OK,this is a little fuzzy because I got the news second-hand from my assistant as I was off the day the rep for my chocolate supplier called but basically after almost 15 years of using Carma brand chocolates, they've merged with another company or done some such thing that means Carma itself will no longer be in production and I'm going to have to switch brands. I guess what I'm hoping for is opinions on various brands of chocolate? What do you all prefer? I'm thinking Cocoa Barry, I've worked with it a bit before, but I'm also especially wondering about Ghirardelli?
Thanks!
Dominique :)

By momoreg on Sunday, January 07, 2001 - 09:30 am: Edit

Isn't your supplier replacing it with a similar product? I would go with what they recommend, and if you don't like it, look for something else. I was using the Carma coating chocolate, from Albert Uster. The one they replaced it with is about the same. If you're looking for better quality (in a couverture), go for Callebaut or Valrhona.

By cchiu on Monday, January 08, 2001 - 07:00 pm: Edit

Look here for a good discussion on chocolate:

http://www.cheftalkcafe.com/ubb/Forum11/HTML/000105.html

By finedining on Tuesday, January 09, 2001 - 01:10 pm: Edit

the product that albert uster is replacing ,carma chocolate with is callebut, since they we're just bought out buy them, but albert uster is still offering carma chocolate at discount prices like 1-2 dollars per pound cheaper till the inventory is depleated, I've used carma choc for years and was rather dissapointed with this also.But I've switched over to using some of the callebut bittersweet and the coccoa butter, and cocoa content are rather high and impart a wonderful texture and sheen to most coated desserts, good luck but my buck still travels to albet uster.

By Quartet (Quartet) on Tuesday, January 09, 2001 - 08:24 pm: Edit

uster is selling esprit des alpes as their replacement for carma, at least they were when i was in there a couple of weeks ago. it's a good swiss chocolate and a bit cheaper than the carma, i think. where did you hear they were carrying callebaut? uster specializes in swiss products and it would surprise me to hear that they are pushing a belgian chocolate (or is callebaut french? i can't remember). my understanding is that susan notter, uster's pastry chef, went to switzerland and found a place to make chocolate to her specifications. someone at uster's told me that when i first found out they weren't carrying carma anymore.

By momoreg on Tuesday, January 09, 2001 - 09:57 pm: Edit

That is what I know as well, Quartet.

By finedining on Wednesday, January 10, 2001 - 09:40 am: Edit

after reading both of your rebuttals you both are correct in saying that uster is carrying esprit des alpes,in my letter i was supposed to write carma was bought by barry-callebut, but if you still feel that you want to use carma products just log onto the barry-callebut web site and they will give you a contact number for their sales division and the lines of chocolate, that they sell, and they sell carma along with a few other brands under their roof.

By Quartet (Quartet) on Wednesday, January 10, 2001 - 04:58 pm: Edit

that's good to know. i was a fan of the carma and will keep in mind that i can still get it. thanks.

By Dominique (Dominique) on Sunday, January 14, 2001 - 11:17 pm: Edit

Thanks for all the help everyone! cchiu, thanks especially for introducing me to that other forum! A bit of drama here, but at the same time that I found out Albert Uster is no longer carrying Carma, I found out that my rep quit and I've got a new rep. She's been difficult to get ahold of AND stood me up the other day when she promised to come by with samples of the new chocolate. SO.. I'm going to be looking for a new chocolate supplier altogether and the discussions on the other site gave me much food for thought.