CHOCOLATES AND COMPOUNDS-THE DIFFERENCES

What is Chocolate?
Chocolate is a food containing cocoa mass and added cocoa butter. It usually also contains refined sugar and in the case of milk chocolate, milk solids and milk fat. It contains no fat other than cocoa butter except the milk fat in milk chocolate. It has small small amounts of emulsifier, usually soy lecithin, and vanilla or nature identical vanillin

What is Chocolate?

                              Chocolate is a food containing cocoa mass and added cocoa butter. It usually also contains refined sugar and in the case of milk chocolate, milk solids and milk fat. It contains no fat other than cocoa butter except the milk fat in milk chocolate. It has small small amounts of emulsifier, usually soy lecithin, and vanilla or nature identical vanillin

What is Couverture?

                           Couverture is chocolate with a minimum of 32% cocoa butter. The higher cocoa butter content gives required work ability to molten chocolate by lowering it’s viscosity. Couverture can enter all corners of the mould. Couverture is a French word meaning ‘covering

Compound

               Compound is chocolate like in appearance. It contains virtually no cocoa butter at all. Cocoa powder, sugar and hydrogenated vegetable oils or trans fats are ground together to make dark compound. Milk solids are added to make milk compound. The main problem here is the trans fat.

Couverture is chocolate with a minimum of 32% cocoa butter. The higher cocoa butter content gives required work ability to molten chocolate by lowering it’s viscosity. Couverture can enter all corners of the mould. Couverture is a French word meaning ‘covering