Santa Barbara Chocolate's Brazilian Dark Coating works just like a couverture chocolate but the only difference is that it doesn't require tempering because it doesn't contain cocoa butter.
Melting Chocolate Candy Coating
Posted by Unknown on 8th Nov 2014
Jason asked me to write a review since we use so much of this dipping chocolate (he always tells me the official term is confectionery coating but I still call it dipping chocolate so forgive me) ha! I will write 3 reviews today all about the dipping chocolates aka confectionery coatings we use. First, thank you Santa Barbara Chocolate for offering the quality and service that I'm now spoiled with (trust me on this - try another company and you'll be back). At our gift basket company we specializes in chocolate dipped strawberries and other barks, dipped nuts so on. My chocolate dippers are not professional chocolatiers so I opted for a pre tempered chocolate (aka confectionery coating). I have used Guittard A'Peels candy coating for years and I personally like the flavor of this Santa Barbara one better (Guittard might be slightly faster to set up without refrigeration though). This Brazilian recipe dark has a natural dark cocoa like flavor and doesn't require tempering. I chill to set after dipping our strawberries. Our business has topped the seven figure mark and our chocolates are in the big three groceries so you probably have tried it already. We are doing something right and so is our supplier. Thank you Jason. Thank you Santa Barbara Chocolate.