Brazilian Style Dark Compound Confectionery Coating



Gourmet Dark Compound Coating - confectionery wafers

Brazilian Style Dark Compound is a confectioner's coating that does not require tempering.  Tastes similar to chocolate but the cocoa butter has been replaced with a trans fat free sustainable palm oil.  

Named Brazilian because of the unique blend of quality Brazilian black cocoa powder ingredients we use to impart the dark fudge flavor. 

Make fast and easy dark candy coated dipped strawberries.  Melt at a low temperature (below 110F), dip and chill to set. Perfect for use in candy moulds and all pre-tempered chocolate or dipping chocolate applications like candy making.

Top 3 Reasons Why Pastry Chefs use our Brazilian Style Dark Compound:

  1. Tastes similar to chocolate and with no weird ingredients or hydrogenated oils
  2. Easy, fast and a big labor savings
  3. Versatility: serve chocolate dip strawberries, cookies, pralines and truffles

Melting Confectioner's coating is fast and easy: Melt in the microwave. Set power to 50% and microwave the compound in 30 second bursts, stirring regularly. Don't exceed 110F. Place moulds in the freezer for 1 or 2 minutes to set or refrigerate dipped strawberries to get a high gloss shine. 

Why use compound wafers?  

Cocoa butter base chocolates that require tempering offer an ingredients statement of pure cocoa ingredients rather then the addition of a palm oil listing. Cocoa butter base chocolates have an unmistakable flavor that can not be entirely duplicated. The ingredient listing in a cocoa butter base chocolate is closer to the cocoa bean itself with real chocolate (cocoa mass and cocoa butter being the FDA defined ingredient statement). Compound wafers on the other hand do not contain chocolate (cocoa mass and cocoa butter), but rather dark cocoa powder (pressed cocoa mass that has had cocoa butter removed) as an ingredient.  In the milk and dark coating, cocoa is an ingredient while no cocoa ingredients are in the white candy wafers (white coating is made with quality milk and RSPO palm).

Santa Barbara Chocolate's exclusive Brazilian Style Compound is made to taste much better than other confectioner's coating. Ours is easy to use: just melt on a low temperature and dip strawberries or cookies or cover cakes even.  Chill to set whatever you decided to dip and coat. Make shapes very quickly and easily using candy moulds. Our gourmet compound has the biggest benefit of being a labor savings because you don't need to purchase a tempering machine or spend time to temper by hand. Our entire range of compound is a unique brand in the sense of the flavor from Brazilian cocoa and RSPO fractionated palm which is environmentally friendly and sustainable. 

You'll find the Brazilian confectioner's coatings to be the best quality bulk compounds that set up hard after melting.  They taste the most similar to chocolate and they have a nice color and quality melt. Dark Cocoa Dipping has the robust flavor of smooth dark chocolate.

Premium quality candy wafers because of their top shelf cocoa ingredients. We opted for the best cocoa powder and use ethical trade, environmental friendly palm. The quality of these raw ingredients really do make a difference in the final dipping of chocolates.

****There are no trans fats, no hydrogenated fats and no fractionated fats in these dark candy wafers. This special dark coating has been made to be as natural and healthy as possible while still offering the functionality of a no tempering needed coating - the sobriquets are pre-tempered chocolate, melting chocolate, dipping chocolate and compound chocolate (this is not chocolate keep in mind, it is a cocoa dark confectionery wafer but nonetheless people still use these terms).



Brazilian Style Dark Compound Confectionary Coating



Sugar, palm kernel oil, nonfat dry milk, cocoa powder (processed with alkali), soy lecithin (emulsifier), natural vanilla extract.


Country of Origin

United States of America


Allergen Information     

Contains: Milk and soy.  


Physical and Chemical Properties                                       



≤ 1%


Total fat content

29.9 - 32.9%


Color CIE L

23.00 - 27.00


Viscosity B 40C -S27-20RPM

5,000.0 - 6,500.0 cP

Internal Method

Viscosity B 40C -S27-20RPM

68.0 - 88.4 ºMM

Internal Method

Viscosity 40C -S27-20RPM

20.0 - 26.0

Internal Method

Fineness (Micrometer)

20.0 - 30.0 µm

Internal Method


Microbiological Properties                                    


Total Plate Count

≤ 5000/g



≤ 50/g



≤ 50/g



≤ 10/g



≤ 10/g


E. Coli







Recommended Storing Conditions

54 - 68°F; relative humidity < 70%, in odor free atmosphere.


Shelf Life                                           

Best used within 18 months of production date. 


Nutritional Information on Average for 3.53oz (100g)



Calories from fat


Total protein




Total carbohydrates


Sugars (mono+disaccharides)



Adde Sugars






Total fat


Saturated fatty acid




Trans fatty acid








Dietary fiber


Vitamin A (IU)




Vitamin C








 *Nutrient content information is indicative of composition but not intended as definitive or complete. It is not intended for use in determining specific nutrient labeling values in finished products containing this ingredient as the responsibility for determining label information lies with the finished product manufacturer. Organic matter such as contained in products of this nature is subject to variation in nutritional composition. We disclaim any and all warranties, whether express or implied, including the implied warranty of merchantability. Our responsibility for claims arising from breach of warranty, negligence or any other cause shall not include consequential, special or incidental damages, even if we have been made aware of the possibility of such damages, and is limited to the purchase price of the product. None of the statements made herein shall be construed as a grant, either express or implied, of any license under any patent held by Santa Barbara Chocolate or other parties.


Warranty Information

Gourmet quality ingredients taste best and you can feel good knowing we only choose RSPO certified environmentally safe palm and high quality Brazilian cocoa. This is not a chocolate but rather a compound coating, which looks like chocolate and tastes similar to chocolate but does not require tempering - melt and go. These candy wafers are perfect for dipping chocolates and moulding shapes quickly