 |
This article does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (October 2008) |
Compound chocolate is a less expensive chocolate replacement made from a combination of cocoa, vegetable fat, and sweeteners. It may also be known as chocolate confectionery, confectioner's chocolate, 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, don't 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 Chocolate
- Butterfinger candy bar
- Baby Ruth candy bar
- Some varieties of Girl Scout Cookies
- Thin Mints
- Tagalongs
- Samoas
- All Abouts
- Idaho Spud candy bar
- Chomp caramel wafer biscuit bar (Cadbury Confectionery, Australia)
 |
This confectionery-related article is a stub. You can help Wikipedia by expanding it. |
This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)
