compound chocolate is made with cocoa powder and vegetable fats (like palm or coconut oil) instead of pure cocoa butter. It’s easier to melt, sets up quickly without tempering, and is often used for candy coatings, dipping, and decorations where convenience matters more than flavor or texture.
It doesn’t have the same silk snap or melt-in-your mouth feel as real chocolate made with cocoa butter, but it gets the job done when you need someething fast and fuss-free.
You can learn more about how it compares to couverture chocolate in The Chocolate Lab.
« Back to Glossary Index