| Compound chocolate | |
| Alternate Name: | Compound coating, chocolatey coating |
| Type: | Chocolate substitute |
| Main Ingredient: | Cocoa, vegetable fats or oils, sweeteners |
Compound chocolate is a product made from a combination of cocoa, vegetable fat and sweeteners. It is used as a lower-cost alternative to pure chocolate, as it uses less-expensive hard vegetable fats such as coconut oil or palm kernel oil in place of the more expensive cocoa butter. It may also be known as "compound coating" or "chocolatey coating" when used as a coating for candy.[1] It is often used in less expensive chocolate bars to replace enrobed chocolate on a product.
Cocoa butter must be tempered to maintain gloss and coating. A chocolatier tempers chocolate by cooling the chocolate mass below its setting point, then rewarming the chocolate to between 31C32C for milk chocolate, or between 32C33C for semi-sweet chocolate. Compound coatings, however, do not need to be tempered. Instead, they are simply warmed to between 3and above the coating's melting point.