Cover chocolate vs compound chocolate: main differences

What is the difference between compound chocolate and couverture chocolate is a frequently asked question. It is essential to understand the distinction between these two types of chocolate products so that you can buy and use the right chocolate for your confectionery needs. While each of these ingredients plays a role in confectionery, using the wrong one can make producing your treats more difficult and the end product less delicious than it could be. So let’s get started and find out more about the distinctions between compound chocolate and couverture chocolate.

Chocolate couverture

The couverture chocolate is a premium chocolate with a higher percentage of cocoa butter compared to other ingredients. It also contains chocolate liquor. Chocolate must contain at least 35% cocoa and 31% cocoa butter to qualify as couverture. The couverture chocolate is also ground finer during the manufacturing process to produce a smoother finished product. Due to these quality indicators, couverture chocolate is often referred to as “real chocolate”. Although it is a higher quality chocolate, it will need to be tempered before use to prevent blooming. Tempering adds a little extra work to your process, but it results in amazing shine and texture in your finished chocolate items.

Use of couverture chocolate

Using couverture chocolate at all times is a good idea as it is superior to all other chocolates, although it is often more expensive due to its higher quality. However, you will get more for your money as the flavor and texture of couverture chocolate is well worth the extra money. If you’re concerned about the cost of couverture chocolate, we recommend saving it for chocolate barks, truffles, or chocolate bars, where the taste and texture of the finished confection is most important. Any confection involving tempering or dipping is an excellent application for couverture chocolate.

Compound chocolate

While couverture chocolate contains cocoa butter and chocolate liquor, compound chocolate contains cocoa powder and oil (usually cottonseed, palm kernel, or soybean). Although these components result in lower quality chocolate, they also make the chocolate much easier to work with. Compound chocolate does not require tempering and will still set properly after being heated. It will lack the crunchy texture and glossy sheen of chocolate couverture. Compound chocolate is significantly cheaper because it is made from less expensive materials.

Use of compound chocolate

Compound chocolate works well for molded chocolates because it hardens without the extra effort of tempering. It is also more stable in hot weather, which you will have to deal with. Except when it comes to mixing liquids, compound chocolate is quite durable. Even a small amount of cold liquid will sear your compound chocolate and turn it into a gloppy mess.

Taste and which one to choose?

Fortunately for chocolatiers, most people cannot distinguish between compound chocolate and couverture chocolate. We liken it to wine in that most people cannot tell the difference between good and bad wine; they just drink what they like, and what everyone likes will always be different. It is difficult to tell the difference between the two varieties of chocolate until they are tasted side by side.

There is no right or wrong solution when it comes to couverture chocolate or compound chocolate. Just decide how much importance you place on price, flavor, appearance and convenience of use.

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