Compound Chocolate
33. What is compound chocolate?
Compound is a 'chocolate' made with fats other than cocoa butter. It it is not real chocolate and does not require tempering. You simply melt it to use it. If you take it to too high of a temperature it may become lumpy. It does not taste nor behave like real chocolate.
34. I have been trying to use the Guittard Chocolate A'Peels. 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?
A lot of chocolate chips are actually compound chocolate. So it's ok to use compound chocolate - but it may not always give you as high quality a product as you want.
36. I want to colour white chocolate compound. How can I do this?
To colour white chocolate compound coating you need to add an oil soluble colour. It doesn't necessarily have to be mixed with cocoa butter - just fat soluble. Remember not to add any liquids (except for the fillings of course).
37. I used melted compound chocolate in a squeeze bottle to make various chocolate items. I did not use all of the chocolate in the bottle so I sealed the bottle and stored it in another sealed plastic container. The next day I noticed the chocolate had developed small white spots or air bubbles. It looks like Nestle Crunch. Is it safe to use or eat this chocolate?
It's still safe - it just has 'bloom' from cooling under less than ideal conditions. Remelt and it should be fine.
38. I’m using compound chocolate to enrobe truffles. After 3 to 5 days they start to get all grey outside. Do I need to temper compound ?
Compound doesn’t require tempering - but incompatible fats in the filling can work their way through to the surface and result in fat bloom on the surface.
39. How do I store molded compound chocolate?
I would suggest room temperature in an airtight container.
40. Can I use a mixture of half compound and half real chocolate to reduce the cost? If yes how am I going to temper this mixture?
This mixture will have cocoa butter - but it will also have oils in it - so it will have to be tempered but may not temper easily. If it were up to me I probably wouldn’t do this to save costs.
41. I have overheated white chocolate morsels. My chocolate has become too hard in consistency. What can I do?
Overheated compound chocolate probably can’t be saved!
Compound is a 'chocolate' made with fats other than cocoa butter. It it is not real chocolate and does not require tempering. You simply melt it to use it. If you take it to too high of a temperature it may become lumpy. It does not taste nor behave like real chocolate.
34. I have been trying to use the Guittard Chocolate A'Peels. 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?
A lot of chocolate chips are actually compound chocolate. So it's ok to use compound chocolate - but it may not always give you as high quality a product as you want.
36. I want to colour white chocolate compound. How can I do this?
To colour white chocolate compound coating you need to add an oil soluble colour. It doesn't necessarily have to be mixed with cocoa butter - just fat soluble. Remember not to add any liquids (except for the fillings of course).
37. I used melted compound chocolate in a squeeze bottle to make various chocolate items. I did not use all of the chocolate in the bottle so I sealed the bottle and stored it in another sealed plastic container. The next day I noticed the chocolate had developed small white spots or air bubbles. It looks like Nestle Crunch. Is it safe to use or eat this chocolate?
It's still safe - it just has 'bloom' from cooling under less than ideal conditions. Remelt and it should be fine.
38. I’m using compound chocolate to enrobe truffles. After 3 to 5 days they start to get all grey outside. Do I need to temper compound ?
Compound doesn’t require tempering - but incompatible fats in the filling can work their way through to the surface and result in fat bloom on the surface.
39. How do I store molded compound chocolate?
I would suggest room temperature in an airtight container.
40. Can I use a mixture of half compound and half real chocolate to reduce the cost? If yes how am I going to temper this mixture?
This mixture will have cocoa butter - but it will also have oils in it - so it will have to be tempered but may not temper easily. If it were up to me I probably wouldn’t do this to save costs.
41. I have overheated white chocolate morsels. My chocolate has become too hard in consistency. What can I do?
Overheated compound chocolate probably can’t be saved!