Hi!   I'm relatively new to making chocolate confections. I purchased my first batch of couverture a month or so ago and had success with it (I had been using baking chocolate previously). I'm now looking to buy more ingredients and I'm at a crossroads on what to purchase as far as quality. I see many professional chocolatiers using Callebaut chocolate and that's decently affordable. I'm curious what the returns are like on going for more expensive/single origin brands like Valrho