If I’m understanding correctly, you want something that will keep the chocolate solid even in the heat and humidity?? So, my questions is this: What does it mean when they say the chocolate blooms? Chocolate is divided into real chocolate and compound chocolate. Let’s start how the cacao bean is converted to chocolate. And it would hold up better than the white chocolate chips right? Compound Chocolate: Compound chocolate substitutes the two main ingredients found in real chocolate. I learned from your article that compound chocolates don’t need tempering which makes it easier to prepare. and yet give a pretty good taste?? It is difficult to balance the higher cocoa butter content with superb taste and texture. You can use couverture to coat your candy, decorate your cake, or enrobe stuff. Compound Chocolate. Unfortunately there aren’t any additives to aid in this. It tastes a little different. But this time its get goopy(not getting hard). To achieve a better taste, could I mix compound chocolate with couverture (50% compound + 50% couverture for example)? I am making hand made chocolates those r quickly melting. Is cooking chocolate and compound chocolate the same thing. This re-establishes the cocoa butter crystals, giving the cooled and finished chocolate the proper sheen, snap and taste. This chocolate is ideal for tempering and dipping, because it shines when applied to the dish so it creates a perfect visual appeal. Once chocolate is correctly tempered it will harden with a nice snap and shine. also after pouring the compound chocolate in the mold i freeze it a bit to allow it to cool quickly so i can fill it with the real chocolate faster then cover the top with compound again, this is done due to high and fast production demands with large quantities. Couverture Chocolate : (Real Chocolate) is the name given to a certain class of high-quality as stated above, real chocolate has cocoa butter and chocolate liquor as main ingredients.All chocolate bars contain many of same base inredients but couverture chocolate unlike regular chocolate, is a ground to a finer texture during the production process and contains a greater … it sounds like your chocolate is getting too hot. hello! What is the difference the button chocolate to the compound and converteurs chocolate.? Hi, I have used only a basic chocolate bar bought from the store, tempered it accordingly and coated a few peanuts. Hopefully this helps! How are you letting it cool? There are a couple key differences to take into consideration when making this decision: ingredients, texture, and easiness to melt. "It's important to know the difference between these two types of chocolate products to ensure that you're purchasing and using the correct chocolate for your confectionery needs. I’m going to make a wedding cake that has white chocolate curls all over it. Which type should you use? Let me know what you recommend. Instead of chocolate liquor, it has cocoa powder, and replaces cocoa butter with an oil. Let me know if you have anything else you need help with! How are you melting it? If you have access to the ingredient list, you can decide what type of chocolate you are working with based on the type of fat used. , I really appreciate thank you for sharing this post. When tempered and cooled, it forms an elegant glossy finish. We recommend any of our couverture chocolate brands- Callebaut, Guittard, Ghirardelli and Peters, using guittard compound and having trouble melting it with a crock pot. Ultra Couverture is equal in quality to Couverture chocolate, but with an even higher cocoa butter content. If you want chocolate that will be easiest to melt down for dipping, you should use a compound chocolate. My problem is that the chocolate could be shiny from the edges but smudged a bit from the middle and from the bottom and after a few days after its is wrapped and in stores i open it and the shine is gone ? All chocolate bars contain many of the same base ingredients—cocoa solids, cocoa butter, sugar, and perhaps additives like vanilla, soy lecithin, or milk powder. This additional cocoa butter, combined with proper tempering, gives the chocolate more sheen, a firmer "snap" when broken, and a creamy mellow flavor.. Couverture chocolate (which needs to be tempered) uses cocoa butter. If it’s not, then the chocolate will bloom, or may not even set up properly. To better assist you, I will need to know the following: If you are not familiar with these terms — “Couverture” chocolate is considered a ‘real’ chocolate & has a cocoa butter base, so you will need to temper this type of chocolate in most cases. what im doing wrong? Few manufacturers are able to successfully produce this type of chocolate. It has to be tempered. And I repeated it, still the same outcome my white chocolate becomes oily in my wax paper. Compound chocolate. We do not recommend melting your chocolate in a crock pot– try doing it in a double boiler or also a microwave. I tried many times but it snaps easily and does not come out in piece when remove from silicon mould . Terrie. Once the cacao beans have been harvested, its delivered to the manufacturers and they start the process of making the different kinds of chocolates. Discussing this will help you understand the difference between the two. All Rights Reserved. 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