Chocolate Facts

Our products are made from two types of chocolate; Compound and Coventure. What are Compound and Coventure Chocolate? What are the differences between those two?

Coventure

Chocolate contains cocoa butter as its fat source. Cocoa butter must be tempered to maintain gloss and coating. A baker tempers chocolate by cooling the chocolate mass below its setting point, then re-warming the chocolate to 88°F to 90°F for milk chocolate, or 90°F to 92°F for semi-sweet chocolate.

Compound

Compound chocolate made from a combination of cocoa, vegetable fat, and sweeteners. It may also be known as chocolate confectionery, confectioner’s chocolate, or chocolaty coating when used as a coating for candy.

It costs less than chocolate, as it uses less expensive hard vegetable fats and tropical fats such as coconut oil and palm kernel oil in place of the more expensive cocoa butter as its fat source.

Compound coatings, however, don’t need to be tempered. Instead, they’re simply warmed to between 5°F and 10°F above the coating’s melting point.

What are the different types of chocolate and compound chocolate coatings that we used?

These include:

• Milk chocolate – Made from chocolate liquor, nutritive carbohydrate sweeteners and other specified ingredients such as cacao fat. It must contain at least 12% milk solids and at least 10% chocolate liquor.

• Sweet/dark chocolate – Made from chocolate liquor, nutritive carbohydrate sweeteners and other specified ingredients such as cacao fat. It must contain at least 12% milk solids and at least 15% chocolate liquor.

• Bittersweet/semi-sweet chocolate – It must contain at least 35% chocolate liquor and less than 12% milk solids. Traditionally, bittersweet chocolate contains 50% or more chocolate liquor.

• White chocolate -At least 20% cocoa butter, at least 14% milk solids, no more than 55% nutritive carbohydrate sweetener, and no chocolate solids other than cocoa butter.

• Sweet cocoa and vegetable fat coating – Made from a mixture of cocoa or cocoa and chocolate liquor. It must have at least 6.8% nonfat cacao solids. Optional ingredients include suitable vegetable derived fats, oils and stearins that may be hydrogenated. The name of the food is “sweet cocoa and vegetable fat coating” or “sweet cocoa and oil coating.”

• Sweet chocolate and vegetable fat coating – Milk solids must be kept to less than 12%. Optional ingredients include suitable vegetable derived fats, oils and stearins that may be hydrogenated. The name of the product is “sweet chocolate and vegetable fat coating” or “sweet chocolate and oil coating.

Resources:

http://baking-management.com/ingredients/bm_imp_10350/

http://en.wikipedia.org/wiki/Compound_chocolate

http://www.thenutfactory.com/kitchen/facts/facts-chocolate-glossary.html

http://en.wikipedia.org/wiki/Chocolate_liquor

http://en.wikipedia.org/wiki/Cocoa_Butter




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