Compound chocolate

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Compound chocolate
File:Compound chocolate.jpg
Pieces of dark compound chocolate cake coating
Alternative namesCompound coating, chocolatey coating
TypeChocolate substitute
Main ingredients
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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 has less-expensive hard vegetable fats such as coconut oil or palm kernel oil in place of the more expensive cocoa butter.[1] It may be known as "compound coating" or "chocolaty coating" when used as a coating for candy.[2]

It is often used in less expensive chocolate bars to replace enrobed chocolate on a product. True chocolate containing cocoa butter must be tempered to maintain the gloss of a coating. Compound coatings, however, do not need to be tempered. Instead, they are simply warmed to between 3 and 5 °C (5 and 9 °F) above the coating's melting point.[3]

In the European Union a product can only be sold as chocolate if it contains a maximum of 5% vegetable oil.[4][5]

See also

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References

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  4. ^ Directive 2000/36/EC of the European Parliament and of the Council of 23 June 2000 relating to cocoa and chocolate products intended for human consumption
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Further reading

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