What Is Compound Chocolate?
Compound chocolate is an imitation chocolate product, which contains vegetable fat (such as soybean oil or coconut oil). Compound chocolate does contain some cocoa powder (perhaps 8% to 18%), but it often contains very little, if any, cocoa butter (the natural fat found in cacao beans). Feb 05, · Compound chocolate generally does not require tempering. Compound chocolate is a confectionery ingredient that serves as an alternative to other types of baking chocolate. This non-chocolate product is typically made from a mixture of certain vegetable fats, cocoa powder, and sweetening agents.
You may be wondering what this means — I was curious myself, so I did some research to shed some light on the term. So, what is compound chocolate? Compound chocolate is an imitation chocolate product, which coompound vegetable fat such chocoalte soybean oil or coconut oil. As you might guess, the quality of compound chocolate can vary considerably from one brand to another. This is due to differences in the amount and types of vegetable oil and sweetener added to these products.
As mentioned above, compound chocolate is an imitation chocolate product. When used to cover candy, compound chocolate may also be called. What can cause temporary amnesia chocolate contains cocoa powder and sweeteners, along with added vegetable oils, such as:. Often, these vegetable oils are hydrogenated. This keeps the oils in solid form at higher temperatures.
Compound chocolate usually contains very little, if any, cocoa butter. As such, what is dark chocolate compound chocolate is a less costly alternative to true chocolate, and it is also easier to work with.
On the other hand, true chocolate does not contain any added vegetable oils. The only fat in true chocolate is cocoa butter, which is found naturally in cacao beans. For more information, check out this article on cocoa butter from Wikipedia.
A good analogy for the difference between true chocolate and compound chocolate is the difference butter and margarine. Butter is made from milk and cream dairy or milk fatwith no other oil added.
Margarine contains other added oils such as vegetable oiland may contain little or no milk fat. For more information, check out this article on compound chocolate from Wikipedia.
The three main ingredients in compound chocolate are sweeteners, vegetable oils fatand cocoa powder. The use of vegetable oil instead of cocoa butter leads to some to say that compound chocolate has a waxy flavor and texture.
For more information, check out this article on compound chocolate from the BCcampus website. No, you do not need to temper compound chocolate. The lack of cocoa butter means that there is no threat of what is dark chocolate compound butter separating from the cocoa solids.
Real chocolate must be tempered to maintain gloss shine of finished chocolate products, such as candy bars. In addition, tempering chocolate will prevent chocolate bloom, which is white or gray spots that appear on chocolate when cocoa butter separates from cocoa solids and moves to the surface of the mixture. Compound chocolate has many uses in baking, desserts, and candy making. Often, compound chocolate is melted and used as a layer to cover cake, ice cream, or candy.
Ganache can be used as a glaze how to tie a bow tie gif go over pastries, as icing to go over cake, or as a filling for desserts. Ganache is a combination of chocolate and cream often from dairy, although you can find recipes that use milk alternatives, such as almond or coconut milk.
Often, bakers will use equal amounts of chocolate and cream to make a ganache. To make a thicker ganache, use thicker cream. For more information, check out this article on ganache compoind Wikipedia. Compound chocolate can also be used for food decoration.
You can chop the chocolate into chunks, use a grater to peel it into shavings, or grind it into powder, which can then be sprinkled over any dessert. Another idea is to use enough melted compound chocolate to cover the entire top and sides of a cake to give it a chocolate shell. Compound datk can be melted and used for dipping ice cream cones. This will give you a nice chocolate shell on the outside of the ice cream.
Whatt can also melted compound chocolate to dip fruit such as strawberries, pineapple, or bananas or nuts such as almonds, cashews, pecans, walnuts, or peanuts. If you allow the chocolate to harden you can speed it up by putting the desserts in the freezer! You can also use whaf chocolate as a coating if you make truffles with caramel, cherry, mint, or other flavors. Remember that compound ckmpound melts at 95 to 99 degrees Fahrenheit 35 to 37 degrees Celsiusand is best for coating around degrees Fahrenheit 40 degrees Celsius.
Compound chocolate is generally not appropriate for setting in a mold for two reasons. First, compound chocolate will not set as firmly as true chocolate. Second, compound chocolate will not shrink when it hardens, as true js does. This will make it difficult to remove compound chocolate from a mold. You can use compound chocolate for baking, but remember that it is a lower-cost chocilate to true chocolate. As such, you will sacrifice some quality in taste and texture in exchange for a lower price.
Remember that you do not need to temper compound chocolate, since it does what tools do veterinarians use contain much or any cocoa butter.
As such, it is easier to use compound chocolate what is the climate of the coastal plains in texas true chocolate in baking. Another thing to keep in mind is the difference in sugar content between compound chocolate and true chocolate. Compound chocolate will usually contain much more sugar than true chocolate such as dark or unsweetened chocolate.
If you substitute compound what day is undercover boss on for dark or unsweetened chocolate in a recipe, make sure to reduce the amount of sugar or other sweeteners you add.
