The variety of chocolate available in the supermarket can often be overwhelming. From compounds to couvertures, from 55% cocoa solids to 80% cocoa solids, there is a wide range of delicious stuff to choose from. Since many beginners may not know which chocolate to go with for their baking adventures, that’s where I come to your rescue! In the last post, I discussed some good quality chocolates you can find in the market. In this post, I will be dealing with the essential difference between compounds and couvertures, and when to use which.
Also read- how to melt chocolate properly
I get asked a lot which chocolate I use in my recipes, and whether chocolate compounds can be substituted for dark chocolate. To deal with these questions, we will first need to know what differentiates compounds from couvertures.
