One Ingredient Source Chocolate: CACAO FRUIT. Sweetened naturally by the cacao itself. Cacao fruit is the only ingredient in the best chocolate couverture you will ever experience. If you want dark chocolate perfection, this is the one for you. Cacao fruit is the source ingredient, mildly sweet. Clean and without cane sugar, no added vanilla and no emulsifier... not even extra cocoa butter is added. This is cacao fruit purity as a chocolate and with balanced flavor.
***No other added sugar because this chocolate is made entirely from pure 100% cacaofruit.
What if you could sweeten pure chocolate with cacao fruit? It is possible and it works beautifully.
Cocoa fruit is bitter sweet and dark with natural tropical flavors, vibrant and fresh. Heirloom Ecuador cacao fruit is used in making this gourmet chocolate.
***This is one of the lowest carbon footprints possible for chocolate because it is a single ingredient cacao fruit using up-cycled cacao pulp as the sweetener and not sugar. It is whole food, whole fruit usage. This is a sustainable sourced cacao, chocolate.
WholeFruit Chocolate handling tips:
*Melt below 104F when working with whole fruit chocolate because of its delicate and raw, fresh fruit nature.
*How to temper Whole Fruit Chocolate? Melt below 104F, Crystallize 81F, Work at 88F and Cooling 68F.
*Store tightly sealed to protect from humidity (relative humidity should be 50% or less). Cacao fruit chocolate absorbs moisture quickly and can develop a thick viscosity.
Cacao Fruit Chocolate Ingredients: Unsweetened chocolate and dry cacao fruit juice concentrate.
The Future of Chocolate is as Nature Intended.
Pure chocolate, but not bitter and with a sweet tasting experience. The natural sweetness is from the addition of the fragrant and fruity cocoa pulp that coats the precious cocoa beans.
Chocolate up until now has only been made from the dark and bitter cacao seeds (cocoa beans), found in neat rows lined up long way inside the fruit pod found growing on the Theobroma Cacao Tree. These cocoa seeds when handled properly and ground with sugar are the ingredients of traditional chocolate. As an analogy, this type of chocolate making is like using only the seeds of a mandarin and not the entire fruit: pulp and juice. Using such a small part of the fruit like only the seeds can be seen as missing some of the best part. The cocoa orchard farmers have known and indulged in the wonderful cocoa juice and pulp when harvesting cacao fruit. This nourishing indulgence is some of the best tasting part of cacao... sweet and tropical with banana and juicy lychee flavors.
Now you can have the very best part too.
Through innovation and clever science, the whole fruit is being used to make chocolate. This special chocolate is a one ingredient source without the addition of a second ingredient source like cane sugar or soy.
Purity in taste and purity in ingredients, a true single source chocolate. The carbon foot print in making this chocolate is significantly reduced due to ingredients all found bundled in one beautiful pod without the need to import or export from other suppliers in other countries. The reduction in multiple ingredient transit costs reduces CO2 emissions.
Another benefit is increased wages for those managing the cocoa orchards as they have multiple income sources beyond selling the cocoa beans. Now the cocoa farmers also include the sweet white cacao pulp in their repertoire of cash crops. Even the colorful pod in the raw form is upcycled by grinding and making cacao baking flour, a gluten free flour that works just like almond or coconut flour.
Today the entire fruit is used in making wonderfully healthy tasting chocolate ingredients that are vegetarian, environmentally conscious and smart. This is the future of chocolate.
The sweetness in this chocolate is from the natural cacao fruit juice.
Cacao Fruit Chocolate Couverture
Glycemic Index of approximately 40
Fiber and Natural Cacao Alkaloids
|Unsweetened chocolate, dry cacao fruit juice concentrate.|
|Manufactured in a facility that also handles milk and dairy products and may contain traces.|
|Total fat content||40.8 - 43.8%||IOCCC14(1972)|
|Fineness (200 mesh)||99.50 - 100.00%||
IOCCC 38 (1990)
|Total plate count||≤ 5,000/g||ISO4833|
|Recommended Storing & Handling Conditions|
An airtight, high barrier packaging against moisture and oxygen is mandatory during the entire shelf life to avoid impacting on the overall quality of the chocolate. Temperature between 54 - 68°F; relative humidity < 60%; in odor free atmosphere.
Processing temperature should never exceed 102°F.
|Best used within 12 months.|
|Nutritional Information on Average for 3.53 oz (100 g)|
|Calories||497 kcal||Calories from fat||361 kcal|
|Total protein||8.0 g||Milk protein||0.0 g|
|Total carbohydrates||46.4 g||Sugars (mono + disaccharides)||21.9 g|
|Total carbohydrates (DV)||16.9%||Added sugars||17.3 g|
|Added sugars (DV)||34.6%|
|Total fat||42.3 g||Saturated fatty acid||26.2 g|
|Total fat (DV)||14.1%||Saturated fatty acid (DV)||130.9%|
|Mono unsaturated fatty acid||14.1 g|
|Poly unsaturated fatty acid||1.3 g|
|Trans fatty acid (TFA) total||0.0 g|
|Organic acids||1.64 g|
|Dietary fiber||14.0 g|
|Dietary fiber (DV)||49.9%|
|Total alkaloids||2.27 g||Alcohol||0.00 g|
|Poly hydroxyphenols||2.88 g||Vitamin A - Retinol||7.179 µg|
|Vitamin A (IU)||24|
|Vitamin B1 - Thiamin||0.034 mg||Vitamin B2 - Riboflavin||0.034 mg|
|Vitamin B1 (DV)||2.9%||Vitamin B2 (DV)||2.6%|
|Vitamin B3/PP - Niacin/Nicotin||0.960 mg||Vitamin B12 - Cyano-Cobalamine||0.014 µg|
|Vitamin B3 (DV)||6.0%||Vitamin B12 (DV)||0.6%|
|Vitamin D - Calciferol||0.565 µg||Vitamin E - Alpha-Tocopherol||1.073 mg|
|Vitamin D (DV)||2.8%||Vitamin E (DV)||7.2%|
|Vitamin D (IU)||23||Vitamin E (IU)||2|
|Vitamin M - Folic Acid||6.033 µg||Sodium||19.0 mg|
|Vitamin M (DV)||1.5%||Sodium (DV)||0.8%|
|Vitamin C - L-Asorbic Acid||1.657 mg||Phosphorus||283.6 mg|
|Vitamin C (DV)||1.8%||Phosphorus (DV)||22.7%|
|Calcium||65.2 mg||Iron||19.39 mg|
|Calcium (DV)||5.0%||Iron (DV)||107.7%|
|Magnesium||456.1 mg||Zinc||2.67 mg|
|Magnesium (DV)||108.6%||Zinc (DV)||24.2%|
|Iodine||0.00 mg||Chloride||13.26 mg|
|Potassium||1,055.8 mg||Ash content||2.55 g|
*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.