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The Info List - Compound Chocolate



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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 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. It is often used in less expensive candy bars to replace enrobed chocolate on a product.

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

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

REFERENCES

* ^ "Supplementary Information on Specific Products: 9.3 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.

* v * t * e

Chocolate
Chocolate

OVERVIEW

* Outline * History (in Spain )

THEOBROMA

* Theobroma

* Theobroma cacao * Theobroma grandiflorum * Theobroma bicolor

COMPONENTS

* Cocoa bean * Cocoa butter * Cocoa solids * Chocolate
Chocolate
liquor

DRUGS

* Anandamide * Caffeine
Caffeine
* Phenethylamine * Theobromine * Theophylline
Theophylline

TYPES

* Baking * Compound chocolate * Couverture chocolate * Dark chocolate
Dark chocolate
* Milk chocolate
Milk chocolate
* Modeling chocolate * Organic chocolate
Organic chocolate
* White chocolate
White chocolate
* Raw chocolate

PRODUCTS

* Chocolate
Chocolate
bar

* brands

* Chocolate
Chocolate
beverages * Chocolate
Chocolate
biscuit * Chocolate
Chocolate
brownie * Chocolate
Chocolate
cake * Chocolate
Chocolate
chip * Chocolate
Chocolate
chip cookie * Chocolate
Chocolate
coins * Chocolate
Chocolate
crackles * Chocolate
Chocolate
gravy * Chocolate
Chocolate
ice cream * Chocolate
Chocolate
liqueur * Chocolate
Chocolate
milk * Chocolate
Chocolate
pudding * Chocolate
Chocolate
spread * Chocolate
Chocolate
syrup * Chocolate
Chocolate
truffle * Chocolate-covered foods * Cioccolato di Modica
Cioccolato di Modica
* Fudge * Ganache
Ganache
* Hot chocolate * Mint chocolate
Mint chocolate
* Mocaccino
Mocaccino
* Mole sauce * Belgian chocolate
Belgian chocolate
* Swiss chocolate

PROCESSES

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

INDUSTRY

* Big Chocolate
Chocolate
* Children in cocoa production
Children in cocoa production
* Chocolaterie