Melting White Chocolate Wafers

White Chocolate Wafers are made using pure cocoa butter and quality milk. A premium white chocolate made in an easy melting wafer with a fluid viscosity, balanced sweetness and milky finish.

1. White chocolate couverture
2. Pure cocoa butter ingredient
3. Easy to temper white chocolate
4. Excellent viscosity when melted

The Rio Tigre Valley of NorthEastern 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 a true ecological chocolate heaven. This is the original chocolate growing region. Made from exceptional quality Grade AA cocoa butter and the best milk, Santa Barbara White Chocolate Wafers are unsurpassed in flavor and quality paying tribute to the taste of the Amazon's rich chocolate heritage.

Pure prime pressed cocoa butter is the ingredient that makes our white chocolate the best white chocolate. The cocoa bean when pressed will provide cocoa butter and cocoa fiber as the two ingredients.  The cocoa butter mixed with sugar and milk will make white chocolate. The cocoa fiber if ground after pressing will offer cocoa powder. If the cocoa bean is not pressed but rather just ground, it will make chocolate liquor.  Real white chocolate is a cocoa product. Pure Cocoa butter (the type we use as an ingredient in making our white cocoa recipe) contains natural cocoa antioxidants and also offers the cocoa butter healthy fatty acids such as stearic acid and palmitic acid.

WHITE CHOCOLATE WAFERS INGREDIENTS: Sugar, Cocoa Butter, Whole Milk Powder, Emulsifier: Soy Lecithin and natural Vanilla Flavoring.

30% Cocoa Butter

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 White Chocolate Wafers to be true to the original Swiss chocolate recipe from 1930.

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.

White chocolate benefits

• Blends perfectly with flavors like lavender, ice wine, plum, rose or blueberry.
• Makes a wonderful contrast to dark chocolate, especially in cakes and desserts. 
• Doesn't show bloom or oxidation so easily.
• May have lower effect on our cholesterol unlike other desserts due to the cocoa butter content and stearic acid.
• Lower in theobromine levels than dark chocolate.
• Has little caffeine.
• The perfect alternative for those looking for less bitter options than dark chocolate.
• Has a good dose of calcium.

Easy white chocolate recipe below:

White Chocolate Chip Cookie Recipe

Ingredients:

• baking cocoa 
• baking soda
• butter
• white sugar
• brown sugar
• vanilla extract
• large eggs
• 12 oz. of White Chocolate Wafers

Methods of Preparation:

• Preheat the oven to approximately 350F. 
• Use a small bowl to combine the flour, cocoa, baking soda, and the salt
• Mix and beat butter, white and brown sugar, and vanilla extract until creamy 
• Add one egg at a time to the mixture, and after a while stir in white chocolate
• Transfer the mixture onto un-greased baking sheet
• Bake 11 minutes. 

 

 

 

White Chocolate Wafers

 

Wafers 

 

Ingredients

Sugar, cocoa butter, whole milk powder, soy lecithin (emulsifier), natural vanilla flavoring.

 

 

 

Allergen Information

Contains: Milk and soy.

 

 

Country of Origin

Belgium

 

 

Physical and Chemical Properties		Method
Moisture	< 1%	Thermogravimetry
Total fat content	35.6 – 38.6%	NIR
Fineness (> 30µm)	< 3%	Lazer Diffractor
Viscosity Casson	700 - 900 mPa.s	Viscosimetry
Yield Value	3 - 9 Pa	Viscosimetry

 

 

 

Microbiological Properties
Total Viable Count	≤ 5000 CFU/g
Mold	≤ 50 CFU/g
Yeast	≤ 50 CFU/g
Salmonella	Absent/250g
E. Coli	Absent/10g
Enterobacteriaceae	< 10 CFU/g

 

 

 

Recommended Storing Conditions

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

 

 

 

Shelf Life

Best used within 12 months of production date.

 

 

 

Nutritional Information on Average for 3.53oz (100g)
Calories	576.4775kcal
Total fat	37.0687g	Saturated fatty acid	22.5199g
		Mono-unsaturated fatty acid	12.7526g
		Poly-unsaturated fatty acids	1.7962g
		Trans fatty acids	0.1898g
Sodium	90.8000mg	Cholesterol	25.4297mg
Total carbohydrates	54.4700g	Total dietary fiber	0.0000g
		Total sugars	54.4700g
		Added sugars	44.3802g
		Sugar alcohol	0.0000g
Protein	6.2448g
Organic acids	0.0000g	Moisture	0.7296g
Ash	1.4869g	Vitamin A	80.0000µg RAE
Vitamin C	2.6480mg	Vitamin D	0.2360µg
Vitamin E - Alpha Tocopherol	5.5448mg	Folate, DFE (B9)	8.5441µg DFE
Calcium	253.6122mg	Iron	0.5000mg
Potassium	307.0233mg	Caffeine	0.0000mg

 

*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.

 

Wholesale white chocolate couverture wafers is a true gourmet chocolate that is easy to temper and recognized as one of the best white chocolate types by professional chocolatiers and bakers.