Callebaut Gold chocolate

[JeanneCake]

Anyone have any info on this?  Bake Magazine blurb

[keychris]

I think that's pretty readily available now (well, we have it in Australia so I assume the rest of the world has probably had it for years )

 

tastes nice, but I can't justify the cost when I can just caramelise some white chocolate for a similar flavour.

[Pastrypastmidnight]

I haven’t tried Callebaut Gold, but the CB Zéphyr Caramel is fantastic. I found Valrhona Dulcey smoother but with a less pronounced buttery caramel flavor. The Zéphyr Caramel explodes on your mouth but the texture was just slightly gritty to me. I have only caramelized white chocolate once, it was Callebaut W2, but I much prefer both commercial versions to what I was able to make in my own. 

[Rajala]

I have a bag at home. I'm not super fond of it, colleagues who I unload all of my work on thought the bar made with it was the best thing ever though.

 

Haven't tried the Cacao Barry branded version, but Varlhona's variation is better than Callebaut, maybe not to much surprise? 

[keychris]

You get what you pay for. Valrhona is 3x the cost of Callebaut here.

[Rajala]

It sure is here as well, on another continent.  

 

Haha, just checked my local supplier of Valrhona. They want 77 EUR for a 3 kg bag. That's the list price though, so it can probably go down a bit. But still crazy. German supplier wants 63 EUR, so I guess price depends on how good of a negotiator you are. Still waaay more expensive though.

Edited May 23, 2018 by Rajala (log)

[Avachocolate]

Same here....have not tried it but the Cacao Barry Zephyr Caramel is great....btw I could get the Callebaut Gold in europe for about 35 euro / 2.5 kg.

Depending on the intended use I usually also just caramelize some white chocolate (bit gritty but works great in a crunchy layer for cakes/ pralines)

[keychris]

That comes out at about AUD$40/kg, which is only double Callebaut, I should move to Europe