Compound chocolate
In this article we will further explore Compound chocolate, a topic that has captured the attention of experts and enthusiasts alike. Compound chocolate is a topic that has generated controversy and debate in different areas, from politics to pop culture. Throughout history, Compound chocolate has played a fundamental role in the way we understand the world around us and how we relate to it. Through this article, we will delve into the various aspects of Compound chocolate, from its origins to its current impact, to better understand its importance and relevance in contemporary society.
 Pieces of dark compound chocolate cake coating | |
| Alternative names | Compound coating, chocolatey coating |
|---|---|
| Type | Chocolate substitute |
| Main ingredients | |
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 place of the more expensive cocoa butter.[1] It may be known as "compound coating" or "chocolaty coating" when used as a coating for candy.[2]
It is often used in less expensive chocolate bars to replace enrobed chocolate on a product. True chocolate containing cocoa butter must be tempered to maintain the gloss of a coating. Compound coatings, however, do not need to be tempered. Instead, they are simply warmed to between 3 and 5 °C (5 and 9 °F) above the coating's melting point.[3]
In the European Union a product can only be sold as chocolate if it contains a maximum of 5% vegetable oil.[4][5]
See also
- Polyglycerol polyricinoleate (PGPR) an emulsifier made from castor beans commonly used in compound chocolate
- Types of chocolate
References
- ^ Minfie, Bernard W. (1989). Chocolate, Cocoa, and Confectionery. Science and Technology. New York: Springer Science & Business Media. ISBN 94-011-7926-3.
- ^ "Labelling Requirements for Confectionery, Chocolate and Snack Food Products". Canadian Food Inspection Agency. 29 November 2011. Archived from the original on 30 November 2018. Retrieved 3 June 2012.
Compound coatings, which are products having the appearance but not the composition of chocolate, are often used as an outside layer or coating for biscuits, candy and frozen confections or as chips within baked goods. There should be no indication in the advertisements for these products that the coatings are "chocolate". However, 'chocolate flavoured', 'chocolate-like', and 'chocolatey' have been accepted as appropriate descriptions of such coatings and chips.
- ^ "Chocolate vs. Compound Coating: The Difference and Essential Insights for Professionals". www.puratos.us. Retrieved 9 December 2025.
- ^ Directive 2000/36/EC of the European Parliament and of the Council of 23 June 2000 relating to cocoa and chocolate products intended for human consumption
- ^ "Arrêté royal relatif aux produits de cacao et de chocolat destinés à l'alimentation humaine" (PDF). www.fao.org. 19 March 2004. Retrieved 31 December 2024.
Further reading
- Dale, Stuart (2017). "Chocolate compounds and coatings". In Beckett, Stephen T; Fowler, Mark S; Ziegler, Gregory R (eds.). Beckett's Industrial Chocolate Manufacture and Use (5th ed.). West Sussex, UK: Wiley. ISBN 9781118780145.
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