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Rio Tigre Wholesale White Chocolate is called the best white chocolate by our panel of chefs and chocolatier advisors.
The Rio Tigre Valley of North Eastern Peru has some of the most rare cocoa beans in the world. Here at the headlands of where the mighty Amazon River begins and flows East into the thick jungles of Brazil, the lucky explorer can experience true chocolate. The original chocolate. Made from exceptional quality Grade AA cocoa butter and the best milk, Rio Tigre White chocolate is unsurpassed in flavor and quality paying tribute to the taste of Peru and its rich chocolate heritage.
Pure prime pressed cocoa butter is the ingredient that makes our white chocolate the best white chocolate.
ALL YOU NEED TO KNOW ABOUT WHITE CHOCOLATE
Some of our favorite desserts use white chocolate as the main ingredient. Below are a few things you may not know about white chocolate.
Regarding white chocolate origin and history
White chocolate is a new culinary invention when compared to dark chocolate. White chocolate made its first appearance in Switzerland in 1930. A Swiss chocolate company looking to use cocoa butter resulting from pressing cocoa powder, launched the new white chocolate. Because of the smooth, creamy texture and milky flavor, white chocolate became very popular. You'll find our Rio Tigre White Chocolate to be true to the original Swiss chocolate recipe from 1930.
Regarding making white chocolate
Unlike dark or milk chocolate, white chocolate does not contain cacao fiber, but rather cacao fat. Cacao fiber is the dark part of cocoa beans. White chocolate is an ingredient mix of cocoa butter, powdered or condensed milk, sugar and vanilla. The Food and Drug Administration in 2004 set the standards of white chocolate, having at least 20% cocoa butter, 15% milk powder and not more than 55% sweetener (commonly sugar). If these FDA standards aren't met, the white dessert is called white confection or white compound.
Regarding white chocolate benefits
Easy white chocolate recipe below:
White Chocolate Chip Cookie Recipe
Methods of Preparation:
Once you have baked this delicious recipe, don’t forget to share a picture with us on social media as we'd love to see your creations.
Wonderful chocolate , great customer service! MaryLynne B. on 21st Jan 2017
The texture was much softer then my previous order. After using a slightly lower temp, it tempered perfectly. And... OMG! THE FLAVOR! OMG! The Rio Tigre has an A-Mazing Luscious melt-in-your mouth-feel!!! I am not a white chocolate lover, but SB's Rio Tigre and belgium white has turned me into one!! I'm pretty sure the extra weight i've gained lately is due to the fact I can't stay away from the stuff!!! My customers also rave about it..... especially the ones who typically aren't fond of white chocolate, LOVE this!!! maryann d. on 19th Jan 2017
This white chocolate is excellent. I am a dark chocolate guy, and I have a small dark chocolate business (Night Flight - Artisan Dark Chocolate), so for me white chocolate is used in moderation with dark chocolate, mostly in ganache. That having been said, the Rio Tigre white chocolate is excellent. It has a great vanilla flavor and creamy texture. It also melts and tempers easily. As usual, Santa Barbara Chocolate has the best of the best. Kevin M. on 19th Jan 2017
I'm changing my source for bulk chocolate for tempering now that I have tried Santa Barbara! I make up to 40 kinds of fancy cookies for trays and boxes at Christmas and dip most of them. This chocolate melts much thinner than my previous brand. Love it!
Kathy M. on 19th Jan 2017
We are really loving this chocolate! The quality is fantastic and the discs make it so versatile for creating confections. Now I'm kicking myself for not seeking out Santa Barbara Chocolate earlier. My family and friends want to know where I found your chocolate and I'm passing the word on. Jenna on 18th Jan 2017
Rio Tigre wholesale white chocolate is the highest quality white chocolate available. A true gourmet chocolate that is easy to temper and recognized as the best white chocolate by our research panel of chocolatiers and bakers.