Cacao Paste Chocolate Wafers


$49.00
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SKU-7A15CC2D
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Description

Cacao Paste Chocolate Wafers

Santa Barbara Chocolate Cacao Paste is a single ingredient solid chocolate wafer from specially selected GMO free raw cocoa beans.

***This chocolate is referred to as cacao "paste" - a cocoa industry term referencing cacao that has been ground through a 5 roller mill with no heat applied. As the cacao is roller ground, it comes through as a thick paste. This is an important step toward making smooth 100% cocoa solid chocolate wafers, eliminating the need to add any additional ingredients beyond the cacao. The shape you'll receive is a solid chocolate wafer as pictured.*** 

Ingredient: unsweetened chocolate

Chocolate Wafers are approximately the size of a dime. This is our most intense dark chocolate flavored 100% type.

The Purest Flavor in a Chocolate Wafer 

Our special technique known as "Cacao Mucilage Fermentation" or CMF unlocks the properties of tree ripened rainforest cacao for maximum intensity and an authentic flavor. Unique among all dark chocolate types is the clean and pure tasting cocoa experience.

Distinct flavor profile characteristics spring to life, reminiscing warm tropical rain, fresh deep green leaves and brightly colored fruit along the smooth and melty path of chocolate discovery.

For those connoisseurs who seek purity and exceptional quality - this is the chocolate for you.

Health Benefits of Cocoa Solids? 

Cacao Paste is the Darkest Chocolate because it is pure chocolate with no additions.

What are Cocoa Solids?

A key ingredient of chocolates, chocolate confections and chocolate syrup are cocoa solids, which are mixtures of cocoa butter and cocoa fiber from the cocoa bean. Technically cocoa solids are any part of the cocoa bean in a finished chocolate or chocolate dessert. So cocoa or cocoa powder or even cocoa butter - all are cocoa solids. High percentages of cocoa solids make the chocolate flavor more intense because it is a higher concentration of cocoa bean components (from a total percentage standpoint when looking at a chocolate total, the more cocoa solids, the lower the sugar). 

EXAMPLE: 70% cocoa solids = roughly 70% cocoa bean component + 30% sugar = 100% confection

EXAMPLE: 70% cocoa solids = roughly 70 gr cocoa bean component + 30 gr sugar = 100 gr confection

EXAMPLE: 73% cocoa solids = 73% cocoa bean component + 27% sugar

Before dark and milk chocolate became popular in Europe, use of cocoa powder was quite prominent. Cocoa powder is 100% cocoa solids. Cocoa powder is the cocoa fiber part of the cocoa bean where cocoa butter has been pressed out. Cocoa was a very important and primary product in confectionery in old Europe while cocoa butter was considered more of a byproduct.

Cocoa Solids Common Terms 

Cacao: Cacao refers to cocoa beans which are the source of cocoa butter, cocoa powder and chocolate liquor.

Chocolate Liquor: It is a smooth liquid state that is formed by grinding the cocoa bean. Chocolate liquor is also known as chocolate, baking chocolate, unsweetened chocolate, bitter chocolate, cocoa mass, pure cocoa solids and cocoa paste.

Cocoa Butter: Cocoa butter refers to the natural fat which is present in cocoa beans. It melts at body temperature and provides chocolate a unique flavor and is the secret to the mouthfeel of chocolate.

How is Chocolate Made?

Following is the procedure of making chocolate:

Step 1: Cocoa trees are found in the Caribbean, Africa, Central and South America. They produce pods or oval fruits which are around 5-12 inches long. Approximately 30-50 cocoa seeds are contained in pods which are known as Cocoa beans of which they have a natural taste of bitter.

Step 2: Cocoa beans are cleaned, fermented and processed in a specific way to yield cocoa paste / chocolate.

Step 3: Cocoa paste, also known as chocolate liquor, unsweetened chocolate and cocoa mass is made by roasting, shelling and grounding cocoa beans.

Step 4: Chocolate liquor or cocoa mass can be broken down into cocoa butter and cocoa fiber - cocoa solids. All the fat of the cocoa bean is contained in cocoa butter which is used as a vegan fat or oil.

Step 5: Cocoa butter, sugar and the pure cocoa solids of chocolate liquor are mixed to produce sweetened chocolate. The amount of sugar added to the chocolate liquor will determine the final result cocoa solids of the chocolate.So if 25% sugar is added to the chocolate liquor, it is then said this chocolate has 75% cocoa solids (keeping in mind the original chocolate is 100% cocoa solids).If you add 50% sugar to the pure 100 chocolate liquor you will have a chocolate with 50% cocoa solids.

