Chocosphere has shipped fine chocolate out of Oregon since 1998 and keeps a separate wholesale storefront for bakeries and cafes. The pastry half of the catalog is the reason to bookmark it: Valrhona, Cacao Barry, Callebaut, Michel Cluizel, Guittard and Domori in pistoles and blocks, dutched and natural cocoa powder, cocoa butter, gianduja and praline pastes. Filters by cacao percentage, origin and dairy free status make it quick to match a recipe that asks for 64 percent couverture.
For ganache, tempering and entremets this beats any supermarket shelf, and the crew on (503) 692-3323 will discuss substitutions before an order goes out. Chocolate is the whole story, though: no flour, no yeast, no tools, so it stays one stop among several. Warm months bring cold packs and shipping windows that raise the total, and rare bars go out of stock without much warning.
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