Need advise from Chocolate Pros!

[JennieL]

I need help From Chocolate Pros!

This will be my first try at tempering chocolate to make Peppermint Bark. I’ve found great help on this BB on tempering and I’m ready to charge forward, until I saw the price of Shraffen Berger chocolate at Sur La Table. Any recommendations for a good baking chocolate that won't bankrupt me? Or…. Can I use part Shraffen Berger part something else? I'm afraid they might not melt consistently?

Thanks in advance for your help.

[lisas3575]

Hi Jennie!
My in-laws live in Aliso Viejo, we just returned from Thanksgiving there. :)

I'm no expert by any means, but I just took a chocolate making class. First, I'd try to buy it locally. That way you can be sure it's been stored and shipped at the proper temperature, plus you won't have to pay shipping on heavy chocolate! Check your local specialty shops or call a candy shop and see if they know who stocks good chocolate. I'll be using Callebaut, and my instructor also recommend Valrohna. She said that the store here will sell however much you want, not just the huge 11lb. bricks. You're right, it's very spendy! Hope that helps!

[wish]

I would try and find Callebaut chocolate- it's very good, and much cheaper than Scharffen Berger. I buy it in an 11 pound bar from Whole Foods Market, but they also sell it in smaller chunks for $5-$6 per pound (at least the one near me does!). I have taken some baking and chocolate classes and this is the chocolate that we always used.