Step 6: Chocolates are then packaged and sold through various retail & wholesale outlets.

A variety of chocolate products are produced by adding specific flavors, nuts, fruits etc., to chocolate mixtures in order to enhance the taste and bring a memorable uniqueness.

Types of Chocolate

All types of chocolates contain cocoa solids even white chocolate. Following are the most common types of chocolates.

  • Dark Chocolate

  • Milk Chocolate

  • White Chocolate

  • Unsweetened Chocolate

  • Semisweet Chocolate

  • Couverture Chocolate

1- Dark Chocolate is also known as black chocolate throughout Asia and specifically Japan because it seems blackish in color. The proportion of milk in dark chocolate is very less and usually not at all. The Swiss chocolate makers are famous for adding a slight amount of milk to their chocolate to reduce bitterness. There is high percentage of cocoa solids present in dark chocolate which makes it taste bitter. It is produced by mixing pure cocoa solids (chocolate liquor), sugar and a little extra amount of cocoa butter fat. A range of dark chocolates are used in cooking and baking.

2- Milk Chocolate was invented in 1839 by a German company Jordan & Timaeus, and the first chocolate using condensed milk was produced by Daniel Peter and Henre Nestle in 1875. Milk chocolate is one of the most popular types of chocolate consumed throughout the world. It is a solid chocolate made from liquid milk that is dried, milk powder or condensed milk powder, cocoa solids, sugar and cocoa butter. Vanilla flavor is often used in milk chocolate.

3- White Chocolate can be a sweeter chocolate in taste and is different from the traditional type of dark chocolate. No amount of cocoa fiber is used in white chocolate, which distinguishes it from other types of chocolates. The presence of milk and absence of cocoa fiber makes the color yellow or ivory rather than brown (this is the natural color of cocoa butter which is the base of white chocolate). White chocolates melt faster than dark or milk chocolate because of the higher core ingredient being cocoa butter and lower fiber content. It contains a variety of antioxidant properties but not as wide a range as what is found in other chocolates because of the lower concentration of cocoa solid ingredients like cocoa fiber.

4- Unsweetened Chocolate is primarily used for making other types of chocolate, healthy chocolate eating in research, baking, and ice cream production because the bitter flavor. Unsweetened chocolate is formed without the addition of sugar so it maintains the original cocoa bean flavor to a large extent. The two major ingredients of unsweetened chocolate are cocoa butter fat and cocoa fiber (Basically unsweetened chocolate is just ground cocoa bean turned into a semi-plastic state for eating or manufacturing - the semi plastic state in traditionally called cacao paste).

5- Semisweet Chocolate contains minimum 35% cocoa solids and up to 65% sugar. It is a kind of dark chocolate often used for cooking purposes and it does not typically have milk solids, but it can. 

6- Couverture Chocolate is a relatively new term for chocolate that is rich in cocoa butter. Varieties of some bittersweet and semisweet chocolates qualify as couverture chocolates. Santa Barbara Chocolate adds cocoa butter to cacao paste and then incorporates sugar to make a range of organic dark chocolate couvertures for example.

Percentage of Cocoa Solids in chocolate

Below are the percentages of cacao paste (cocoa solids) used in chocolate making according to regulation in Canada, European Union, Japan and United States of America respectively.

Canada

Type of Chocolate

% of Cocoa Solids

Milk Chocolate

≥ 25%

Sweet Chocolate

≥ 31%

Bittersweet, Semisweet or Dark Chocolate

≥ 35%

White Chocolate

0%


European Union

Type of Chocolate

% of Cocoa Solids

Coverture Chocolate

≥ 35%

Chocolate Flakes

≥ 32%

Milk Chocolate

≥ 25%

Milk Chocolate Flakes

≥ 20%

Cream Chocolate

≥ 25%

Skimmed Milk Chocolate

≥ 25%

White Chocolate

0%


Japan

Type of Chocolate

% of Cocoa Content

Pure Chocolate

≥35%

Pure Milk Chocolate

≥21%


United States of America

Type of Chocolate

% of Chocolate Liquor

Milk Chocolate

≥ 10%

Sweet Chocolate

≥ 15%

Bittersweet, Semisweet or Dark Chocolate

≥ 35%

White Chocolate

0%


Information Source: https://en.wikipedia.org/wiki/Types_of_chocolate

Research Suggests there are Benefits of Cocoa Solids

Below are the benefits of cocoa solids according to some studies

  • Pure cocoa butter is contained in cocoa solids. It varies by percentage based on the type of cacao product such as cocoa powder (sometimes as low as 10% cacao fat). Cacao paste is typically a 1:1 ratio of cocoa butter and cocoa fiber.

