Description
Truffle Chocolate is the Best Chocolate for Candy Making
The special selection of origin cocoa beans used in our Truffle Chocolate recipe have a fudge like flavor with a smooth melting and creamy characteristic. This gourmet chocolate is made from the highest quality shade grown cacao from remote highland jungles, this is a regenerative agriculture balance in growing. We call it Truffle Chocolate because of the pleasant dark chocolate flavor - it tastes like a dark chocolate truffle right from the package, but with no cream or butter.
Truffle Chocolate is chocolate for candy making because of the balanced cocoa solids, medium viscosity and versatile flavor profile which allows for easy flavoring of ganache or as a dipping chocolate. Chocolate for tempering out Truffle Chocolate allows you to create award winning professional chocolate candies. Build your chocolate business with the professional chocolate ingredients that will help you make a market niche your customers will remember and love.
Making extra fine chocolate is dependent on using prized AA cacao grown in remote Rainforest highlands. Santa Barbara Chocolate selects cocoa bean varietals with fine flavor aroma in crafting our candy making chocolates.
Recognized throughout the chocolate industry as having the quintessential characteristics of the finest cacao, the Truffle Chocolate flavor shines when tempered and used as a chocolate coating or dipping chocolate.
Pareve Chocolate made in the USA using GMO Free ingredients.
Truffle Chocolate Ingredients: Unsweetened chocolate, sugar, cocoa butter. Only 3 ingredients!
Truffle chocolate features make it the best choice for candy making:
- Rainforest Cacao GMO Free Chocolate
- Certified Kosher Dark Chocolate
- Dark Chocolate with no alkalization
- Chocolate for Candy Making -no milk, no cream, no butter
Making Chocolate for Candy
Professional Chocolate for Candy Making needs to be tempered if you want the chocolate to set up hard. Please see our recommend chocolate tempering curve. Melt Chocolate no higher than 113F. Cool, seed and work at 87F-89F. Right below the chocolate tempering graph is a hyper link to our page on chocolate tempering. Truffle Chocolate is probably the easiest chocolate to temper. This is the chocolate we recommend for chocolate schools or those starting out making gourmet chocolate candies because it is so easy to temper. Keep in mind it is not required to temper unless you want the chocolate to harden with a gloss and shine after melting. If you are using this chocolate in a recipe like ganache, frosting or as a fondue there is no need to temper. But if you want to try your hand at chocolate tempering or if you are using a chocolate tempering machine for candy making, please use the recommended guidelines below.
Melting Chocolate for Candy Making can be done in the microwave if you are careful. Learn more about chocolate tempering: chocolate tempering information
Have you considered baking a vegan chocolate cake? Use coconut cream and coconut oil in place of dairy to make a traditional chocolate cake recipe vegan.
Truffle Chocolate: Best Chocolate for Candy Making
~1,000 pieces per pound
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Ingredients |
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Unsweetened chocolate, sugar, cocoa butter. |
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Country of Origin |
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United States of America |
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Allergen Information |
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Manufactured in a facility that handles milk and dairy products. |
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Physical and Chemical Properties |
Method |
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Moisture |
≤ 1% |
IOCCC1(1952) |
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Total fat content |
41.0 – 44.0% |
IOCCC14(1972) |
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Total milk protein |
< 0.05ppm |
ELISA |
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Process validated with LOD |
< 0.05ppm TMP (Total Milk Protein) |
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Monitoring with LOD |
< 2.5ppm TMP (Total Milk Protein) |
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Fineness (micrometer) |
15.0 – 20.0μm |
Internal Method |
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Microbiological Properties |
Method |
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Total Mesophilic Aerobic Count |
≤ 5000/g |
ISO4833 |
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Mold |
≤ 50/g |
ISO7954 |
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Yeast |
≤ 50/g |
ISO7954 |
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Enterobacteriaceae |
≤ 10/g |
ISO21528-2 |
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Coliforms |
≤ 10/g |
ISO4832 |
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E. Coli |
Absent/g |
ISO16649-2 |
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Salmonella |
Absent/25g |
ISO6579 |
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Recommended Storing Conditions |
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60 - 68°F; relative humidity < 60%, in odor free atmosphere. |
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Shelf Life |
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Best used within 24 months of production date. |
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Nutritional Information on Average for 3.53oz (100g) |
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Calories |
528kcal |
Calories from fat |
366kcal |
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Total protein |
6.2g |
Milk protein |
0g |
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Total carbohydrates |
49.1g |
Sugars (mono+disaccharides) |
33.5g |
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Polydextrose |
0g |
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Polyols |
0g |
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Starch |
2.7g |
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Total fat |
42.5g |
Saturated fatty acid |
25.6g |
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Mono unsaturated fatty acid |
13.8g |
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Poly unsaturated fatty acid |
1.2g |
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Trans fatty acid |
0g |
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Cholesterol |
0mg |
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Organic acids |
0.84g |
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Dietary fiber |
9.8g |
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Total alkaloids |
0.63g |
Alcohol |
0g |
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Poly hydroxyphenols |
1.56g |
Vitamin A |
17.686μg |
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Vitamin B1 |
0.104mg |
Vitamin B2 |
0.104mg |
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Vitamin B3 |
0.803mg |
Vitamin B5 |
0.414mg |
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Vitamin B6 |
0.052mg |
Vitamin B12 |
0.0μg |
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Vitamin D |
1.960μg |
Vitamin E |
3.496mg |
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Vitamin H |
0.0mg |
Vitamin M |
14.792μg |
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Sodium |
5.3mg |
Vitamin C |
0.0mg |
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Phosphorus |
198.0mg |
Calcium |
34.6mg |
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Iron |
13.77mg |
Magnesium |
125.0mg |
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Zinc |
1.73mng |
Iodine |
0.0μg |
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Chloride |
10.14mg |
Potassium |
511.4mg |
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Ash Content |
1.44g |
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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.
Warranty Information
