Brazilian Style Dark Compound Confectionery Coating

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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.
Country of Origin
Unites States
Allergen Information
Contains: milk and soy.
Chemical Limits Method
Moisture ≤ 1% IOCCC1(1952)
Total fat content 29.9 - 32.9% IOCCC14(1972)
Physical Limits  Method
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
Microbiological Limits Method
Total plate count (CC) ≤ 5,000/g ISO4833
Yeasts ≤ 50/g ISO7954
Molds ≤ 50/g ISO7954
Enterobacteriaceae ≤ 10/g ISO21528-2
Coliforms ≤ 10/g ISO4832
E. coli Absent/g ISO16649-2
Salmonella Absent/25 g ISO6579
Recommended Storing Conditions
54 - 68°F; relative humidity ≤ 70%, in odor free atmosphere.
Shelf Life
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
    Polyols 0.0 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
    Cholesterol 2.7 mg
Vitamin A (IU) 4 Sodium 51.9 mg
Vitamin C - L-Asorbic Acid 0.267 mg Calcium 137.3 mg
Iron 5.34 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. 



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

Additional Details

Dark Compound


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