couple years ago, i've graduated to use S. Berger chocolate for baking and truffles. I took a class in Sur la table and they preferred Guittard for truffles and S.Berger for baking.
I've never tasted them side by side but they are wonderful and different. Do you have a favorite chocolate for cooking and truffles you'd like to share?
What are some of the things/ flavors you look for when you are picking up chocolate for truffles, say, tea/herb infused. or cookies, ganache, cakes, brownies etc?
lastly, how do i go about getting them in large qty for holiday truffle making? what is the shelf life? can I "stock up"?
Thanks everyone for your help!