I'm a newbie here and I'm wondering if anyone has ever successfully blended lower-end chocolates like Merckens, Wilbur and Peter's, either interchangebly or within their own lines, and created a chocolate with a flavor profile closer to higher-end chocolate? Got a lot of it really cheap and I'd like to make the most of it.
Has anyone tasted both Belgian Callebaut and North Amr. Callebaut? What are the flavor/texture differences? I've heard that the Belgian variety is superior.
Also, has anyone ever had any experience with the SEMPER brand of confectionery coatings? The establishment that carries it charges $38-$39 for an 11lb block while charging only $34.56 for 10lb of Callebaut real milk chocolate chunks. I've never heard of conf coating costing more than the real deal. Does conf coating trump real chocolate in certain applications?
I'd also like input as to what is the best brand of bulk cake flour? PURASNOW, VELVET...etc??? Are bulk flours of better quality or just a better value?
Appreciate any and all help, thanks.