Thank you very much Bruce! I found your comments very helpful. I
agree that people have different tastes and that's what makes it fun
and interesting. I, too, like Callebaut and enjoy using it. I think
the white chocolate is very smooth and buttery in flavor. I also love
El Rey's white, it's just a heavier, less creamy taste.

Can you give me any pointers on molding good crisp shells for fillings?
The one chocolate I adore is Joseph Schmidt's dark chocolate truffle.
It's a "dome" shaped, large chocolate with a lovely crisp, not too
thin/not too thick coating and filled with a wonderful soft liquor
chocolate ganache. I just guess I need to practice before I get the
hang of (1) making good shells for the outside, and (2) master the soft
inner filling and getting this soft filling sealed by the cover so that
it is completely encased.
I best keep working on it!

Thanks again to both of you!

Stef C.