Tag: plus point of compound chooclate

In India and other countries nowadays compound chocolate is getting popular because of its “no tempering needed” and “low cost”. Its common names are baker’s chocolate, confectioner’s chocolate, coating chocolate. Ofcourse if we are changing the structure of chocolate from its pure form to compound form there are plus points and minus points of that, explained below: Plus Points of Compound Chocolate:Due to addition of vegetable oil instead of cocoa butter it gives low viscosity and is easy to be moulded or used as a covering for cakes or confectionery. Compound chocolate does not require tempering that means a novice ... Read more