I'm looking to get a good basic chocolate for enrobing (and using in ganaches). As my truffles tend to fall apart and not set up very firm (despite butter & invert sugar), I'm guessing I need a "thin" chocolate for enrobing.
I'm looking for a "go-to" predictable, but great chocolate in dark, milk & white. I don't have the ability to taste all the varieties of each..so at this point I'm asking for your expertise.
Guittard's best dark/milk/white for enrobing?
Callebaut's best dark/milk/white for enrobing?
Valrhona's best dark/milk/white for enrobing?
And..which brand do you prefer the most?