Compound chocolate

Compound chocolate is a chocolate substitute that contains a very low percentage of cocoa and a high percentage of sugar. Unlike regular chocolate, which contains cocoa butter, compound chocolate contains hydrogenated vegetable fat or partially hydrogenated vegetable fat and cocoa powder (hence its name), making it a cheaper substitute used mainly for chocolate-like decorations, cheap cooking and baking (mostly in commercial applications). Compound chocolate is not called chocolate because it does not contain cocoa butter.

Types of Compound chocolate

- Coins: Perhaps the most convenient form of Compound chocolate to work with is in coins. You can place them in a piping bag and easily melt them.

- Bars: Today, you can also find Compound chocolate in bar form. It needs to be broken into pieces before you start working with it. In specialty baking stores, you can now find dairy free Compound chocolate suitable for all types of baking, and dairy Compound chocolate, which contains a certain amount of milk powder. Dairy Compound chocolate tastes slightly better than dairy free Compound chocolate and is closer to the taste of regular chocolate.

In addition to all of these, Compound chocolate comes in a variety of colors, such as: white, brown, pink, blue, green, yellow, and many more...

Message

No content specified