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Bittersweet Melting Chocolate Wafers | USDA Organic

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Description

Bittersweet Chocolate Wafers Certified USDA Organic

No Added Soy Emulsifier - Sustainably Farmed Cacao - All Organic

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?

*Dark Chocolate wafers. This chocolate is also known as couverture chocolate. It is the same specification parameters as our couverture chocolate but made with Criollo white cacao beans as an ingredient.

Organic chocolate ingredients.

 

  • COUVERTURE GRADE PROFESSIONAL QUALITY CHOCOLATE
  • MINI WAFER CHIP SIZE - 1/2" DIAMETER

 

Bittersweet Chocolate Ingredients: Organic Cacao Mass, Organic Sugar, Organic Cacao Butter.

  • Rainforest Cacao
  • Dark Chocolate with no soy emulsifier

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.

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Melting Chocolate for candy making can be done in the microwave if you are careful. Learn more about chocolate tempering: chocolate tempering information

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Have you considered baking a gourmet dark chocolate cake? Use coconut cream and coconut oil in place of dairy to make a traditional chocolate cake recipe using plant ingredients.

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Warranty Information

Santa Barbara Chocolate offers some of the best dark chocolates in the world. We believe you'll find our Organic Bittersweet Chocolate to be one of the finest gourmet dark chocolates you have ever tried. USDA Organic certification, no added soy and available in the wafer shape for easy eating.

Additional Details

SKU:
SKU-002F3DAA

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