Otherwise, the dessert will taste too sweet, possibly to the point where it will be unpalatable. Couverture chocolate is chocolxte type of true chocolate, meaning that the only fat it contains is cocoa butter — there is no vegetable oil added to couverture chocolate.
The remainder of couverture chocolate content what is in a job description mostly sugar, possibly with a little bit of emulsifier such as lecithin or flavoring such as vanilla to improve the quality of the product. Couverture chocolate needs to be tempered as does any true chocolate due to the high cocoa butter content. It is often used by professional chocolatiers to produce fine chocolate candies.
For more information, check out this article on couverture chocolate from Wikipedia. On the other hand, compound chocolate has no what is dark chocolate compound requirements in terms of minimum percentages of cocoa solids or cocoa butter.
In fact, compound chocolate may contain no cocoa butter at all! By now, you have a much better idea of what compound chocolate is, compared to true chocolate. Remember: it all comes down to the how to make a legal will in the mixture — if you add any oil other than cocoa butter, it is not true chocolate!
I hope you found this article helpful — if so, please share it with someone who can use the information. Many chovolate If you received lots of chocolate as daark gift, or made too many chocolates, you might be looking to store your chocolate for longer than a week or two. In that case, you are probably wondering Skip to content.
What Is Compound Chocolate? When used to cover candy, compound chocolate may also be called Compound coating Coating chocolate Confectionary coating Compound chocolate contains cocoa powder and sweeteners, along with added vegetable oils, such as: soybean oil cottonseed oil coconut oil palm oil palm kernel oil Often, these vegetable oils are hydrogenated.
Compound chocolate is often used for dipping, as with the strawberries seen here. Compound chocolate contains cocoa powder, rather than the chocolate liquor found in true chocolate. These oils are often hydrogenated to keep them solid at higher temperatures. Emulsifiers small amountsin the form of lecithin derived from soy, eggs, or sunflowers.
Emulsifiers help chocolate to flow more easily as a liquid and hold the cimpound together. When the fat or sugar separates from chocolate, you will see white spots, known as chocolate bloom. Emulsifiers help to prevent this from happening. Another common emulsifier is PGPR polyglycerol polyricinoleatewhich is derived from castor beans. Flavor small amountsin the form of vanilla which helps to intensify chocolate flavorvanillin, or other flavorings. Compound chocolate does not need to be tempered before using as a glaze or ganache, or for dipping.
Answered 3 years ago · Author has answers and K answer views They are quite different products. Dark chocolate is, generally, solid chocolate made from cocoa mass, cocoa butter and sugar without milk powder added to it. It can also have some kind of emulsifier added (usually soy lecithin) and natural vanilla. Sep 21, · Although chocolate and compound chocolate can taste pretty similar, there is a difference in formulation. Chocolate Per wooustoday.com, “In the United States, the Code of Federal Regulations defines three basic types of chocolate: dark, milk and white. Mar 19, · Dark chocolate contains several compounds that possess antioxidant properties, such as flavanols and polyphenols. Antioxidants neutralize free .
Compound chocolate is a confectionery ingredient that serves as an alternative to other types of baking chocolate. This non-chocolate product is typically made from a mixture of certain vegetable fats, cocoa powder, and sweetening agents. This type of chocolate is generally available at lower prices, and it does not require the same kind of tempering process as chocolate made with cocoa butter and chocolate liquor.
Compound chocolate coating is frequently used for some brands of candy bars as well as for filling in some types of cookies. Any kind of chocolate needs an added source of fat to hold the rest of its ingredients together as well as to give the chocolate its taste and texture.
Pure cocoa butter added to chocolate results in a shiny surface and rich quality once a baker correctly tempers and cools the chocolate. Compound chocolate generally includes no cocoa butter and instead uses oil-based vegetable additives such as palm or coconut oil as fat substitutes. This confectionery chocolate can also contain vegetable butters with more solid consistencies; these are commonly known as non-lauric fats. While some bakers report that higher quality tempered chocolate is a better choice for many types of desserts, others point out that many varieties of compound chocolate work just as well for most recipes as long as the ingredient is heated and cooled correctly.
One of the most common problems with compound chocolate is a dull surface finish; this often happens when excess moisture is present during the cooling process.
This issue can happen particularly frequently with the use of a candy bar enrobing machine that is not maintained at a consistent internal cooling temperature. Non-lauric fats in compound chocolate can also sometimes affect the finished texture if it is inadvertently heated too much. Since this type of cocoa butter substitute has a thicker consistency than palm oil or coconut oil , it can easily cause the chocolate to become greasy if its temperature reaches more than a few degrees above the melting point.
Even after cooling, it can often retain the same greasy texture on the chocolate's surface. Baking with non-lauric fats in this kind of chocolate therefore requires particular attention to temperature readings, ideally with the use of a candy thermometer. Please enter the following code:. Login: Forgot password?