Compound chocolate facts for kids
Pieces of dark compound chocolate cake coating
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| 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 special kind of chocolate-like product. It's made from cocoa, vegetable fats, and sweeteners. People use it as a cheaper choice instead of real chocolate. This is because it uses less expensive vegetable fats, like coconut oil or palm kernel oil. These fats cost less than the cocoa butter found in regular chocolate.
You might also hear it called "compound coating" or "chocolatey coating." This name is often used when it covers candies or snacks. It's a common ingredient in many affordable chocolate bars.
What Makes it Different?
Real chocolate needs a special process called tempering. Tempering helps chocolate look shiny and stay firm. A person who makes chocolate, called a chocolatier, cools the chocolate down. Then, they warm it up again to a specific temperature. This temperature is usually around 31 to 32 degrees Celsius (88 to 90 degrees Fahrenheit) for milk chocolate. For semi-sweet chocolate, it's about 32 to 33 degrees Celsius (90 to 91 degrees Fahrenheit).
Why Compound Chocolate is Easier to Use
Compound coatings are much simpler to work with. They do not need to be tempered. You just warm them up a little bit above their melting point. This makes them easier and faster to use in factories. It also helps keep costs down.
See also
In Spanish: Sucedáneo del chocolate para niños
