Compound chocolate is what is mostly used in bakeries in countries like India where real chocolate is kinda costly. Unlike real chocolate you dont need to temper the compound chocolate. Answer from horror_fan on reddit.com
Reddit
reddit.com › r/askbaking › what can you use compound chocolate for?
r/AskBaking on Reddit: What can you use compound chocolate for?
January 20, 2021 -
So, I've accidentally ended up with some compound chocolate on my hands. I say accidentally because I was planning to buy myself some baking chocolate but as airheaded as I can be, I assumed compound chocolate was the same as baking chocolate [just a lot cheaper] Only to later find out that it was "substitute chocolate" and not "real" persay. I bought one dark compound and one white compound [200g each]
So the question is as is, what CAN you use compound chocolate for?? I mean seems like a basic question and I'd usually google this kind of straight forward questions, but I've tried that and.....there seems to be some conflicting answers? Some people say you can just replace any recipe that requires chocolate with compound, while some people say that you should never use compound chocolate in any kind of baking and it should only be used as garnishing. So.....here I am asking for you experienced bakers for help instead.
I was actually planning to make some fudge and mousse with these chocolates, can I use compound in those baking? Either yes or no, please enlighten me with any other recipes I could use for these chocolate so it doesn't go to waste. [even if it was cheap]
Top answer 1 of 7
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Compound chocolate is what is mostly used in bakeries in countries like India where real chocolate is kinda costly. Unlike real chocolate you dont need to temper the compound chocolate.
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I think you can melt it and it sets properly again without the need to temper- so you can make cool chocolate bars/ filled chocolates etc without the hassle
Open Textbook
opentextbc.ca › ingredients › chapter › compound-chocolate
Compound Chocolate – Understanding Ingredients for the Canadian Baker
October 24, 2015 - Note: It should not be confused with the Baker’s brand chocolate, easily obtained in supermarkets, which is generally pure chocolate. A typical chocolate coating contains approximately 35% to 40% fat, which is a type of hard fat (usually hydrogenated palm kernel oil), 8% to 18% cocoa, approximately 2% milk solids, and a small amount of lecithin and flavour; the remainder is pulverized sugar. Since there is no cocoa butter (generally) present in compound chocolate, it offers a cost savings, and it eliminates the time spent needed in tempering.
Videos
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Bakers Authority
bakersauthority.com › blogs › the-beginners-guide-to-baking-1 › what-is-compound-chocolate
What is Compound Chocolate?: The Benefits in Baking – Bakers Authority
Its ability to melt and harden quickly makes it suitable for creating a smooth, glossy coating. ... The versatility of compound chocolate allows it to be easily melted and molded, making it a popular choice for decorative purposes, such as cake ...
The Chocolate Doctor
thechocolatedoctor.ca › compound-chocolate.html
Compound Chocolate - The Chocolate Doctor
When I pour it over truffles or try to use it in a molds it does not come out shiny and it sticks to the molds. Why? The A'Peels product is compound, not chocolate, and as such doesn't behave like chocolate. I would like to encourage you to use real chocolate. I think you will be so much happier with the results. 35. Can I use compound chocolate for baking?
Bakers Authority
bakersauthority.com › collections › compound-chocolate
Bulk Compound Chocolate for Baking & Dipping – Bakers Authority
Shop bulk compound chocolate for coating, molding, and confections. No tempering required. Available in white, milk, dark, and color-coated options.
Bake with Shivesh
bakewithshivesh.com › home › best chocolate for baking – compound or couverture
Best Chocolate For Baking - Compound Or Couverture | Bake with Shivesh
December 21, 2020 - May I know while baking brownies or making tart which dark chocolate compound should I use which is cost effective and has good amount of Cocoa. According to me Morde and 2M is way too sweet but the most popular brand so I resort to this option but ain’t satisfied with sweetness. Your revert would be much appreciated. The best baker in the world! ... hello! ive a question. which chocolate should i use for unbaked goodies but need not refrigerate after assembly?
Tulipchocolate
tulipchocolate.com › blog › how-to-use-dark-chocolate-for-baking-beginners-advice
How to Use Dark Chocolate for Baking | Beginners Advice
Use melted dark compound chocolate to completely coat your cakes and pastries to give them a rich chocolate flavor. Set aside to cool and harden. If you’d like to fill your baked goods with a chocolate filling then it will require you to chop ...
Whitakers Chocolates
whitakerschocolates.com › blogs › blog › what-is-compound-chocolate
What Is Compound Chocolate? – Whitakers Chocolates UK
May 18, 2023 - This makes it a popular choice for many recipes, including cookies, brownies, and cakes. Coatings and Candies: Compound chocolate is often used for candy coatings due to its smooth texture and the fact that it melts easily and then hardens quickly.
Amazon
amazon.ca › Yupik-Compound-Chocolate-Chips-1Kg › dp › B00NAU59HQ
Yupik Compound Chocolate Chips, 1 kg, Gluten-Free, Kosher, Salt-Free, Regular Size, Made with Cocoa Powder, Chocolate-Like Flavor, Melts Smoothly, Ideal for Baking, Snacking & Topping : Amazon.ca: Grocery & Gourmet Food
Yupik Compound Chocolate Chips, 1 kg, Gluten-Free, Kosher, Salt-Free, Regular Size, Made with Cocoa Powder, Chocolate-Like Flavor, Melts Smoothly, Ideal for Baking, Snacking & Topping : Amazon.ca: Grocery & Gourmet Food
Yupik Compound Chocolate Chips, 1 kg, Gluten-Free, Kosher, Salt-Free, Regular Size, Made with Cocoa Powder, Chocolate-Like Flavor, Melts Smoothly, Ideal for Baking, Snacking & Topping : Amazon.ca: Grocery & Gourmet Food
Price $15.99
World Wide Chocolate
worldwidechocolate.com › home › compound chocolate
Compound Chocolate | World Wide Chocolate
Compound chocolate is a delightful blend of cocoa and vegetable fats, offering a versatile and cost-effective alternative to traditional chocolate that retains a rich, indulgent flavor while being easier to work with.
