Hello! I am new to ChefTalk. I was hoping someone could give some advice and opinions on different brands of chocolate for truffles, molding, and dipping. I have been working with Valrhona, but the company I was purchasing from no longer carries the bittersweet. I have found another site, but am unfamiliar with working with what they carry. I am trying to decide between Schokinag, Cacoa-Barry, and Valrhona. Schokinag and C-B are both listed as couverteur, but not Valrhona. Also, Valrhona has a much higher melt temperature. Thank you for your help!