I recently got some samples of TCHO chocolate, some of it organic, produced in San Francisco. I initially liked the flavors of the samples, then ordered 25# of the organic 66% and am not sure I'm liking it so much, in flavor or fluidity. It is thick and very cocoa-y.
Another supplier carries an organic Callebaut 70% but won't break case and I'm reluctant to buy 55# without sampling. Has anyone used the Callebaut?
Locally we have Theo, an organic, fair trade bean-to-bar manufacturer which is great eating chocolate, but they don't use the usual distributors (except I think you can get nibs) and I've heard negative comments about buying wholesale from them from a friend in the ice cream business.
I suppose Felchlin Cru Sauvage should be organic by default, if it is harvested from wild trees in the Amazon. I bought a few bags and I'm pretty sure I like it better than the TCHO, but haven't tried tempering it yet.
What other organic chocolates are available wholesale, and which do you prefer?
Edited by pastrygirl, 29 March 2011 - 07:11 PM.