Truffle Chocolate: Best Chocolate for Candy Making


$39.00
SKU:
SKU-2AERO7460
Availability:
Sold as chocolate chip pieces. The product photo shows the chocolate enlarged and close up.

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 natural 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. 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.

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Truffle Chocolate Ingredients: Unsweetened chocolate, sugar, cocoa butter, organic soy lecithin (emulsifier) and natural vanilla extract.

Truffle chocolate features make it the best choice for candy making:

  • Rainforest Cacao GMO Free Chocolate
  • Certified Kosher Dark Chocolate
  • Natural Dark Chocolate - 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.

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Melting Chocolate for Candy Making can be done in the microwave if you are careful. Learn more about chocolate tempering: chocolate tempering information

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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.

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Truffle Chocolate: Best Chocolate for Candy Making

~1,000 pieces per pound

 

Ingredients

Unsweetened chocolate, sugar, cocoa butter.

 

Country of Origin

United States of America

 

Allergen Information     

Manufactured in a facility that handles milk and dairy products.

  

Physical and Chemical Properties                                       

Method

Moisture

≤ 1%

IOCCC1(1952)

Total fat content

41.0 – 44.0%

IOCCC14(1972)

Total milk protein

< 0.05ppm

ELISA

Process validated with LOD

< 0.05ppm TMP (Total Milk Protein)

 

Monitoring with LOD

< 2.5ppm TMP (Total Milk Protein)

 

Fineness (micrometer)

15.0 – 20.0μm

Internal Method

  

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 24 months of production date.

 

Nutritional Information on Average for 3.53oz (100g)

Calories

528kcal

Calories from fat

366kcal

Total protein

6.2g

Milk protein

0g

Total carbohydrates

49.1g

Sugars (mono+disaccharides)

33.5g

 

 

Polydextrose

0g

 

 

Polyols

0g

 

 

Starch

2.7g

Total fat

42.5g

Saturated fatty acid

25.6g

 

 

Mono unsaturated fatty acid

13.8g

 

 

Poly unsaturated fatty acid

1.2g

 

 

Trans fatty acid

0g

 

 

Cholesterol

0mg

 

 

Organic acids

0.84g

 

 

Dietary fiber

9.8g

Total alkaloids

0.63g

Alcohol

0g

Poly hydroxyphenols

1.56g

Vitamin A

17.686μg

Vitamin B1

0.104mg

Vitamin B2

0.104mg

Vitamin B3

0.803mg

Vitamin B5

0.414mg

Vitamin B6

0.052mg

Vitamin B12

0.0μg

Vitamin D

1.960μg

Vitamin E

3.496mg

Vitamin H

0.0mg

Vitamin M

14.792μg

Sodium

5.3mg

Vitamin C

0.0mg

Phosphorus

198.0mg

Calcium

34.6mg

Iron

13.77mg

Magnesium

125.0mg

Zinc

1.73mng

Iodine

0.0μg

Chloride

10.14mg

Potassium

511.4mg

Ash Content

1.44g

 

 

*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

Santa Barbara Chocolate offers some of the best dark chocolates in the world. We believe you'll find our Truffle Chocolate: Best Chocolate for Candy Making to be one of the finest gourmet dark chocolates you have ever tried.

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