The Baking Tools
thebakingtools.com › home › chocolate compounds
Compound Chocolate for Baking, Truffles & More
Whether you're making chocolate truffles, dipping fruits, or coating your favorite treats, compound chocolates provide a smooth and delicious finish. Unlike regular chocolate, it doesn't require tempering, making it an easy option for both beginners ...
Puratos Canada
puratos.ca › en › chocolate › categories › compound-chocolate
Compound Chocolate - Puratos
In addition, we always strive to develop innovative concepts that bring a new lease of life to the world of compound chocolate. Whether you are looking for solutions for moulding, dipping, panning, decorating, flavouring or bake-stable applications, Carat compound chocolates will offer top-notch performance every time.
Baking Forums
baking-forums.com › baking forums › desserts
Compound Chocolates for entremets | Baking Forums
January 7, 2023 - The high percentage of cocoa mass produces a rich chocolate flavor, and high percentage of cocoa butter produces a consistent, smooth and creamy melt-in the mouthfeel. Compound chocolate does nobitterness solid cocoa mass or cocoa butter It contains cocoa powder and oil.
Melt Chocolates
meltchocolates.com › home › blog › compound vs real chocolate – what’s the difference
Compound vs Real Chocolate - What's the Difference - Melt Chocolates
December 12, 2022 - Moreover, it’s this versatility that makes compound chocolates the most preferred option for baking and cooking. If you want though, you could also use it as a coating to decorate your cake or brownie as it tends to harden quickly and forms a shell over soft baked goods.
Reddit
reddit.com › r/askbaking › chocolate chip cookies - compound or couverture chocolate?
r/AskBaking on Reddit: Chocolate chip cookies - compound or couverture chocolate?
June 17, 2021 -
Hi! So I got into baking chocolate chip cookies recently and I'm getting quite confused at the different types of chocolate available at the baking store.
Google says compound chocolate is fake, and couverture is real, but I also don't think the bags of chocolate chips available for sale in the supermarket are that great quality either...
If i'm making chocolate chip cookies and brownies with chopped chocolate and i'm looking for milk chocolate and dark chocolate thats 70% cocoa (according to the recipes) then what kind of chocolate should I get?
Please help a baking noob here hahahaha thanks would be great if you've got any brands to recommend!
Top answer 1 of 7
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Chocolate chips are used for cookies because they're made to keep their shape when heated. They're real chocolate, but you want to read the label. Less expensive, lower quality chips are made with solid vegetable fats like hydrogenated palm kernel oil. Compound chocolate is like those chips, made with cheaper vegetable fats rather than cocoa butter. It isn't as good as real chocolate made with cocoa butter. Coverture chocolate is made with a higher cocoa butter content, making it perfect for coating, dipping, melting, and using in molds. For cookies, chocolate chips made with cocoa butter are great. The chips help the cookies retain their shape. You can also use a good quality chocolate bar, chopped. The cookies will be a little flatter but some of the smaller chocolate bits will melt into the dough, giving it a marbled look and I like the texture they bring. Using coverture is a waste of money. Avoid the cheap chips.
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I use Callebaut chocolate (couveture) in the restaurant where I work. You can probably find some of their chcolates on Amazon. Couveture is what every professional baker/patissier uses. If you want great texture and flavour I would suggest that. Keep in mind that baking chocolate or chocolate bars you buy in store have different ingredients than couveture. So you might need to adjust your other recipes if you plan to use it eveywhere (as I do). I use it from cookies, brownies, ganache choco cakes to whatever else has chocolate inside. It's simply the only real choice on a professional level. As for the cookies. Callebaut are the perfect size. You can get vahlrona (they are real fancy) but their couveture calletes are bigger so you still need to cut them. I use whole Callebaut calletes in the cookies and they melt just enough, while still retaining shape. Staying prefect when they cool off.
Wikipedia
en.wikipedia.org › wiki › Compound_chocolate
Compound chocolate - Wikipedia
December 10, 2025 - Compound chocolate is a product made from a combination of cocoa, vegetable fat, and sweeteners. It is used as a lower-cost alternative to pure chocolate, as it has less-expensive hard vegetable fats such as coconut oil or palm kernel oil in ...
Orson Gygi
gygi.com › collections › compound-chocolate
Compound Chocolate - Perfect for Baking - Shop Orson Gygi
Discover Orson Gygi’s Compound Chocolate Collection — easy-melting, rich-tasting chocolate perfect for baking, molding, and candy making.
Facebook
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Our dark compound chocolate is perfect for rich a chocolate ...
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Proboards
chocolatetalk.proboards.com › chocolate alchemy forum - the art and science of making chocolate › chocolate formulations › formulation/recipe for compound chocolate block for baking
Formulation/Recipe for Compound Chocolate Block for Baking | Chocolate Alchemy Forum - The Art and Science of Making Chocolate
Hi, I would like to make Compound Chocolate Block for Baking at home. I would like to emulate the taste of Beryl's Dark Chocolate Compound. Could anyone provide a good formulation/recipe to mak