  • Cocoa solids are rich in minerals and vitamins.

  • Cacao can help in giving people an emotional or a mental lift by boosting serotonin.

  • Dark chocolates high in cocoa solids can help improve cholesterol levels and blood pressure.

  • Eating cocoa solids can help a person consume more copper and magnesium. These health-boosting minerals and fiber activate cells and support metabolism.

  • One serving of pure cocoa paste contains about 79 milligrams of phosphorus and 1.5 milligrams of iron which makes up 11% of phosphorus humans need daily.

  • According to research done at the Institute of Medicine, 19% and 8% iron is required daily in men and women respectively. Pure cocoa solids contain phosphorus which likely contribute to healthy bone tissue.

  • Cacao Paste contains some caffeine. Having a small amount of caffeine each day is not harmful and can be helpful, this is why having a dark chocolate wafer in the afternoon is a great mood elevator.

  • Polyphenols which are known as flavonoids (a type of antioxidant) are present in cocoa solids. They are known to help remove harmful free radicals from one’s body.

  • Flavonoids from chocolate can be helpful in improving brain function.

  • Cacao can improve the flexibility of arteries which helps prevent strokes and blood clots.

References for the above mentioned Chocolate Research:

 

 

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Cacao Paste | Chocolate Wafers

 1 oz. (28 grams) = 48 wafers approximately = 3 Tablespoons approximately

 

Ingredient

Unsweetened chocolate.

 

Country of Origin

United States of America

 

Allergen Information     

Manufactured in a facility that handles milk and dairy products and may contain traces.

 

Physical and Chemical Properties                                       

Method

Moisture

≤ 2%

IOCCC1(1952)

Total fat content

≥53.0%

IOCCC14(1972)

pH

≤ 6%

IOCCC15(1972)

 

Microbiological Properties                                    

Method

Total Mesophilic Aerobic Count

≤ 5000/g

ISO4833

Mold

≤ 50/g

ISO7954

Yeast

≤ 50/g

ISO7954

Enterobacteriaceae

≤ 10/g

ISO21528-2

Coliforms

≤ 10/g

ISO4832

E. Coli

Absent/g

ISO16649-2

Salmonella

Absent/25g

ISO6579

 

Recommended Storing Conditions

60 - 68°F; relative humidity < 60%, in odor free atmosphere.

 

Shelf Life                                           

Best used within 36 months of production date.

 

Nutritional Information on Average for 3.53oz (100g)

Calories

514kcal

Calories from fat

452kcal

Total protein

11.9g

Milk protein

0g

Total carbohydrates

30.0g

Sugars (mono+disaccharides)

0.3g

 

 

Polydextrose

0g

 

 

Polyols

0g

 

 

Starch

5.1g

Total fat

54.0g

Saturated fatty acid

32.5g

 

 

Mono unsaturated fatty acid

17.6g

 

 

Poly unsaturated fatty acid

1.6g

 

 

Trans fatty acid

0g

 

 

Cholesterol

0mg

 

 

Organic acids

1.6g

 

 

Dietary fiber

18.7g

Total alkaloids

1.2g

Alcohol

0g

Poly hydroxyphenols

3.0g

Vitamin A

21.5μg

Vitamin B1

0.2mg

Vitamin B2

0.2mg

Vitamin B3

1.5mg

Vitamin B5

0.8mg

Vitamin B6

0.1mg

Vitamin B12

0μg

Vitamin D

2.4μg

Vitamin E

4.3mg

Vitamin H

0mg

Vitamin M

21.5μg

Sodium

9.8mg

Vitamin C

0mg

Phosphorus

375.7mg

Calcium

65.3mg

Iron

29.0mg

Magnesium

237.1mg

Zinc

3.3mg

Iodine

0μg

Chloride

18.3mg

Potassium

1,099.3mg

Ashe content

2.65g

Isomaltulose

0g

Caffeine

0.12g

Theobromine

1.08g

 

 

 

 

 

*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

Chocolate with no added sugar, no added soy and no added flavors.

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