Description
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.
- White chocolate couverture
- Pure cocoa butter ingredient
- Easy to temper white chocolate
- 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
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Ingredients |
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Sugar, cocoa butter, whole milk powder, soy lecithin (emulsifier), natural vanilla flavoring. |
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Allergen Information |
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Contains: Milk and soy. |
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Country of Origin |
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Belgium |
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Physical and Chemical Properties |
Method |
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Moisture |
< 1% |
Thermogravimetry |
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Total fat content |
35.6 – 38.6% |
NIR |
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Fineness (> 30µm) |
< 3% |
Lazer Diffractor |
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Viscosity Casson |
700 - 900 mPa.s |
Viscosimetry |
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Yield Value |
3 - 9 Pa |
Viscosimetry |
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Microbiological Properties |
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Total Viable Count |
≤ 5000 CFU/g |
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Mold |
≤ 50 CFU/g |
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Yeast |
≤ 50 CFU/g |
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Salmonella |
Absent/250g |
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E. Coli |
Absent/10g |
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Enterobacteriaceae |
< 10 CFU/g |
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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 12 months of production date. |
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Nutritional Information on Average for 3.53oz (100g) |
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Calories |
576.4775kcal |
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Total fat |
37.0687g |
Saturated fatty acid |
22.5199g |
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Mono-unsaturated fatty acid |
12.7526g |
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Poly-unsaturated fatty acids |
1.7962g |
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Trans fatty acids |
0.1898g |
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Sodium |
90.8000mg |
Cholesterol
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25.4297mg
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Total carbohydrates |
54.4700g |
Total dietary fiber
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0.0000g
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Total sugars
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54.4700g
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| Added sugars | 44.3802g | ||
| Sugar alcohol | 0.0000g | ||
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Protein |
6.2448g |
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Organic acids |
0.0000g |
Moisture |
0.7296g |
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Ash |
1.4869g |
Vitamin A | 80.0000µg RAE |
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Vitamin C |
2.6480mg |
Vitamin D | 0.2360µg |
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Vitamin E - Alpha Tocopherol |
5.5448mg |
Folate, DFE (B9) | 8.5441µg DFE |
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Calcium |
253.6122mg |
Iron | 0.5000mg |
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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.
Warranty Information
