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:
- Tastes similar to chocolate and with no weird ingredients or hydrogenated oils
- Easy, fast and a big labor savings
- 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 113F. Place moulds in the freezer for 1 or 2 minutes to set or refrigerate dipped strawberries to get a high gloss shine.
How to mold chocolate shapes and pieces using gourmet Brazilian cocoa compound coating.
1) Melt the compound not more than 113F over indirect heat.
2) Make sure no other oils or water splash into the melted cocoa compound.
3) Once melted, remove from heat and stir - remove all unmelted pieces.
4) Make sure the molds are clean. Pour the liquid cocoa coating into the molds and tap molds to remove air bubbles.
5) Chill the molds in the refrigerator for about 10 minutes - the compound will start to pull from the mold edges and this is how you will know it is ready to pop out from the mold.
6) Turn the mold over and gently tap so the chocolate compound piece releases from the mold.
Why use compound wafers?
Cocoa butter base chocolates that require tempering offer an ingredients statement of pure cocoa ingredients rather than 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 Cacao Solids: This is the Unique taste of Amazonia.
An origin crafted using shade grown Brazilian cocoa. A bold cacao with red fruit and smokey notes are the reasons why Brazilian chocolate and cacao are so well known among professional chocolatiers. Sun drenched Amazonas cocoa pods touched by the rainforest wind and washed by afternoon showers makes excellent chocolate and cocoa powder.
This dark cacao confectionery coating is for baking and confectionery and is easy to use. Take your chocolate recipes to the next level with this gourmet selection as your secret weapon in winning the hearts and tummies of all those who savor your chocolate recipes.
- Gourmet Dark Confectionery drops that taste great right from the bag.
- Perfect for making ganache and truffles.
- Easy chocolate to use due to Grade AA ingredients.
Hand selected rainforest cacao is pressed to a fine cocoa cake, fat reduced and mixed with top quality cane sugar. A touch of vanilla and magic is made. The flavor of this rare variety will unfold and take you on a journey. The full bouquet of the cacao releases as it melts.
Unique Brazilian Chocolate flavor derived from the Cacao Amazonia: intense, fruity, smokey and floral - a Noble Ingredient.
GMO Free Brazilian Cacao Pods Shown Below
Brazilian Cacao and Chocolates - What Makes Them Stand Out
Brazil, a country renowned for football and the colorful Rio Carnival, is also one of the world’s leading producers of cocoa and chocolates. This might not be surprising as Brazilians are ardent chocolate lovers who tend to celebrate most occasions by gifting and enjoying chocolates.
According to Brazilbusiness.com, which quotes the ABICAB (Brazilian Association of the Chocolate Industry) that 75% of the Brazilian population consumes chocolate and 35% of Brazilian people would choose chocolate over any other food or drink. During occasions like Easter, Christmas and Valentine's Day- chocolate consumption increases by whooping 23%, 16%, and 11% respectively. Besides the holiday seasons, where it is a tradition among the people to give each other chocolates, 88% of the consumers buy high quality chocolate for their own consumption as well. With 2.2 kg of chocolate consumed per person per year, it is safe to say that chocolate is the favorite national food of Brazil. The consumption of chocolate is only expected to grow in the coming years. As per confectionery news, the Brazilian premium chocolate market is expected to grow 26% by 2020 due to the ever increasing demand of chocolate among the Brazilian people.
The most popular types of chocolate in Brazil are milk chocolate, bonbons and truffles (preferred milk chocolate by 81% of people) while white chocolate (67 %) comes in second. In fact, Brazil is one of the largest markets for white chocolate in the world. As for dark chocolate it is increasing popular due to health benefits.
Brazilian Cocoa- what makes it different from the original chocolate?
Let’s start with a bit of background. Cocoa was first found in the State of Para, Brazil, in 1746. It was later taken to the State of Bahia, where it eventually became the basis of the local economy. The cocoa tree is a tropical tree and is cultivated in tropical and subtropical areas in Brazil. These regions are characterized by soil fertility and with a balance of the perfect climatic conditions. Cocoa is highly sensitive to the excess of sun and rain and these locations offer the best growing regions.
Cocoa trees require a temperature always above 68F. Due to this reason, places like States of Espírito Santo, Bahia and Rondônia, in Brazil are ideally suited for chocolate cultivation. The largest Brazilian national producer of cocoa is the State of Bahia, with 75% of the Brazilian cocoa being produced there.
The main cacao produced in the Brazil is the forastero variety, it’s the strongest and the most resistant type of cacao with a strong cocoa flavor. Brazil has several climates but for cocoa growing the tropical region with Amazon rainforests and large lands for cultivation. There are several varieties of cocoa available in Brazil such as Trinidadian Trinitario and Scavina 6 that are known for their fine quality. There are over 140 plus types of cocoa growing in Brazil that offer a wide variety of flavors and textures. What makes Brazilian cocoa unique is that their cultivation is integrated into the native forests which generates a unique aura, texture, and flavor.
