Buying bulk chocolate cheaply in Wisconsin?

[jrshaul]

I make a lot of truffles, and am pondering an upgrade from Trader Joe's "pound plus" chocolate. A mix of half 72% dark and half regular dark gives acceptable results, but it has something of a bitter aftertaste. While this is forgivable in light of the sub-Hershey's pricetag, I'd like to try something better.

In order to save some money, I'm hoping to buy some decent coverture chocolate in an industrial-sized quantity - 3-5 kilograms. I'd like to pay no more than $7/lb, though if the chocolate is worth it, I'll definitely consider it.

What do I buy, and where do I buy it?

[HungryC]

Restaurant Depot sells Callebaut in giant, 8-lb bars (milk, dark, and white, I think). Less than $50 for the milk & dark. RD has a location in Milwaukee: http://www.restaurantdepot.com/Misc/Storedtl.aspx?Id=146

You do need a membership, which requires a business license or nonprofit affiliation. They don't care what sort of business...but the prices are nearly wholesale, so it's worth finding someone who can apply for membership. My local store gives each member multiple swipe cards, and you need to scan your bar code when you enter the store.

[jrshaul]

Restaurant Depot sells Callebaut in giant, 8-lb bars (milk, dark, and white, I think). Less than $50 for the milk & dark. RD has a location in Milwaukee: http://www.restaurantdepot.com/Misc/Storedtl.aspx?Id=146

You do need a membership, which requires a business license or nonprofit affiliation. They don't care what sort of business...but the prices are nearly wholesale, so it's worth finding someone who can apply for membership. My local store gives each member multiple swipe cards, and you need to scan your bar code when you enter the store.

Huh.

How hard is it to BS entry? I write for a UW food rag - technically a nonprofit group...

Also, can anyone recommend a particular Callebaut formulation useful for general-purpose chocolate making? Something useful both for covering and ganache would be nice, particularly if it wasn't too bitter.

Also, does anyone know about lecithin concentrations? I love how the TJs stuff is nigh impossible to de-emulsify unless you scald it. I'm not sure as to the level in commercial chocolate, and it's cheap enough at Whole Foods that adding it myself if definitely an option. (Besides, lecithin - a natural extract of soybeans - is much healthier than the rest of what I put in truffles.)

Edited October 17, 2011 by jrshaul (log)

[paulpegg]

Restaurant Depot sells Callebaut in giant, 8-lb bars (milk, dark, and white, I think). Less than $50 for the milk & dark. RD has a location in Milwaukee: http://www.restaurantdepot.com/Misc/Storedtl.aspx?Id=146

You do need a membership, which requires a business license or nonprofit affiliation. They don't care what sort of business...but the prices are nearly wholesale, so it's worth finding someone who can apply for membership. My local store gives each member multiple swipe cards, and you need to scan your bar code when you enter the store.

Huh.

How hard is it to BS entry? I write for a UW food rag - technically a nonprofit group...

Also, can anyone recommend a particular Callebaut formulation useful for general-purpose chocolate making? Something useful both for covering and ganache would be nice, particularly if it wasn't too bitter.

Also, does anyone know about lecithin concentrations? I love how the TJs stuff is nigh impossible to de-emulsify unless you scald it. I'm not sure as to the level in commercial chocolate, and it's cheap enough at Whole Foods that adding it myself if definitely an option. (Besides, lecithin - a natural extract of soybeans - is much healthier than the rest of what I put in truffles.)

I use the Callebaut dark in a chocolate truffle ice cream with great success. I also use it for shavings on desserts etc. I consider it an all purpose chocolate and suggest you try it. I pay less than $40 for the 8 lb block here in NJ.

If your non-profit group has a business license, certificate of incorporation or tax exempt certificate you can apply. Here is the link Restaurant Depot Membership.. you also need to show that you are authorized to purchase for the group.

[Kerry Beal]

Callebaut 811 should be a good all purpose chocolate formulation.

