Compound chocolate

Compound chocolate or compound coating 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 also has a different composition and melting point compared to true chocolate.

Composition

Compound chocolate is composed of a mixture of cocoa powder, sweeteners, and vegetable fats. Unlike true chocolate, it does not contain cocoa butter. The use of vegetable fats instead of cocoa butter allows the compound chocolate to have a higher melting point, which can be advantageous in many applications.

Uses

Compound chocolate is often used in lower-cost candy bars, cookies, and other sweets. Because it has a higher melting point than true chocolate, it is often used in baked goods, as it maintains its shape better when heated. It is also used in decorations for pastries and desserts, as it can be molded into various shapes and designs.

Production

The production of compound chocolate involves the blending of the various ingredients in a process similar to that used in the production of true chocolate. The cocoa powder, sweeteners, and vegetable fats are mixed together and then heated to a temperature that allows the mixture to become a liquid. The liquid is then poured into molds and allowed to cool and harden.

Health considerations

While compound chocolate is often used as a lower-cost alternative to true chocolate, it does not have the same health benefits. True chocolate, particularly dark chocolate, contains antioxidants and other compounds that have been linked to a variety of health benefits. Compound chocolate, on the other hand, contains higher levels of sugar and fat, which can contribute to weight gain and other health problems if consumed in excess.

See also

• Chocolate
• Cocoa butter
• Cocoa solids
• Types of chocolate