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Cacao Fruit Chocolate is a new, 100% cacao source guilt-free chocolate. Try the best chocolate couverture in the world.
Made from the mildly sweet cacao fruit, sweetened with cacao natural sugars and nothing else. Clean ingredients and without cane sugar, no added vanilla and no emulsifier... not even extra cocoa butter is added. The natural sweetness is from the addition of the fragrant and fruity cocoa pulp that coats the precious cocoa beans. This is cacao fruit purity in the form of chocolate with a balanced flavor.
Cacao Fruit Chocolate from Santa Barbara Chocolate
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Cacao Fruit Taste: bittersweet and dark with natural tropical flavors, vibrant and fresh.
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Ecuador cacao fruit is used in making this gourmet chocolate.
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Sweetened naturally by the cacao itself.
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Only one ingredient source: pure 100% cacao fruit.
Whole Fruit Chocolate Handling tips:
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Melt below 104F when working with whole fruit chocolate because of its delicate and raw, fresh fruit nature.
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If you want to temper whole fruit chocolate, melt it below 104F, crystallize at 81F, work at 88F, and cool at 68F.
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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.
100% Cacao Fruit Chocolate Couverture. ONLY 1 INGREDIENT SOURCE: CACAO. Buy it now on santabarbarachocolate.com!
Cacao Fruit Chocolate Couverture
Glycemic Index of approximately 40
Fiber and Natural Cacao Alkaloids
| Ingredients | |||
| Unsweetened chocolate, dry cacao fruit juice concentrate. | |||
| Allergen Information | |||
| Manufactured in a facility that also handles milk and dairy products and may contain traces. | |||
| Chemical Limits | Method | ||
| Moisture | ≤ 1.5% | IOCCC1(1952) | |
| Total fat content | 40.8 - 43.8% | IOCCC14(1972) | |
| Physical Limits |
Method |
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| Fineness (200 mesh) | 99.50 - 100.00% |
IOCCC 38 (1990) |
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| Microbiological Limits | Method | ||
| Total plate count | ≤ 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 & Handling Conditions | |||
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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. |
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| Shelf Life | |||
| Best used within 12 months. | |||
| Nutritional Information on Average for 3.53 oz (100 g) | |||
| Calories | 497 kcal | Calories from fat | 361 kcal |
| Calories | 2.079 kJ | ||
| Total protein | 8.0 g | Milk protein | 0.0 g |
| Protein (DV) | 16.0% | ||
| 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% | ||
| Polyols | 0.0 g | ||
| Polydextrose | 0.00 g | ||
| Starch | 3.2 g | ||
| 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 | ||
| Cholesterol | 0.0 mg | ||
| Cholesterol (DV) | 0.0% | ||
| 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 |
| Iodine (DV) | 0.0% | ||
| Potassium | 1,055.8 mg | Ash content | 2.55 g |
| Potassium (DV) | 22.5% | ||
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*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. |
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