Compound chocolate
This article needs additional citations for verification. (June 2012) |
Alternative names | Compound coating, chocolatey coating |
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Type | Chocolate substitute |
Main ingredients | Cocoa, vegetable fats or oils, sweeteners |
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 uses less-expensive hard vegetable fats such as coconut oil or palm kernel oil in place of the more expensive cocoa butter. It may also be known as "compound coating" or "chocolatey coating" when used as a coating for candy.[1] It is often used in less expensive chocolate bars to replace enrobed chocolate on a product.
Cocoa butter must be tempered to maintain gloss and coating. A chocolatier tempers chocolate by cooling the chocolate mass below its setting point, then rewarming the chocolate to between 31 and 32 °C (88 and 90 °F) for milk chocolate, or between 32 and 33 °C (90 and 91 °F) for semi-sweet chocolate. 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.
In the EU a product can only be sold as chocolate if it contains maximum 5% vegetable oil, so in Belgium (which doesn't allow any vegetable oil in the chocolate) for example, this product is called "fantaisie au cacao" or "imitation de chocolat".[2][3]
See also
[edit]- Polyglycerol polyricinoleate (PGPR) an emulsifier made from castor beans commonly used in compound chocolate
- Types of chocolate
References
[edit]- ^ "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.
- ^ "Cocoa and chocolate | EUR-Lex". eur-lex.europa.eu. Retrieved 2024-09-27.
- ^ "Arrêté royal relatif aux produits de cacao et de chocolat destinés à l'alimentation humaine" (PDF). www.fao.org. 19 March 2004. Retrieved 2024-09-27.
Further reading
[edit]- 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.