Valrhona Equatoriale 55% for molding

Ive been using Callebaut 811 Natural vanilla for molding chocolate boxes and molded paralines.
updated by @hilmir-kolbeins: 04/11/15 12:01:02AM

I love it -- it's my favorite couverture at the moment. It produces a great shine and a thin shell. The flavors complement a wide variety of ganaches.

Go for it Hilmer, you can not compair these chocolates. Valrhona is much better for taste and shining;-)

Thanks for the advice, I will go with Valhrona, its taste is great, Ive also been playing around with Valhrona 72% its awesome. Im looking at a busy christmas time, starting November 4th. Ive been invited to have a booth at some ladys night at home/garden shop here in the capital of Iceland, Reykjavk.

If you should change your couverture and go for Valrhona, why don't you go for the Satilia Puur 62%, this one is even better than the Equatoriale 55%.Geert