What is everyone's favorite website/catalog for ordering bulk
chocolate? So far Chocosphere looks to be pretty good, but I am sure
there are plenty I don't even know about.

Also, just a poll....what is everyone's favorite dark, milk, and white
chocolate? And what do you think is the worst?

Sorry for all the questions, I am just trying to get as much info as I
can before diving into this.

Stef

"SC" > wrote in message
oups.com...
> What is everyone's favorite website/catalog for ordering bulk
> chocolate? So far Chocosphere looks to be pretty good, but I am sure
> there are plenty I don't even know about.
>
> Also, just a poll....what is everyone's favorite dark, milk, and white
> chocolate? And what do you think is the worst?
>
> Sorry for all the questions, I am just trying to get as much info as I
> can before diving into this.
>
> Stef
>
I use Chocolate by Sparrow in Massachusetts, because they carry the brand I
use in discos and are relatively close by (the next state).

Note that your favorite chocolates for eating plain may not necessarily be
the ones you want to use in truffles and chocolates, for a variety of
reasons (flavor, price, etc). Unless you make nothing but plain chocolate
truffles, you'll be adding other flavors and ingredients, and you'll want a
chocolate that works with them. Also, don't overlook the possibility of
mixing several chocolates to get the balance of flavors you want.

Chocosphere is indeed very good, and is probably the most comprehensive
North American source for chocolate. Their selection is second to none in
the world, that I'm aware of. [Disclaimer: I may be a little biased
because I'm so spoiled, living a few miles from their HQ in Tualatin, Oregon
and being able to drop by the warehouse for my chocolate doses!]

Chefshop is good, and there are a few other similar sources of chocolate -
but none have the breadth of selection of Chocosphere. Chocosphere's prices
aren't as low as some other sources, but the minus of the other sources is
that you have to pay shipping for each order! With Chocosphere you can at
least order a broad selection in one fell swoop and minimize the shipping
costs.

Geoff

"SC" > wrote in message
oups.com...
> What is everyone's favorite website/catalog for ordering bulk
> chocolate? So far Chocosphere looks to be pretty good, but I am sure
> there are plenty I don't even know about.
>
> Also, just a poll....what is everyone's favorite dark, milk, and white
> chocolate? And what do you think is the worst?
>
> Sorry for all the questions, I am just trying to get as much info as I
> can before diving into this.
>
> Stef

Thank you very much Geoffrey. Unfortunately, I don't live in OR. I
live far away in Texas (hot weather is a pain when it comes to
chocolate delivery too).

I will try Chefshop too since I am doing a little comparison shopping
right now.

Stef

Indeed, hot weather is a pain for all the mail-order chocolate companies,
but they have solved the problem using hot-weather packaging. My last order
from Chefshop (when they were the only source for Pralus) came with an
inexpensive coldpack, and via 2-day UPS it was still cold when I opened it.

If you want to be sure it doesn't get left on your hot porch, having it
delivered to your workplace is a good idea!

The hot-weather packaging isn't too much added cost; it helps if you make a
larger order and then store your chocolate properly.

Geoff

"SC" > wrote in message
ups.com...
> Thank you very much Geoffrey. Unfortunately, I don't live in OR. I
> live far away in Texas (hot weather is a pain when it comes to
> chocolate delivery too).
>
> I will try Chefshop too since I am doing a little comparison shopping
> right now.
>
> Stef

On that subject, what is the best way to store high quality chocolate
(as opposed to low quality chocolate which goes in the trash :-) ).

I assume cool and dark before tempering and after room temperature???
Maybe the dark part doesn't matter.

Stef

at Wed, 29 Dec 2004 01:40:06 GMT in <1104284406.519091.208590
@z14g2000cwz.googlegroups.com>, (SC) wrote :

>On that subject, what is the best way to store high quality chocolate
>(as opposed to low quality chocolate which goes in the trash :-) ).
>
>I assume cool and dark before tempering and after room temperature???
>Maybe the dark part doesn't matter.
>
Best is in the stomach. :-9

Next best is cool and relatively dry, but not bone-dry. *Very* dry
conditions tend to hasten flavour loss and can actually dessicate the
chocolate. But moist conditions are even worse because they cause sugar
bloom, which ruins the chocolate.

It goes without saying that you don't want the temperature to go high
because the chocolate will melt, but well before that it will get cocoa
butter bloom, another way to ruin chocolate. Despite the claims of some
companies, cocoa butter bloom does NOT leave the quality of chocolate
unaffected. Any kind of temperature cycling where it gets above 80F risks
blooming. Ideal temperature is about 60-65F.