Brazilian compounds and chocolate - the rising phoenix
Brazil was once the second largest exporter of the cocoa until the Amazonian fungus known as Vassoura de Bruxa, or the witches broom disease, showed up in the region as an act of bioterrorism in the 1980s. It caused a significant social, economic and environmental consequences for the farmers and the crops. Ninety percent of the plantations were lost due to the fungus and more than 250,000 rural workers became unemployed and eventually left their plantations. It was a malicious act to destroy Brazilian chocolate production.
Fortunately, the chocolate market in Brazil is getting back on track thanks to social movements such as Landless Workers' Movement which is enabling Brazilian chocolate farmers to take back their lands to produce organic chocolate and help them take care of their cocoa from tree to the chocolate bar. As you can see from the data chart provided below, cocoa production has significantly increased both in Brazil and Ecuador since 2010.
The chocolate market in Brazil
Between 1905 and 1910, Brazil was the world's leading cocoa producer. Now it is ranked in 5th as their main focus is production of chocolate for their own internal market. Despite their cocoa gaining recognition in the international market, it’s only recently that Brazilian chocolate is making a presence felt in the foreign market.
The Brazilian chocolate market has seen a growth of 10 percent per year and it generates the revenue of BRI 12.1 billion. There are about 50 thousand cocoa farmers in Brazil that produce cocoa for the national and international market.
The growing national demand for chocolate is due to the fact that Brazilians prefer to eat national chocolates. Imported chocolates are considered expensive and not easily reachable for most people. And in many cases imported chocolate is not even as high quality as local chocolate. According to Brazilian law, any product to be considered as chocolate must have 35% of the cocoa. To cater to national transportation requirements across warm climate regions, it’s a common practice among some Brazilian chocolate manufacturers to add fats along with cocoa butter in the chocolate to help minimize bloom due to heat exposure.
Demand for Brazilian cocoa in US Market
Brazil is very well known throughout the world for producing fine quality raw cacao. One of the top reasons why many top chocolate makers in the US want Brazilian cocoa is that it offers high quality and strong earthy flavors. Our company, Santa Barbara Chocolate sees Brazilian cacao as a great addition to our chocolate making uses. We use Brazilian cocoa in our dark chocolate. The Brazilian chocolate is made from top quality Brazilian cocoa. It is a hit among customers due to the dark fruity-like flavor and convenience it offers as it tempers easily. It is a great choice for dipping, candy making or simply coating delicious fruits in a dark coating.
It's not just pure cocoa that's finding a niche in the US market. Brazilian premium chocolates are grabbing the attention of US chocolate lovers as well. You can craft the famous Brigadeiro using our Brazilian chocolate couverture. Another brand we know and appreciate is Harald, a top quality Brazilian chocolate producer with a 75000 MT capacity per year. They use 100 percent premium fine flavor Brazilian cocoa and have secured a market in the mainstream US. What sets Harald Unique apart is that their source of cocoa comes from a single farm. Twice chocolate maker Harald has won the Salon Du Chocolat’s award for the best tasting rare cocoa chocolate bar.
Brazil is an ultimate chocolate destination where practically every neighborhood in Brazilian cities there are chocolate stores and famous craft chocolate makers. Supermarkets and chocolate specialty shops are filled with a wide variety of chocolates. Needless to say, Brazil has an incredibly profound and passionate relationship with cacao and it definitely reflects in their raw material (cacao) to the end product (chocolate). Bean to Bar Brazilian cacao is exotic.
Reference and Source material were taken from:
How is Brazilian Chocolate Different?
Brazil offers a diverse range of cacao varieties and is one of the cradles of all cacao trees and hybrids. In fact when you look at all the hybrid types and flavors offered in Brazilian cacao you can find 140+ types.
Brazilian Chocolate Flavor Profile
Brazilian cacao has a strong flavor, so normally you will find Brazilian cacao used with other cacao types to create unique flavor profiles in chocolate. Brazilian cacao can have strong fruity, earthy or wet flavors. If one chooses the correct type of Brazilian cacao, it can offer a wonderful flavor that is truly unique and very up lifting. The predominate locations for Brazilian cacao production are Manaus North Central Amazon and Bahia Eastern Coastal.
Great Brazilian Selection
Brazilian Bittersweet Chocolate represents some of the best South American chocolate for baking.
The Brazilian series of confectionery coatings and chocolates from Santa Barbara Chocolate epitomize the Brazilian cacao flavor profile. Dark coating is the most commonly used coating in Brazilian confectionery and baking. We opted to use Amazonas Brazilian cacao in making our premium compounds and chocolate.
The Santa Barbara Chocolate Brazilian Chocolate is a cocoa butter based couverture chocolate. It is technically known as a gourmet chocolate coating (couverture). We make it using Amazonas cacao produced in Brazil from 100% top quality Manuas cacao. The cocoa butter is semi deodorized. There are no artificial ingredients in our recipe. We make it to be as close as possible to the origin cacao bean in flavor. Our real chocolate has cocoa butter as a base (there are many pure chocolates to choose from on our site). We offer the Brazilian Dipping Chocolate as a convenient disc shape for pastry chefs and confectioner's who are looking for a great tasting chocolate that is easy tempering.
Brigadeiro Chocolates made from Brazilian chocolate (please watch our video below on the history of Brigadeiros from Brazil).
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.