Couverture or Compound

 2017-11-07 04:24 PM by
Couverture or Compound

If you do any sort of Chocolatiering, then you need to know the difference between Couverture and Compound chocolate types.

Compound or Couverture Chocolate?

If you do any sort of Chocolatiering, then you need to know the difference between Couverture and Compound chocolate types.

At Bake-A-Ton, we sell a variety of the two.

Couverture Chocolate:

These varieties are generally more expensive than compound chocolate. The primary ingredients are Cocoa butter/mass and Cocoa Liquor along with other ingredients such as milk powder or flavourings dependant on type. This type of chocolate is more premium than Compound in that it is mostly derived from the cocoa bean, rather than oil substitutes etc. It is also more difficult to melt as it requires tempering (a heating and cooling process) which does require some skill.

Callebaut Callets

Compound Chocolate:

The two main ingredients in Compound Chocolate are Cocoa Powder and substitute oil, usually a vegetable oil. This means that Compound chocolate is significantly cheaper than Courverture. It is also easier to work with as it does not require tempering.

Eurochoc Dark Slab

Taste and uses:

At Bake-A-Ton we have different grades of both types. All of our chocolate tastes good but obviously, the couverture is the more luxurious product and closest to its origins of the Cocoa Bean. Some of our Callebaut Compound chocolate is so close in taste to the Courverture that you have to be very sharp to pick up the difference.

Ultimately your choice will come down to your end product and its intended usage.

You can view and shop for a selection of what we have available here:

http://www.bakeaton.co.za/chocolate-blrmuc.html