good one deb! They are great also, they have everything!
Keep it Sweet!
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4:49 am
April 6, 2006
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deb
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Calgary, Canada
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posts 146
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For Qzina a few examples are 5kg Callebaut slab of 835NV, or 811NV runs approx $50 Cdn which is approx $42 American. A 30 pound box of W2(white) chipits which are manufactured in North America will cost $125 Cdn which is approx $106 American. These prices will vary but not by much across Canada and the US. The prices have shot up drastically in the last few years.
Hope that helps.
Deb
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7:50 am
April 6, 2006
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dvdman
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posts 27
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I actually found a pretty good deal at Restaurant Depot. They didn’t have any semi-sweet, so I bought a 5kg of 60/40 for $35. It seems to be a good deal, but the only thing they carried was White, Milk and the 60/40 bittersweet chocolate. I do have a question for you though. According to the packaging for the 60/40 it says the viscosity is not for dipping or making molded chocolates. The Qzina’s website says it can be used for molding and dipping. Can the 60/40 be used for dipping and molding? Sorry for my ignorance, but I have never used Callebaut before and I’m unfamiliar with it. Any suggestions of what I can and should use when using Callebaut? Thanks in advance.
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1:23 pm
April 6, 2006
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wrks4choc
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Hopewell Junction, USA
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Member
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posts 82
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If the viscosity is too much, if it’s dark choc. you can add a little cocoa butter to it, if it’s milk choc. then add some dark choc. (write down the ratio) and that will smooth it out. I used to do that when I had overly viscous milk and ‘created’ my own milk by adding 25% worth of dark chocolate. Helped quite a bit. Then you can dip, mold, anything you want. There is also “E” Guittard choc. I have to say holds quite a close comparison to Callebaut and it’s easier to get and about equal in price. Go to Guittard’s website and check it out, it’s not European choco, but might get you started. Also, If you are paying $6 a lb. you are paying quite a bit, you should try shopping around a bit more, I don’t know where you are but if you are buying enough to do chocolate production you can do much better price wise!!
Keep it Sweet!
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2:47 pm
April 6, 2006
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deb
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Calgary, Canada
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Member
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posts 146
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I have never used the 60/40 Callebaut. I have the specs on this product somewhrere in my house. I am so busy trying to do a business plan that my papers are in all kinds of piles!! I did use and currently have some on hand of the the Cocoa Barry Quayaquil (spelled incorrectly I think!!) which is 64% and it is very fluid and an excellent product and also runs at about the same price as Callebaut. I had trouble this year with 835 Callebaut and when I spoke to my rep about it he said that using the Cocoa Barry “Mycryo” would of helped to make the product more fluid. So that is an option if there are concerns about the viscosity. My rep thinks it is an excellent product.
deb.
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5:10 am
April 9, 2006
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foodhead
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posts 17
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Hey all I had success with the 60/40 Cal. for dipping with the addition of 2oz. cocoa butter per pound. Just watch out for a bit of bitterness with that chocolate.
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5:11 am
April 9, 2006
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foodhead
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posts 17
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Hey all I had success with the 60/40 Cal. for dipping with the addition of 2oz. cocoa butter per pound. Just watch out for a bit of bitterness with that chocolate.
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9:28 pm
June 13, 2006
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NicolasNouvel
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USA
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New Member
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posts 1
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quote:
Originally posted by dvdman
What about distributors in the US?
Hi,
I work for Valrhona in the US. We have wholesale distributors pretty much around the nation. Where are you located?
Nicolas
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6:28 am
June 26, 2006
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dvdman
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Member
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posts 27
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quote:
Originally posted by NicolasNouvel
quote:
Originally posted by dvdman
What about distributors in the US?
Hi,
I work for Valrhona in the US. We have wholesale distributors pretty much around the nation. Where are you located?
Nicolas
Nicolas
I tried to reply to your email a couple of times, but it keeps getting returned. Can you send me a email directly at dvdman@adelphia.net
Thanks
Chris
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