Compound chocolate

Compound chocolate

Compound chocolate is a less-expensive non-chocolate product replacement made from a combination of cocoa, vegetable fat, and sweeteners. It may also be known as "compound coating", or chocolatey coating when used as a coating for candy.

Often used in lower-grade candy bars, compound chocolate is designed to simulate enrobed chocolate on a product. It costs less than chocolate, as it uses less expensive hard vegetable fats and tropical fats such as coconut oil and palm kernel oil in place of the more expensive cocoa butter as its fat source.

Cocoa butter must be tempered to maintain gloss and coating. A baker tempers chocolate by cooling the chocolate mass below its setting point, then re-warming the chocolate to between 31 °C and 32 °C for milk chocolate, or between 32 °C and 33 °C for semi-sweet chocolate. Compound coatings, however, do not need to be tempered. Instead, they're simply warmed to between 3 °C and 5 °C above the coating's melting point.

Candy products made with compound coating




Wikimedia Foundation. 2010.

Игры ⚽ Поможем написать курсовую

Look at other dictionaries:

  • compound chocolate — /ˈkɒmpaʊnd tʃɒklət/ (say kompownd chokluht) noun a non chocolate product made from cocoa, a vegetable fat such as copha, and sweeteners, often used as a coating on biscuits or sweets …  

  • Compound — may refer to: Chemical compounds, combinations of two or more elements Compound (enclosure), a cluster of buildings having a shared purpose, usually inside a fence or wall Compound (fortification), a version of the above fortified with defensive… …   Wikipedia

  • chocolate — /ˈtʃɒklət / (say chokluht), /ˈtʃɒkələt / (say chokuhluht) noun 1. a preparation of the seeds of cacao, roasted, husked, and ground (without removing any of the fat), often sweetened and flavoured, as with vanilla. 2. a beverage or confection made …  

  • Types of chocolate — Chocolate most commonly comes in dark, milk, and white varieties, with cocoa solids contributing to the brown coloration. Chocolate is a range of products derived from cocoa (cacao), mixed with fat (i.e. cocoa butter and/or plant oils) and finely …   Wikipedia

  • chocolate — [17] Chocolate is one of the contributions made to English by the Nahuatl language of the Aztec people. Their xocolatl was a compound noun formed from xococ ‘bitter’ and atl ‘water’, and therefore when first adopted by European languages (via… …   The Hutchinson dictionary of word origins

  • chocolate — [17] Chocolate is one of the contributions made to English by the Nahuatl language of the Aztec people. Their xocolatl was a compound noun formed from xococ ‘bitter’ and atl ‘water’, and therefore when first adopted by European languages (via… …   Word origins

  • Outline of chocolate — The following outline is provided as an overview of and topical guide to chocolate: Chocolate – raw or processed food produced from the seed of the tropical Theobroma cacao tree.[1] The seeds of the cacao tree have an intense bitter taste, and… …   Wikipedia

  • Couverture chocolate — Warmed couverture chocolate for baking. Couverture chocolate is a very high quality chocolate that contains extra cocoa butter (32 39%). The higher percentage of cocoa butter, combined with proper tempering, gives the chocolate more sheen, firmer …   Wikipedia

  • White chocolate — is a confection of sugar, cocoa butter, and milk solids. The melting point of cocoa butter is high enough to keep white chocolate solid at room temperature, yet low enough to allow white chocolate to melt in the mouthFact|date=August 2008. White… …   Wikipedia

  • Tim Tam — Tim Tams are a chocolate biscuit made by Arnott s Biscuits, Australia. A Tim Tam is composed of two layers of chocolate malted biscuit, separated by a light chocolate cream filling, and coated in a thin layer of textured chocolate.According to… …   Wikipedia

Share the article and excerpts

Direct link
Do a right-click on the link above
and select “Copy Link”