Brazilian Style Dark Compound is a magnificent confectioner’s coating that does not have to be tempered. The cocoa butter has been replaced with trans-fat-free sustainable palm oil, but the product has kept a similar taste, so it is still amazingly delicious.
Its name derives from the fact that it is a special blend of excellent Brazilian black cocoa powder ingredients. It is highly appreciated by chocolatiers, confectioners, and bakers not only for its delicious taste but also for its properties.
Namely, thanks to the Brazilian Style Dark Compound, you can prepare candy-coated dipped fruit (like strawberries) fast and easily - all you have to do is just melt it at a low temperature (below 110F) dip your fruit and let it chill to set.
Apart from that, it can be used to make pralines, truffles, cookies, and more - the sky’s the limit!
This dark cacao confectionary coating will let your customers feel the unique taste of Amazonia - it is produced from the actual shade-grown Brazilian cocoa. Brazilian chocolate and cacao are very famous among renowned chocolatiers due to their bold taste with smoky notes.
In order to make it, hand-selected rainforest cacao is pressed into a fine cocoa cake, fat-reduced, and combined with high-quality cane sugar. Then, it gets a touch of vanilla, and the magic starts happening - you can experience it to the fullest when you melt the Brazilian Style Dark Compound and try it!
Brazilian Style Dark Compound Confectionary Coating
Sugar, palm kernel oil, nonfat dry milk, cocoa powder processed with alkali, soy lecithin, natural vanilla extract.
|RSPO Palm: Certified environmentally sustainable. https://rspo.org/|
|Country of Origin|
|Contains: milk and soy.|
|Total fat content||29.9 - 32.9%||IOCCC14(1972)|
|Color CIE L||23.00 - 27.00|
|Viscocity B 40C-S27-20RPM||5,000.0 - 6,500.0 cP||Internal Method|
|Viscocity B 40C-S27-20RPM||68.0 - 88.4 °MM||Internal Method|
|Viscocity 40C-S27-20RPM||20.0 - 26.0||Internal Method|
|Fineness (micrometer)||20.0 - 30.0 µm||Internal Method|
|Total plate count (CC)||≤ 5,000/g||ISO4833|
|Recommended Storing Conditions|
|54 - 68°F; relative humidity ≤ 70%, in odor free atmosphere.|
|Best used within 18 months.|
|Nutritional Information on Average for 3.53 oz (100 g)|
|Calories||505 kcal||Calories from fat||269 kcal|
|Total protein||7.5 g|
|Total carbohydrates||59.0 g||Sugars (mono + disaccharides)||51.7 g|
|Added sugars||44.9 g|
|Dietary fiber||4.3 g|
|Total fat||30.5 g||Saturated fatty acid||26.3 g|
|Trans fatty acid (TFA) total||0.0 g|
|Vitamin A (IU)||4||Sodium||51.9 mg|
|Vitamin C - L-Asorbic Acid||0.267 mg||Calcium||137.3 mg|
*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.
- Dark Compound