A big switch

I'm sold on Guittard chocolate now, so it's time to make a big change in my chocolate work. Having received a sample of every couverture Guittard makes, I am in the process of deciding which to incorporate into my recipes. I've used Peter's exclusively for the last 20 years, and recently made a switch to Callebaut for semisweet. I liked the depth and complexity of the Callebaut over the highly vanilla, almost marshmallowy taste of the Peter's (which I kept for use in some of my ganaches). But after using Guittard for three days I'm a convert. Now it's just a matter of selecting the chocolates I'll shell-mold with, which I'll enrobe with, and the ones I'll use in my recipes, and then going out and getting a few boxes of each. I have to start thinking about what I'll be making everyone for Christmas. I haven't forgotten to post about my class. It's just that I took more than 200 photos and need to sort through them and figure out which ones to share with you here. Look for an update this weekend.