Bittersweet Belgian Chocolate Wafers with 72% cacao solids
Sustainably Farmed Premium Cacao
The special selection of origin cocoa beans used in our Bittersweet Chocolate recipe have a fudge like flavor with a smooth melting and creamy characteristic. This gourmet chocolate is made from the highest quality shade grown cacao from remote highland jungles, this is a regenerative agriculture balance in growing. We call it Bittersweet Chocolate because of the pleasant dark chocolate flavor and high cacao content - it tastes like a bitter dark chocolate truffle right from the package, but with no cream or butter.
Bittersweet Chocolate Wafers is an organic couverture style chocolate for fine pastry and truffle making because of the fluid viscosity. Create award winning professional chocolate candies and build your chocolate business with the professional ingredients that will help you make a market niche your customers will remember and love.
Making extra fine chocolate is dependent on using prized AA cacao grown in remote Rainforest highlands. Santa Barbara Chocolate selects sustainable grown cocoa bean with fine flavor aroma in crafting our dark chocolates.
Recognized throughout the chocolate industry as having the quintessential characteristics of the finest cacao, the dark chocolate flavor shines when tempered and used as a chocolate coating or dipping chocolate.
Click to Learn: What is Bittersweet Chocolate?
- COUVERTURE GRADE PROFESSIONAL QUALITY
- CHOCOLATE WAFERS 1" Diameter
Bittersweet Chocolate Ingredients (non GMO): Cocoa mass, cocoa butter, emulsifier: soy lecithin and natural vanilla flavor.
- Rainforest Cacao
Professional Bulk Chocolate For Candy Making
Professional Bulk Chocolate for Candy Making needs to be tempered if you want the chocolate to set up hard. Please see our recommend chocolate tempering curve. Melt Chocolate no higher than 113F. Cool, seed and work at 87F-89F. Right below the chocolate tempering graph is a hyperlink to our page on chocolate tempering. USDA Organic Chocolate is probably the easiest chocolate to temper. This is the chocolate we recommend for chocolate schools or those starting out making gourmet chocolate candies because it is so easy to temper. Keep in mind it is not required to temper unless you want the chocolate to harden with a gloss and shine after melting. If you are using this chocolate in a recipe like ganache, frosting or as a fondue there is no need to temper. But if you want to try your hand at chocolate tempering or if you are using a chocolate tempering machine for candy making, please use the recommended guidelines below.
Melting Chocolate for candy making can be done in the microwave if you are careful. Learn more about chocolate tempering: chocolate tempering information