Description

Unlike couverture chocolate, compound chocolate is made of vegetable fats like palm kernel oil or coconut oil. It looks like chocolate, tastes like chocolate but it is much easier to use. Simply melt it and apply for manty types of applications. White compound chocolate differs from traditional white chocolate primarily in its absence of cocoa solids and the inclusion of emulsifiers and flavoring agents. Its main ingredients include cocoa butter, which provides a smooth texture; sugar, for sweetness; milk powder, for creaminess; and emulsifiers like lecithin, which stabilize the mixture and improve texture during melting and storage.

Additional information