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Favorite Cocoa Powder and Chocolate?
Posted: 15 September 2010 10:37 AM   [ Ignore ]   [ # 16 ]
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Between Callebaut bulk and Ghiradelli bars, I prefer the Callebaut, but it is all a matter of personal taste, either, or both, will work.  You could do your own taste test! smile

My white chocolate hierarchy is as follows:
1 G&B
2 Lindt
3 Callebaut bulk
4 Ghiradelli bars

I don’t think I’ve ever tasted Valrhona Ivoire, it’s sort of funny because the dark bars are available here, but not the white.

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Posted: 26 September 2010 07:09 PM   [ Ignore ]   [ # 17 ]
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droste cocoa and callebaut or E. guittard choclate wafers always work for me - and they are affordable too.

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Posted: 05 October 2010 05:49 PM   [ Ignore ]   [ # 18 ]
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I’m new to the bulk chocolate world, but I have a Lindt outlet about 15 minutes from my house, so I can get cases of bars, which works for me!
However, cocoa powder is another matter… Has anyone used the cocoa powder from Albert Uster Imports? They have a regular and a Brut in quantities that would help me a lot. Rose’s German Chocolate Cake makes a wonderful choc cake base for a variety of frosting flavors, but I’m tearing through the cocoa powder, of course. Thanks!

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Posted: 23 October 2010 12:11 PM   [ Ignore ]   [ # 19 ]
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For Dark Chocolate, I have had really good results with Trader Joe’s Pound Plus Belgian chocolate. It costs about $5.50 for a 17.6 oz block, so much more cost effective than Lindt and others.

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Posted: 05 November 2010 02:08 PM   [ Ignore ]   [ # 20 ]
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Has anyone tried Rodelle Dutch Dark Cocoa?  I just mixed up some with boiling water for an All American Chocolate Cake and it DID NOT SMELL RIGHT!!!  So I left it and ran out to get some Droste, which I’ve used for years.  I figured it was better to switch to a tried and true and not waste all the other ingredients.  By the way…the Trader Joe’s Belgian Dark is only $5 per pound….don’t know how that compares to bulk pricing on the fancier brands, but it tastes great in my ganache!!

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