5 Benefits of Using Compound Chocolate for Your Foodservice Business
Adhie Sathya Wicaksana
Have you ever heard about compound chocolate and that it could be a great addition to your HoReCa (Hotel, Restaurant and Café) business? Or perhaps you are a home baker that wants to work with chocolate that is easy to handle and also delicious? Well, compound chocolate may be the answer.
First of all, what is compound chocolate?
It is a product made from cocoa powder, vegetable fat and sweeteners. Unlike couverture chocolate that uses the more expensive ingredient: cocoa butter, compound chocolate is a lower cost alternative due to the use of vegetable fat. Compound chocolate also does not require any tempering compared to couverture chocolate and is much easier to handle for chefs and also the home baker. Compound chocolate can be used for virtually any of your baking and cooking applications in any bakery, pastry or restaurant business. Below are the five benefits of compound chocolate:
Cut Down the Cooking Time
Compared to couverture, compound chocolate can be processed in less time. Since compound chocolate does not contain cocoa butter, there’s no need for a tempering process. Simply melt and apply. If you have leftover compound chocolate, you can store it and reuse it later on for another recipe.
No Need for Special Storage
Another benefit when using compound chocolate is that it does not require any special conditions during storage. Nor does it need to be stored in a special cooled room like couverture chocolate. Compound chocolate can be stored at room temperature, but make sure that the temperature does not fluctuate and your compound chocolate will be fine.
Easy to Use
Compound chocolate is loved by many chefs, bakers and chocolatiers because it is easy to use and not fickle. It is incredibly easy to use that even in inexperienced hands, it’s incredibly simple to create beautiful chocolate creations. Simply melt and apply, that’s it.
The risk of chocolate melting during the shipping process is often a worry for many customers. With compound chocolate it has a melting point of 40°C which is a fairly high melting point and thus is less likely to melt during the shipping and delivery process.
Reducing Production Cost
By using compound chocolate, you instantly reduce your production costs compared to using couverture chocolate. Due to compound chocolate using vegetable fat instead of cocoa butter, which is a very expensive ingredient, you can reduce your production costs and increase margins of the chocolate desserts and products in your HoReCa business.
Are you interested in finding out more about how to use compound chocolate for your business? Perhaps you need some advice on which Tulip Compound products are best for your application? Fill out the form on our contact us page and our consultants will be happy to get in touch with you.