Compound Chocolate

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Compound chocolate
Compound chocolate is a product made from a combination of cocoa, vegetable fat, and sweeteners. It is used as a lower-cost alternative to true 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 candy bars to replace enrobed chocolate on a product. Cocoa butter
Cocoa butter must be tempered to maintain gloss and coating. A baker tempers chocolate by cooling the chocolate mass below its setting point, then rewarming the chocolate to between 31 and 32 °C (88 and 90 °F) for milk chocolate, or between 32 and 33 °C (90 and 91 °F) for semi-sweet chocolate. Compound coatings, however, do not need to be tempered. Instead, they are simply warmed to between 3 and 5 °C (5.4 and 9.0 °F) above the coating's melting point. See also[edit]

Polyglycerol polyricinoleate
Polyglycerol polyricinoleate (PGPR) an emulsifier made from castor beans commonly used in compound chocolate Types of chocolate

References[edit]

^ "Supplementary Information on Specific Products: 9.3 Chocolate
Chocolate and Cocoa Products". Canadian Food Inspection Agency. 29 November 2011. Retrieved 3 June 2012. Compound coatings, which are products having the appearance but not the composition of chocolate, are often used as an outside layer or coating for biscuits, candy and frozen confections or as chips within baked goods. There should be no indication in the advertisements for these products that the coatings are "chocolate". However, 'chocolate flavoured', 'chocolate-like', and 'chocolatey' have been accepted as appropriate descriptions of such coatings and chips.

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Chocolate

Overview

Outline History (in Spain)

Theobroma

Theobroma
Theobroma cacao Theobroma
Theobroma grandiflorum Theobroma
Theobroma bicolor

Components

Cocoa bean Cocoa butter Cocoa solids Chocolate
Chocolate liquor

Drugs

Anandamide Caffeine Phenethylamine Theobromine Theophylline

Types

Baking Compound Couverture Dark Milk Modeling Organic White Raw

Products

Chocolate
Chocolate bar

brands

Processes

Aerated chocolate Broma process Chocolate
Chocolate bloom Chocolate
Chocolate temper meter Conche Dutch process Enrober Sugar crust

Industry

Big Chocolate Children in cocoa production Chocolaterie Chocolatier The Dark Side of Chocolate European Cocoa and Chocolate
Chocolate Directive Ghana Cocoa Board Ghana production Harkin–Engel Protocol International Cocoa Organization Ivory Coast production Manufacturers (vertical) Nigeria production Philippine chocolate industry World Cocoa Foundation