page_title: Compound chocolate
hierarchical_section_title: Compound chocolate
caption_attribution_description: English: Some pieces of dark compound chocolate to be used for coating cakes. It was made by the German manufacturer Pickerd. According to the label the ingredients are vegetable fat (palm oil), sugar, low-fat cocoa, and the emulsifier E472c, with a cocoa content of 20&#160;%. Deutsch: Einige Stücke dunkle kakaohaltige Fettglasur zum Überziehen von Kuchen. Hersteller ist die Firma Pickerd. Gemäß Verpackungsaufschrift sind die Zutaten pflanzliches Fett (Ölpalme), Zucker, fettarmer Kakao und der Emulgator E472c, mit einem Kakaogehalt von 20&#160;%.
context_page_description: Compound chocolate is a product made from a combination of cocoa, vegetable fat and sweeteners. It is used as a lower-cost alternative to true 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. 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 for milk chocolate, or between 32 and 33 °C for semi-sweet chocolate. Compound coatings, however, do not need to be tempered. Instead, they are simply warmed to between 3 and 5 °C above the coating's melting point.
context_section_description: Compound chocolate is a product made from a combination of cocoa, vegetable fat and sweeteners. It is used as a lower-cost alternative to true 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. 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 (5.4 and 9.0 °F) above the coating's melting point.
caption: Pieces of dark compound chocolate cake coating
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