Hi, All! I'm an aspiring chocolatier in Kansas City and am enrolled in the Professional Chocolatier course through ecolechocolat dotcom. I have been using Callebaut 835 as my primary couverture but wanted to add something a little snazzier to it. I was thinking of Valrhona, Sharffenberger, El Rey or Felchlin. So I went to the supplier chocolateman dotcom, where (there is no El Rey but) I was surprised to find the Felchlin is crazy inexpensive! Now I'm really curious why this is so: it is a Criollo product and Swiss and, by all reviews I've read, an outstanding chocolate. None of these variables suggest a much lower price than the dramatically costly Valrhona -- or do they? What makes Felchlin so cheap? Is there less production involved (e.g., shorter roasting time) because the Criollo beans are so fragrant?
I'd love any answers!