Please disregarde what issac has just said, I think it is said better this way:
Fine Couveture($$$$) is best saved for enrobing and eating on it's own.
For general uses you can use callabaut, belincourd, petes, hershy, nestly, merkins, vanleer any coveture, just avoid CHOCOLATE COATING.
Coatings and ganaches do not require fine couveture because of the inclusion of cream, oil, liqure and other additives.
Baking flourless cake does not require fine couveture because of all of the additions, and baking.
Please use whatever your customer demands or you can afford or you like.
Issac, if you are going to give advice on how someone should bake for their loved ones, please give firm reasoning and explination.
Save the Scharffenberger for a glass of port or cabernet when you can appreciate the flavor, texture etc.
If you want to make the special cake with Scharffenberger, go all out! Enjoy! You won't go wrong if it is really special to you and yours.
I wish I could have some.
[ September 19, 2001: Message edited by: m brown ]