I have been on a chocolate mission. A local gourmet grocery store back home has the best white chocolate that I've ever tasted, and it has spoiled me on all other brands. My only choice is to find a way to get more of it!

I tracked the brand down as Callebaut, which seems to be a Canadian company. The problem is that not many places in the US sell this stuff, and there isn't even a lot online. If I'm just looking for the white chocolate blocks, I'm out of luck. I found one site that sold the stuff, but sold it in 11 lbs blocks! That was great because it was going for half the price of my local store per pound. The problem is that if I ate all that before it spoiled, I'd be dead

So my mission is to find a cheaper place to get this stuff in smaller blocks. My local store (not local at the moment), sells it for $10 a pound, and that's really expensive.

So do any of the Canadians here know of this brand?

Hey,

I live in Toronto, and have never heard of Callebaut chocolates.. But, maybe it's like a new word, once you've heard it you see it more often!

I'll keep an eye out for it!

white chocolate

It's not chocolate!

Okay. Technically, it is cocoa butter...

The problem is that if I ate all that before it spoiled, I'd be dead

Perhaps I'm mistaken... but I think chocolate in general has a pretty long shelf life. I'm betting if you chopped it up into reasonable size pieces, put those pieces in zip-loc storage bags and refrigerated them they would stay good literally for years. Certainly that would be the case if you froze them.

tanstaafl.

That's true, freezing would work. I might do that. I have found that it doesn't last very well. It gets kind of stale after a while, and not as good.

Personally, I don't care if it's chocolate or not. I think of it as "white delicious"

I've never been a huge chocolate person, really.

Some chocolates are sealed pretty well. Leaving them in the refrigerator, they can stay fresh for 1-2 months. Of course, if you open the package, they start to taste a little stale after just a week in the refrigerator. The only chocolate I've ever frozen are Snickers. It drastically changes the flavour when they are that cold and after a while, even in sealed packaging, they invariably got mild freezer burn.

We used to always keep some Belgian chocolates at our house: the kind that are different mixtures of chocolate and shaped like seashells. I don't remember the particular brands we got, but those things were danged tasty. They were such a delicacy that I would just eat 2-3 a week.

-Biscuits

Its ironic that you mention chocolate. The news *just* reported how chocolate prices (at least in the us) are going to be going up with all this war junk. I just cought the end of it so I don't have all of the story to tell.

[homer]Mmmmm.... Huge chocolate person....[/homer]

One advantage with white chocolate (possibly the only advantage, IMO) is that the cocoa butter won't start rising to the surface after a while and make it look all dusty.

My favorite chocolate factory now has its own web site. This place is located about 10 minutes from where I work, making it far too convenient to get really fresh chocolates.

Not the greatest feat of HTML, but they make great chocolate!!! Strongly recommended.

Food network has been awesome this week. All chocolate shows! After watching one of the shows I seriously contempated going to NY to Soho to one of these stores that looked REALLY yummy. Then I realized I live in the silicon valley and I am broke being a victim of the "dot bomb" years, so that cancelled everything.

I could be mistaken, but I believe that Callebaut is a Belgian company. Their stuff is easily found in every store here. I have no idea of the price however.
Maybe I could send you some.

I am stocking up. I hear that in war time you can get laid for having a chunk of chocolate.

Oh yeah.... I wonder what these chocolates will get me?

The news *just* reported how chocolate prices (at least in the us) are going to be going up with all this war junk

Oh, yeah, of course... so much of our chocolate comes from the Middle East, I can certainly understand why supplies would be disrupted.

tanstaafl.

I think he misread it. There's a civil war going on in the Ivory Coast, where much, if not most, chocolate comes from, that is liable to curtail the chocolate industry.