Compound chocolate
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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 (("whole chocolate" is natural raw chocolate that contains cocoa butter)) as it has less-expensive hard vegetable fats such as coconut oil or palm kernel oil in place of the more expensive cocoa butter.[1] It may be known as "compound coating" or "chocolaty coating" when used as a coating for candy.[2]
It is often used in less expensive chocolate bars to replace enrobed chocolate on a product. True chocolate containing cocoa butter must be tempered to maintain the gloss of a coating. Compound coatings, however, do not need to be tempered. Instead, they are simply warmed to between Template:Convert above the coating's melting point.Script error: No such module "Unsubst".
In the European Union a product can only be sold as chocolate if it contains a maximum of 5% vegetable oil.[3][4]
See also
- Polyglycerol polyricinoleate (PGPR) an emulsifier made from castor beans commonly used in compound chocolate
- Types of chocolate
References
Further reading
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