Difference Between Compound and Couverture Chocolate

Hello guys..
Welcome back in Dewi's kitchen. This time I want to share with you about what difference between compound and couverture chocolate. But, in my previously posting I already explained about chocolate, right ? You can open it in https://dewiyuliantifoodlover.blogspot.co.id/2017/08/training-diklat-production-of-various.html

If you want chocolate that will be easiest to melt down for dipping, you should use a compound chocolate. Couverture chocolate require tempering.

What's the difference ?

Compound Chocolate : Compound chocolate substitutes the two main ingredients found in real chocolate. Instead of chocolate liquor, it has cocoa powder and replaces cocoa butter with an oil. This means, for candy making, this chocolate can be melted down and dipped and will set up fine. it tastes a little different. Most people can't tell but when tasted next to a couverture chocolate, then the difference can be seen.

Couverture Chocolate : (Real Chocolate) is  the name given to a certain class of  high-quality as stated above, real chocolate has cocoa butter and chocolate liquor as main ingredients. All chocolate bars contain many of same base inredients but couverture chocolate unlike regular chocolate, is a ground to a finer texture during the production process and contains a greater percentage of cocoa butter relative to the other ingredients. This means that it requires more attention and preparation when being melted down. Unlike the compound coating, it can't just be melted down. It has to be tempered. If it's not, then the chocolate will bloom, or may not even set up properly. When it's tempered correctly, it sets up with a glossy shine, has a snap and melts in your mouth.


These differences produce a superior flavor and texture that makes couverture the preferred chocolate for tempering and enrobing truffles, bonbons, and other fine candies.


In America, the precise standards for couverture chocolate state that couverture chocolae must contain a minimun of 35% cocoa solid and 31% cocoa butter. 31% is just the minimum amount, however, and some couverture chocolate contains, the more fluid it's when melted, which is why it's the preferred choice for tempering.

When Should I used couverture Chocolate

I've heard some argue that you should only use standard chocolate for eating and reserve couverture chocolate for tempering only. False! couverture chocolate is delicious and makes a wonderful eating chocolate as well.

The extra cocoa butter gives it a fantastically smooth texture, and the fine quality of the cocoa beans give it good flavor. However, it's typically more expensive than other chocolate, so economically it makes the most sense to save couverture chocolate for times when great taste and texture are paramount.

Couverture is ideal for tempering and dipping, and this is where it really shines. Use it in any candy recipe where you want a coating with a deep chocolate flavor, a beautiful shine, and a healty "snap" when you bite into the candy. Use it to make chocolate bars, cover truffles, or make clusters or barks

can you bake with couverture ? it depends.Becauseit contains a greater percentage of cocoa butter, it might behave different in recipe that call for melted chocolate, like cakes or brownies. The different proportions of fat to sugar and cocoa solid might be a problem, depending on the recipe. In most cases, it's best to bake with a chocolate intended for baking and save the couverture for dipping.

Where Should I Buy Couverture Chocolate ?

Thanks to the internet, you no longer need to visit a specialty store or buddy up to a gourment food distributor to acquire couverture chocolate! You can often buy directly from a specific company's website, or visit chocolate distributors like world wide chocolate, chocosphere, or gourmail. Amazon even carries some types of couveerture chocolate!

Many fine chocolate makers produce couverture chocolate, including Amano, Cellebaut, El Rey, Felchlin, Guittard, Lindt, Scharffen Berger, and Valrhona.

There's not a "top" or "best"couverture chocolate to recommend, as it comes down to personal taste and preference. My recommendation is to sample different brands over time, if possible, to find your personal favorite couverture.

What Should I make With Couverture Chocolate ?

First of all, to properly appreciate couverture  chocolate, you need to be comfortable tempering chocolate. Once you've mastered tempering, take your chocolate for candy coating and enrobing, and creating decoration which can be employed in cake decoration or a garnish.

Sources @http://blog.gygi.com/blog/2011/11/07/faqs-compound-vs-couverture/
@https://www.thespruce.com/couverture-chocolate-520352