For the chocolate lovers out there, do you know what chocolate you’re eating? I’ve learnt a bunch over the past couple of years and nothing surprised me more than understanding the difference between the two varying types of chocolate; couverture and compound.
For all chocolatiers, compound chocolate it’s not considered real chocolate, let me explain why.
Different types of chocolate are determined by their levels of cocoa butter, cocoa liquor, sugar and milk.
Dark chocolate has a higher percentage of cocoa liquor; the higher this is the more bitter and intense the flavour. Milk chocolate for instance contains milk solids and lower levels of cocoa liquor therefore the sugar content is higher (and hence sweeter).
Compound chocolate, also known as cooking chocolate, uses cocoa powder instead of cacao liquor and oil instead of cocoa butter. Cacao liquor and cocoa butter are the two main ingredients in couverture chocolate.
The use of cocoa powder and oil in compound chocolate means, for chocolate or candy making, the chocolate can be melted down and dipped and it will set up fine…temping is not required!
Couverture chocolate on the other hand requires tempering when melting it down. Tempering is the process of slowly melting, then cooling the chocolate to ensure it keeps a smooth texture and glossy look.
Without tempering, couverture chocolate will bloom (the whitish film, streaks or spots of cocoa butter that form on the surface of the chocolate). Blooming demonstrates the cocoa butter crystals separating when tempering is done. Well tempered chocolate produces a crisp, satisfying snap when you bite into it and it will be resistant to developing chocolate bloom. Each type of chocolate (milk, dark and white) requires different temperature levels, which I will explain in another post 🙂
Couverture chocolate is made from the finest ingredients and used by professional chocolate makers all over the world. It has a high percentage of cocoa butter which gives the finished product a high gloss.
Most people can’t tell the difference between compound and couverture chocolate, but when tasted next to each other, the difference can be seen.
I hope everyone can try some good real chocolate and notice the difference.
Are you eating real chocolate?
For the chocolate lovers out there, do you know what chocolate you’re eating? I’ve learnt a bunch over the past couple of years and nothing surprised me more than understanding the difference between the two varying types of chocolate; couverture and compound.
For all chocolatiers, compound chocolate it’s not considered real chocolate, let me explain why.
Different types of chocolate are determined by their levels of cocoa butter, cocoa liquor, sugar and milk.
Dark chocolate has a higher percentage of cocoa liquor; the higher this is the more bitter and intense the flavour. Milk chocolate for instance contains milk solids and lower levels of cocoa liquor therefore the sugar content is higher (and hence sweeter).
Compound chocolate, also known as cooking chocolate, uses cocoa powder instead of cacao liquor and oil instead of cocoa butter. Cacao liquor and cocoa butter are the two main ingredients in couverture chocolate.
The use of cocoa powder and oil in compound chocolate means, for chocolate or candy making, the chocolate can be melted down and dipped and it will set up fine…temping is not required!
Couverture chocolate on the other hand requires tempering when melting it down. Tempering is the process of slowly melting, then cooling the chocolate to ensure it keeps a smooth texture and glossy look.
Without tempering, couverture chocolate will bloom (the whitish film, streaks or spots of cocoa butter that form on the surface of the chocolate). Blooming demonstrates the cocoa butter crystals separating when tempering is done. Well tempered chocolate produces a crisp, satisfying snap when you bite into it and it will be resistant to developing chocolate bloom. Each type of chocolate (milk, dark and white) requires different temperature levels, which I will explain in another post 🙂
Couverture chocolate is made from the finest ingredients and used by professional chocolate makers all over the world. It has a high percentage of cocoa butter which gives the finished product a high gloss.
Most people can’t tell the difference between compound and couverture chocolate, but when tasted next to each other, the difference can be seen.
I hope everyone can try some good real chocolate and notice the difference.
Related Posts
Brazil’s national sweet has hit Australia
Australian Gourmet Traveller Magazine
Chocolate Tempering
How to temper chocolate?