Compound Chocolate

What is compound chocolate?

Compound chocolate is an alternative to real chocolate. It differs by the fact it doesn’t contain any cocoa butter. The cocoa butter is replaced with less expensive vegetable oils e.g. Coconut or Palm kernel oil. The absence of cocoa butter means the chocolate doesn’t require tempering. Low cost and ease of use, makes it a popular choice for regular confectionary makers and home bakers alike. Typically, Compound chocolate doesn’t have the glossy sheen and crisp snap of real chocolate although this is changing due to advances in manufacturing techniques. Compound chocolate will produce a thicker liquid when melted and can (to some extent) emulate the effect of enrobing chocolate. In coocking, it is ready to use once its temperature has been raised about 5 degrees above melting point.

Compound chocolate may also be referred to as:

Confectioners chocolate

Decorator’s chocolate

Coating chocolate

Cheap chocolate

Chocolate flavoured coating

Confectionery coating

Examples of usage:

Used in a wide variety of confectioneries and chocolate bars

Good for chocolate dipping (dipping chocolate)

Chocolate molding

Home baking

Can be used as an alternative for cake decorating, cake covering, Decorative piping effects, frosting and other such chocolate decorative embellishments

Easy to use therefore ideal for beginners in chocolate baking.