[paulpegg]

Restaurant Depot sells Callebaut in giant, 8-lb bars (milk, dark, and white, I think). Less than $50 for the milk & dark. RD has a location in Milwaukee: http://www.restaurantdepot.com/Misc/Storedtl.aspx?Id=146

You do need a membership, which requires a business license or nonprofit affiliation. They don't care what sort of business...but the prices are nearly wholesale, so it's worth finding someone who can apply for membership. My local store gives each member multiple swipe cards, and you need to scan your bar code when you enter the store.

Huh.

How hard is it to BS entry? I write for a UW food rag - technically a nonprofit group...

Also, can anyone recommend a particular Callebaut formulation useful for general-purpose chocolate making? Something useful both for covering and ganache would be nice, particularly if it wasn't too bitter.

Also, does anyone know about lecithin concentrations? I love how the TJs stuff is nigh impossible to de-emulsify unless you scald it. I'm not sure as to the level in commercial chocolate, and it's cheap enough at Whole Foods that adding it myself if definitely an option. (Besides, lecithin - a natural extract of soybeans - is much healthier than the rest of what I put in truffles.)

I use the Callebaut dark in a chocolate truffle ice cream with great success. I also use it for shavings on desserts etc. I consider it an all purpose chocolate and suggest you try it. I pay less than $40 for the 8 lb block here in NJ.

If your non-profit group has a business license, certificate of incorporation or tax exempt certificate you can apply. Here is the link Restaurant Depot Membership.. you also need to show that you are authorized to purchase for the group.

My mistake. The Callebaut Dark Chocolate is an 11 pound block selling for $36.50.

[jrshaul]

11 lb for $36.50? That's a very good deal. I'm paying $50 for that quantity from TJs - even if the quality is identical, the price is worth it.

Sadly, the UW rag I write for hasn't actually filled out any proper documentation, so I'm out of luck unless I can bluff my way in. Oh, well.

Restaurant Depot sells Callebaut in giant, 8-lb bars (milk, dark, and white, I think). Less than $50 for the milk & dark. RD has a location in Milwaukee: http://www.restaurantdepot.com/Misc/Storedtl.aspx?Id=146

You do need a membership, which requires a business license or nonprofit affiliation. They don't care what sort of business...but the prices are nearly wholesale, so it's worth finding someone who can apply for membership. My local store gives each member multiple swipe cards, and you need to scan your bar code when you enter the store.

Huh.

How hard is it to BS entry? I write for a UW food rag - technically a nonprofit group...

Also, can anyone recommend a particular Callebaut formulation useful for general-purpose chocolate making? Something useful both for covering and ganache would be nice, particularly if it wasn't too bitter.

Also, does anyone know about lecithin concentrations? I love how the TJs stuff is nigh impossible to de-emulsify unless you scald it. I'm not sure as to the level in commercial chocolate, and it's cheap enough at Whole Foods that adding it myself if definitely an option. (Besides, lecithin - a natural extract of soybeans - is much healthier than the rest of what I put in truffles.)

I use the Callebaut dark in a chocolate truffle ice cream with great success. I also use it for shavings on desserts etc. I consider it an all purpose chocolate and suggest you try it. I pay less than $40 for the 8 lb block here in NJ.

If your non-profit group has a business license, certificate of incorporation or tax exempt certificate you can apply. Here is the link Restaurant Depot Membership.. you also need to show that you are authorized to purchase for the group.

My mistake. The Callebaut Dark Chocolate is an 11 pound block selling for $36.50.

[paulpegg]

11 lb for $36.50? That's a very good deal. I'm paying $50 for that quantity from TJs - even if the quality is identical, the price is worth it.

Sadly, the UW rag I write for hasn't actually filled out any proper documentation, so I'm out of luck unless I can bluff my way in. Oh, well.

If you are writing a food blog you must know some chef's in town who shop at RD. Ask around. You are bound to find someone who would get it for you.