Compound chocolate is a less-expensive chocolate product replacement made from a combination of cocoa, vegetable fat, and sweeteners. It may also be known as "compound coating", or chocolatey coating when used as a coating for candy.
Cocoa butter must be tempered to maintain gloss and coating. A baker tempers chocolate by cooling the chocolate mass below its setting point, then re-warming the chocolate to between 31 °C and 32 °C for milk chocolate, or between 32 °C and 33 °C for semi-sweet chocolate. Compound coatings, however, do not need to be tempered. Instead, they are simply warmed to between 3 °C and 5 °C above the coating's melting point.
^"Supplementary Information on Specific Products: 9.3 Chocolate and Cocoa Products". Canadian Food Inspection Agency. 29 November 2011. 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."