August 10th, 2021
Supermilk, milk, white and dark – chocolates are available in various forms, not to mention an array of flavours and textures that tantalise your taste buds!
However, have you ever wondered whether all luxurious sweet treats are made of real chocolate? Also, did you know that there are some choco creations that are made using compound chocolate?
If your answer to these questions is “No”, then you’ve come to the right place.
At Melt, we’ve put together this blog through which you can take your chocolate knowledge a notch higher as we delve into the differences between compound vs real chocolate.
We’ve also mentioned the various uses of compound chocolate and whether they taste any different.
Let’s dive in!
Similar to “real chocolates”, the main ingredient of compound chocolate too comes from cacao beans.
However, the primary difference between compound and real chocolate is the percentage of cocoa butter. In fact, compound chocolate consists more of vegetable fats like soy, palm kernel oil or coconut oil rather than cocoa butter.
What’s more, a lot of people choose compound chocolates that come with vegetable fats because they’re easy to source and do not require the complex process of tempering (careful heating and cooling) to get a glossy finish and a satisfying snap!
Sure, compound chocolates too come with a variety of cacao percentages, but in most of their milk and dark options it’s often cocoa powder and not chocolate liquor. Similarly, when it comes to white compound chocolates, they essentially consist of vegetable fats, emulsifiers, milk and sugar.
This means, no matter how much you try to enhance its flavours, compound chocolates can never beat the taste, aromas and textures offered by real chocolate.
As mentioned before, when it comes to compound vs real chocolate, the former consists of inexpensive ingredients which makes it an affordable option.
This means, compound chocolate is used in many confectionery items over the high quality cacao option as it helps in the mass production of affordable sweet treats for consumers.
However, apart from being inexpensive to produce, this cacao option offers more flexibility in terms of the amount of fat or oil you can add to the recipe. Moreover, it’s this versatility that makes compound chocolates the most preferred option for baking and cooking.
If you want though, you could also use it as a coating to decorate your cake or brownie as it tends to harden quickly and forms a shell over soft baked goods.
Another option is to use it as a filling and coating for biscuits and candy bars or for moulded designs. This is because compound chocolate can be easily melted and poured without the need of tempering it.
Having said that, at Melt, our professional chocolatiers believe that real chocolate consisting of a higher percentage of cocoa butter is best to create a luxurious chocolate topping. That’s why, we enrobe our soft, fudgy brownies with a generous amount of dark chocolate – a heavenly balance of melt and softness!
When it comes to real chocolate, it’s the cocoa butter that gives it a rich, glossy texture which makes sweet treats perfect for savouring slowly.
In fact, cocoa butter is known to melt at human body temperature which is around 37°C; this is what helps give those chocolate goodies a melt-in-your-mouth sensation while offering a truly delicious tasting experience.
However, when it comes to compound chocolates, the vegetable fats in it come with a higher melting point; 45°C to be precise. This means, treats made from this form of chocolate will require a good chew or a little patience before it starts melting. They won’t dissolve on your tongue at the very first bite!
On the positive side though, compound chocolates won’t melt quickly in warmer temperatures meaning you can carry them during picnics.
At Melt Chocolates, when talking about compound vs real chocolate, we believe that cocoa butter is a botanical hero in itself. Offering various benefits for both your taste buds and your skin, these form the centre stage in many of our gourmet chocolate options.
Moreover, many chocolatiers (including us!) prefer working with couverture. This is because it not only contains at least 31% cocoa butter and 35% cacao solids, but also helps create sweet delights that are both smooth and decadent.
The melting point of cocoa butter in real chocolates not only gives the confectionery a smooth, velvety texture but also enhances its aromas and nuanced flavours.
However, given that compound chocolates have lower percentages of cocoa butter, they tend to be high in sugar. This means, they not only make the choco creations sweeter but also diminish their overall depth of flavour – this is what differentiates its taste.
Additionally, cocoa is known to have different tasting notes and this primarily depends on the place it’s grown and the way it’s processed.
This is what helps you get notes of red berries, hints of malt and coffee and refreshing citrus flavours. Therefore, replacing the cocoa ingredients with sugar will only dampen the notes of these subtleties, masking their overall quality.
At Melt, we believe that less sugar and more cacao can help you yield a satisfying experience that lures all your senses. That’s why, from our delicious Gold Gianduja Bar to intense Solomon Islands Dark Bar, we allow cacao to shine throughout our luxury collection.
What’s more, unlike compound chocolates, these chocolate goodies tend to go a long way!
Now that you know the basic difference between compound vs real chocolate and how they can impact the overall flavour and aroma, we believe that you’ll make the right choice when creating sweet treats at home.
To taste these best sweet delights made using real chocolates, do visit our website today!
The primary difference between compound and real chocolate is the percentage of cocoa butter. In fact, compound chocolate consists more of vegetable fats like soy, palm kernel oil or coconut oil rather than cocoa butter.
Compound chocolate often contains more sugar to replace the percentage of cocoa butter. This means that is usually not healthier than real chocolate.
Yes it can be! Compound chocolate is used as a coating on cakes, brownies, etc as it retains a good consistency. It is also great to be used as fillings in biscuits.
It has less cocoa and more sugar, oils and fats. Cocoa is more expensive than these other ingredients. Many mass produced chocolates are compound chocolates, in order for the companies to make maximum profit.
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