Table of Contents
Can compound chocolate be used for dipping?
You can use compound chocolate for flexible silicone or plastic molds or for dipping chocolates but it doesn’t have that SNAP that real chocolate has. It also won’t release from a polycarbonate mold. Compound chocolate also melts at a much higher temperature than real chocolate.
Can you temper chocolate compound?
Compound is a ‘chocolate’ made with fats other than cocoa butter. It it is not real chocolate and does not require tempering. You simply melt it to use it. It does not taste nor behave like real chocolate.
Can you mix chocolate when tempering?
Since the chocolate will be melted, you can combine different forms (chips, chunks, chopped chocolate) as long as they’re around the same cocoa percentage. Melt the chocolate: Chop the chocolate with a knife or chocolate chipper.
Can I mix compound chocolate with couverture chocolate?
This is only used in very low quality products to save on costs, or in specialty chocolate for making sculptures or other such uses that are not generally meant for eating. Mixing coverture chocolate and compound chocolate would therefore lead to: compound chocolate with extra cocoa butter. Doh.
Where can I use compound chocolate?
This milk chocolate slab is good for making cookies, sweets, confectionery items, bakery products and more with a delicious taste of milk chocolate. The compound can even be used for cake decoration and ice cream toppings.
What is the difference between compound chocolate and real chocolate?
What is compound chocolate? Just like ‘real’ chocolate, compound chocolate’s main ingredient comes from the cacao bean. However, the crucial difference is the level of cocoa butter. Compound chocolate uses vegetable fats, such as coconut oil, soy, or palm kernel oil, in place of cocoa butter.
What type of chocolate is best for tempering?
How to Temper Dark Chocolate. This is our go-to for candy making—it’s more stable and easier to temper than milk or white chocolate. Tempered dark chocolate, such as semisweet or bittersweet, makes a nice snap when you break it.
How do you use a chocolate tempering machine?
How to temper chocolate with the machine
- Melt your chocolate in the chocolate tempering machine (turn the thermostat up to 45°C) then lower the thermostat to ± 31°C (for dark chocolate) or to ± 29°C (for milk chocolate and white chocolate).
- Immediately add 5\% Callets™ at ambient temperature (18-20°C).
What can I do with chocolate compound?
13 Delectable Things You Can Make With A Block Of Chocolate
- Make chocolate ganache.
- Dip strawberries in chocolate ganache.
- Add chocolate ganache to pastry.
- Make chocolate and caramel slice.
- Make chocolate bark.
- Bake choc chip cookies.
- Make hot chocolate.
- Melt chocolate and swirl through ice cream.
What’s the difference between couverture and compound chocolate?
Where couverture chocolate is made up of cocoa butter and chocolate liquor, compound chocolate is comprised of cocoa powder and oil (usually cottonseed, palm kernel or soybean). While these ingredients make for a more inferior chocolate, they also make the chocolate a lot easier to work with.
What is the difference between chocolate and compound?
Chocolate and compound coatings are manufactured in a similar way. The main difference between chocolate and compound coating is the fat- cocoa butter vs. alternate vegetable fat. Compound coating does not need to be tempered, and therefore is more versatile to different temperatures and applications.
Do you need to temper compound chocolate before dipping?
No, you do not need to temper compound chocolate. The lack of cocoa butter means that there is no threat of cocoa butter separating from the cocoa solids. Compound chocolate does not need to be tempered before using as a glaze or ganache, or for dipping.
What type of chocolate is easiest to melt down for dipping?
If you want chocolate that will be easiest to melt down for dipping, you should use a compound chocolate. Couverture chocolates require tempering. What’s the difference? Compound Chocolate: Compound chocolate substitutes the two main ingredients found in real chocolate.
Do you have to use cocoa butter when tempering chocolate?
The reason TJ why we are adding cocoa butter in this method of tempering or crystallizing chocolate, is that adding coca butter at 95F (35C) forces the fat (cocoa butter) molecules to reconnect in a chain. So yes you do have to use 1 \% cocoa butter each time you temper following this method.
Can you dip ice cream in compound chocolate?
Compound chocolate can be melted and used for dipping ice cream cones. This will give you a nice chocolate shell on the outside of the ice cream. You can also melted compound chocolate to dip fruit (such as strawberries, pineapple, or bananas) or nuts (such as almonds, cashews, pecans, walnuts, or peanuts).