Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Pastrypastmidnight

Favorite white chocolate

Recommended Posts

I recently bought a bag of Opalys and unfortunately it's the best white chocolate I've tried. I've bought some white chocolate at the taxfree shops while travelling that tastes like it, but no idea if those are "couvertures". 

 

However, I think Michel Cluizel's Ivoire is good enough.

Share this post


Link to post
Share on other sites
53 minutes ago, Rajala said:

I recently bought a bag of Opalys and unfortunately it's the best white chocolate I've tried.

Told you so.  😋

  • Like 1

Share this post


Link to post
Share on other sites
55 minutes ago, Rajala said:

I recently bought a bag of Opalys and unfortunately it's the best white chocolate I've tried. I've bought some white chocolate at the taxfree shops while travelling that tastes like it, but no idea if those are "couvertures". 

 

However, I think Michel Cluizel's Ivoire is good enough.

“Unfortunately”!!! Bwahahaha!! Exactly ;) .

  • Like 2

Share this post


Link to post
Share on other sites

Is there anything out there that's close to Opalys in taste? I don't care about if it's more yellow in tone etc.

Share this post


Link to post
Share on other sites
44 minutes ago, Rajala said:

Is there anything out there that's close to Opalys in taste? I don't care about if it's more yellow in tone etc.

 

I like Cacao Barry Zephyr.  Not quite as thick as Opalys, medium viscosity & opacity, and under $7/lb wholesale vs $10+ for Valrhona.  it might be a little sweeter than Opalys but not crazy sweet.

 

 

Share this post


Link to post
Share on other sites
4 minutes ago, pastrygirl said:

 

I like Cacao Barry Zephyr.  Not quite as thick as Opalys, medium viscosity & opacity, and under $7/lb wholesale vs $10+ for Valrhona.  it might be a little sweeter than Opalys but not crazy sweet.

  

 

 

I have a bag of that, I've also tried Cacao Barry's Blanc Satin, not a super big fan of that either. I like the more milky taste of Opalys.

 

 

  • Like 2

Share this post


Link to post
Share on other sites
35 minutes ago, Rajala said:

 

I have a bag of that, I've also tried Cacao Barry's Blanc Satin, not a super big fan of that either. I like the more milky taste of Opalys.

 

 

Zéphyr is my second choice, but you’re right, it tastes nothing like Opalys. If you find anything that compares, let me know!

Share this post


Link to post
Share on other sites
39 minutes ago, Pastrypastmidnight said:

Zéphyr is my second choice, but you’re right, it tastes nothing like Opalys. If you find anything that compares, let me know!

 

It will be my life's mission to find an acceptable replacement. :D 

  • Like 3

Share this post


Link to post
Share on other sites

True, zephyr is only about halfway there. Use it as a base and grind in more milk powder in your melanger?

Share this post


Link to post
Share on other sites
1 hour ago, DeanTheBaker said:

Between Valrhona Ivoire and Opalys, what do you guys prefer? and why?

 

Opalys. It is less sweet than Ivoire, and better for molding shells due to increased viscosity and opacity. 

 

Thst said, the only white chocolate that I’m willing to pay Valrhona prices for is their blond Dulcey. The Cacao Barry Zephyr is in between ivoire and Opalys in terms of sweetness and thickness, but $3/lb less expensive. I very rarely shell in white, instead use it in fillings. 

 


Edited by pastrygirl (log)
  • Like 1

Share this post


Link to post
Share on other sites
9 hours ago, pastrygirl said:

Thst said, the only white chocolate that I’m willing to pay Valrhona prices for is their blond Dulcey. The Cacao Barry Zephyr is in between ivoire and Opalys in terms of sweetness and thickness, but $3/lb less expensive. I very rarely shell in white, instead use it in fillings. 

 

 

You seem to have way better pricing on Valrhona than what I can get. But maybe your quotes for Zephyr is high as well? :D 

 

Zephyr is around $17 per kg, where Opalys is around $28 per kg. 

Share this post


Link to post
Share on other sites
5 hours ago, Rajala said:

 

You seem to have way better pricing on Valrhona than what I can get. But maybe your quotes for Zephyr is high as well? :D 

 

Zephyr is around $17 per kg, where Opalys is around $28 per kg. 

 

My wholesaler started doing better on Valrhona pricing after they lost Felchlin to Albert Uster - AUI is now the sole US importer of Felchlin, so the other company is hoping all their Felchlin-using customers will switch to Valrhona. 

 

I haven't bought Opalys in quite a while, but I bought a bag of Bahibe last week for $57.99, $19.33/kg and a case of Dulcey was $23.49/kg.  The Zephyr is $6.84/lb, so $15.05/kg.  Probably not enough of a discount to cover shipping to Sweden ;)

Share this post


Link to post
Share on other sites

Haha, no.

 

I fond Opalys for 54 EUR per bag, and thought "this is a really nice price", only to discover that they wanted 50 EUR in freight if I placed three bags in my basket. :(

 

  • Like 1

Share this post


Link to post
Share on other sites

Okay I just got a new type of chocolate delivered - see below.

 

This was really good, a little bit in the same veins as Opalys but also different. I think I like it more than Opalys, but it might just be that it's new. :) 

 

image.thumb.png.97a916ad4b1cc0d154264dbeb3639062.png

  • Like 2

Share this post


Link to post
Share on other sites

For those of you who do shell moulding in white, what are you using? I have had similar problems as Jim with Opalys with regard to thickening. We have used CB Satin Blanc also. I haven't seen Zephyr on my distributor's list, but I plan to inquire.

 

Wondering about Zephyr and how it performs with shelling - viscosity and opacity. I plan to order some samples to test and compare side-by-side. Would welcome y'all's input, especially those who do sprayed cocoa butter decor prior to shelling. Opalys vs Zephyr vs Satin Blanc... 

  • Like 1

Share this post


Link to post
Share on other sites

I like Callebaut's Velvet. Not as sweet as some other white chocolates.

Share this post


Link to post
Share on other sites
1 hour ago, Kerry Beal said:

But you don't like white chocolate you said.


That was before he knew all the cool kids are doing it. :D

  • Like 1

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Share this post


Link to post
Share on other sites

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...