Compound vs couverture chocolate is a topic that is still frequently discussed in the world of cooking, especially baking . Even though at first glance these two types of chocolate look the same, there are several significant differences between the two types of chocolate, starting from the taste, texture, to the basic ingredients they are made of.
In this article, you will find important information about compound vs couverture chocolate, the differences between the two types of chocolate. However, before knowing the difference, let's look at an in-depth explanation of the two types of chocolate first below!
What Is Compound Chocolate?
Compound chocolate is one of the most commonly used 'chocolate' in the food industry such as bakery , ice cream and confectionery. The reason is, this type of chocolate does have a cheaper price and can be used for various purposes, ranging from decoration to as one of the raw materials for making food.
Compound chocolate itself is made with the aim of being an alternative to real chocolate such as couverture chocolate which has a higher price. So, actually this compound chocolate is not real chocolate, but an imitation chocolate that is made so that chocolate can be affordable by various groups.
What Is Couverture Chocolate?
Couverture chocolate is a real type of chocolate that contains a higher percentage of cocoa butter (32–39%) than regular chocolate such as compound . This more cocoa butter , combined with proper tempering , makes couverture chocolate more lustrous, has a firmer " snap " when broken, and a milder taste.
The total "percentage" stated on many chocolate brands is based on how well the cocoa butter and cocoa solids combine. For example, a dark chocolate product must contain not less than 35% total dry cocoa solids , including not less than 31% cocoa butter , and not less than 2.5% dry cocoa solids without fat to be labeled as " couverture ". As for milk chocolate couverture, it must contain no less than 25% dry cocoa solids .
As explained above, couverture chocolate is real chocolate, different from compound chocolate. Products containing compound chocolate usually have a lower percentage of cocoa solids and contain non-cocoa fat (usually vegetable fat). Couverture chocolate itself is usually used by professionals. Usually, they use it for dipping , coating , decorating , and even molding .
Also read: Use of Couverture Dark Chocolate
5 Differences Between Compound and Couverture Chocolate
There are several significant differences between compound chocolate and couverture chocolate. The following are the differences between compound and couverture chocolate that you need to know.
1. Raw Materials
Both types of chocolate are indeed made from the same main ingredient, namely the fruit of the chocolate tree (Theobroma cacao). However, couverture chocolate is made from chocolate liquor , a smooth, rich-tasting paste obtained by grinding cocoa beans that have been dried and roasted in the sun. Chocolate liquor itself contains cocoa solids and cocoa butter .
Unlike couverture chocolate, compound chocolate is made using cocoa powder , which is made from the remaining cocoa solids after the cocoa butter is separated from the chocolate liquor . Then, as a substitute for cocoa butter , compound chocolate is usually made using a mixture of vegetable fats, such as soybean oil or palm oil.
Tempering is the process of heating and cooling chocolate to give it a texture and consistency suitable for molding into candies, snacks or other chocolate preparations. When you want to use couverture chocolate, you must first temper it before it is processed into other food products. On the other hand, compound chocolate can be used directly without tempering .
Couverture chocolate has a more "crunchy" texture and is shiny. When you snap a bar of couverture chocolate, you will hear a clear audible "snap." On the other hand, compound chocolate has a more pliable texture, so you won't hear a "snap" sound when the chocolate is broken.
Also read: Kinds of Chocolate For Food Toppings
4. Taste in the Mouth
Because the ingredients are different, the two types of chocolate will also taste different when consumed. When you put it in your mouth, the couverture chocolate will melt in your mouth and leave a softer, more chocolatey aftertaste . On the other hand, compound chocolate will leave a greasy taste when it's in your mouth because it contains vegetable fat, not cocoa butter .
5. Price and Usability
Price is perhaps the biggest difference between couverture chocolate and compound chocolate. Couverture chocolate is definitely more expensive because it contains chocolate in its purest form, namely chocolate liquor . On the other hand, compound chocolate which is only made from cocoa powder and vegetable fat is definitely much cheaper.
Compound vs Couverture Chocolate: Which Is Better for You to Use?
Couverture chocolate is a type of chocolate that is more ideal for use in various needs. You can use it in any chocolate food recipe for a better taste and more beautiful texture. However, couverture chocolate requires a little more work to work with, namely tempering . If not tempered , couverture chocolate may ' bloom ' .
On the other hand, compound chocolate is easier to use because you don't need to temper it , you just have to melt it and it 's ready to use. However, while it's much easier to work with, compound chocolate isn't real chocolate, so it doesn't have as good a taste and texture as couverture chocolate.
If you are interested in getting compound or couverture chocolate, you can find it at KioskCokelat . Apart from these two types of chocolate, there are still a lot of chocolate products that we provide. If you have questions about our products, you can click here .