Here at Daiana Food, we’re often asked, “What’s the difference between couverture chocolate and compound chocolate?”.
It’s important to know the difference between these two chocolate types to ensure you’re purchasing and using the correct ones for your needs. Whether you’re looking to use couverture or compound, this article will discuss both types of chocolates and the difference between them to help you choose which is right for you.
What is cocoa butter?
Before we get into the difference between couverture and compound chocolate, let’s quickly discuss the main ingredient that gives high-quality chocolate its rich, velvety texture—cocoa butter.
Cocoa butter isn’t chocolate, but instead the fat of the cocoa bean. It’s extracted from the cocoa bean and used as a raw material in the production of chocolate products. It’s not only responsible for giving chocolate its melting properties but also its creamy, melt-in-your-mouth texture.
What is Couverture Chocolate?
Couverture chocolate or “real chocolate,” has a high percentage of cocoa butter compared to other types of chocolates relative to their other ingredients. This makes it a higher quality chocolate.
To be labeled “couverture,” the chocolate must contain a minimum of 31% cocoa butter and 35% cocoa solids. However, due to its high quality, it can be more expensive,
but let us tell you—the taste and texture of couverture chocolate is worth the extra cost!
What is Compound Chocolate?
Contrary to its name, compound chocolate is considered an imitation chocolate, a non-chocolate product.
Its main ingredients include vegetable oils, sweeteners, and 8% to 18% of cocoa powder. In the absence of high quantities of cocoa butter and the increase in filler ingredients, compound chocolate is inexpensive to produce. This price point makes it an appealing ingredient for commercial confectionary companies aiming to mass-produce cheap chocolate goods for public consumption.
Which type of chocolate tastes better?
There’s no doubt that couverture is the higher-quality chocolate, but that doesn’t mean it’s the best tasting chocolate for everyone or the best chocolate for the product you’re making. That being said, we’ve described them below to give you an idea of what each has to offer.
Couverture chocolate tends to be more flavorful, creamier, and smoother. It shines, breaks with that signature chocolate snap, and melts perfectly over the tongue. It’s the preferred chocolate for enrobing fine candies, such as bonbons and truffles.
Compound chocolate tends to be sweeter due to its sugar content and more pliable from the addition of the vegetable oils. It’s commonly used in the manufacturing of food products, such as commercially sold candy bars and other chocolate snacks.
How do I identify cocoa butter chocolates from their labels?
Don’t let pretty labels and clever branding verbiage distract you. Buying high-quality chocolate shouldn’t be a chore. Let’s talk about how to identify chocolates that contain cocoa butter.
Not surprisingly, you can look for the word “cocoa butter.” Additionally, keep an eye out for the words “chocolate liquor” and “cocoa” or “cacao.” While “cocoa” and “cacao” differ in spelling, they’re referring to the exact same thing, cocoa.
As one of the premier chocolate deliveries in Singapore, give our chocolate delights a try, from chocolate covered almonds to gold coin chocolate treats—no matter what you choose, they’re all made from our carefully curated, rich and delicious chocolate!