Don't let the temperature go too low, either, because if it then cycles
high, the chocolate may sweat and then get sugar bloom, an effect of
condensation. Of course this is particularly pronounced if the relative
humidity is high.

Finally, keep it away from odours. Chocolate absorbs odours like crazy, and
this means that you *must* isolate it from cigarette smoke, perfume, musty
smells, strong-smelling foods like cheeses, onions, or fish, out-gassing
plastics (vinyl is particularly offensive), and most unfinished woods
(freshly made wooden cabinets can often be bad news).

--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

Indeed, hot weather is a pain for all the mail-order chocolate companies,
but they have solved the problem using hot-weather packaging. My last order
from Chefshop (when they were the only source for Pralus) came with an
inexpensive coldpack, and via 2-day UPS it was still cold when I opened it.

If you want to be sure it doesn't get left on your hot porch, having it
delivered to your workplace is a good idea!

The hot-weather packaging isn't too much added cost; it helps if you make a
larger order and then store your chocolate properly.

Geoff

"SC" > wrote in message
ups.com...
> Thank you very much Geoffrey. Unfortunately, I don't live in OR. I
> live far away in Texas (hot weather is a pain when it comes to
> chocolate delivery too).
>
> I will try Chefshop too since I am doing a little comparison shopping
> right now.
>
> Stef

at Mon, 27 Dec 2004 19:12:08 GMT in <1104174728.657369.159570
@f14g2000cwb.googlegroups.com>, (SC) wrote :

>What is everyone's favorite website/catalog for ordering bulk
>chocolate? So far Chocosphere looks to be pretty good, but I am sure
>there are plenty I don't even know about.

Chocosphere is indeed the best. It's hard to justify going anywhere else.
With selection that is second to none and ordering that sets the standard
for convenience, ease, and freedom from bugs, I can't imagine a better
source.

>
>Also, just a poll....what is everyone's favorite dark,

A bit too broad. Dark includes extra-bittersweet, bittersweet, semisweet,
and sweet dark.

However, there are 2 that really stand out anyway, IMHO: Amedei Chuao and
Guittard Gourmet Bittersweet.

> milk,

Much easier. Michel Cluizel Plantation Mangaro Lait.

> and white chocolate?

This one is truly a no-brainer: El Rey Icoa, the *only* white chocolate
IMHO.

And what do you think is the worst?

Baker's Bittersweet. In fact, avoid in general all "baking" chocolate -
stuff that comes packed in paper squares in boxes. Virtually all of it is
appalling.

--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

Baker's chocolate is truly vile, I agree.

I am planning on doing some price comparisons with my local Central
Market (they sell chocolates at decent prices and I don't have to worry
about shipping costs b/c I take it home myself).

Sorry about the broad dark chocolate question...I realized after I sent
it that it would be too broad. You still answered it and gave me the
info (opinion) I was looking for.

I am glad you picked an inexpensive chocolate for one category
(Guittard..which I have never tried before).

We agree on the white chocolate. El Rey's Icoa is sold at my Central
Market at a really good price and after sampling it, I was in love. I
also liked Callebaut's white although it is much milder in flavor.
Thanks for your info again, Alex!

Stef :-)

Chocosphere is indeed very good, and is probably the most comprehensive
North American source for chocolate. Their selection is second to none in
the world, that I'm aware of. [Disclaimer: I may be a little biased
because I'm so spoiled, living a few miles from their HQ in Tualatin, Oregon
and being able to drop by the warehouse for my chocolate doses!]

Chefshop is good, and there are a few other similar sources of chocolate -
but none have the breadth of selection of Chocosphere. Chocosphere's prices
aren't as low as some other sources, but the minus of the other sources is
that you have to pay shipping for each order! With Chocosphere you can at
least order a broad selection in one fell swoop and minimize the shipping
costs.

Geoff

"SC" > wrote in message
oups.com...
> What is everyone's favorite website/catalog for ordering bulk
> chocolate? So far Chocosphere looks to be pretty good, but I am sure
> there are plenty I don't even know about.
>
> Also, just a poll....what is everyone's favorite dark, milk, and white
> chocolate? And what do you think is the worst?
>
> Sorry for all the questions, I am just trying to get as much info as I
> can before diving into this.
>
> Stef