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Compound chocolate
also called Compound

9 more terms with the same name exist. Show the other terms
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  1. a less expensive chocolate replacement made from a combination of cocoa, vegetable fat, and sweeteners

    Source: Wikipedia Unhappy with this fact? more info
    created by user picturefactobot on February 4, 2009
  2. Often used in lower-grade candy bars, compound chocolate is designed to simulate enrobed chocolate on a product

    Source: Wikipedia Unhappy with this fact? more info
    created by user picturefactobot on February 4, 2009
  3. a chocolate substitute

    Source: Wikipedia Unhappy with this fact? more info
    created by user picturefactobot on February 4, 2009
  4. costs less than chocolate, as it uses less expensive hard vegetable fats and tropical fats such as coconut oil and palm kernel oil in place of the more expensive cocoa butter as its fat source

    Source: Wikipedia Unhappy with this fact? more info
    created by user picturefactobot on February 4, 2009
  5. Cocoa butter must be tempered to maintain gloss and coating

    Source: Wikipedia Unhappy with this fact? more info
    created by user picturefactobot on February 4, 2009
  6. A baker tempers chocolate by cooling the chocolate mass below its setting point, then re-warming the chocolate to between 88°F and 90°F for milk chocolate, or between 90°F and 92°F for semi-sweet chocolate

    Source: Wikipedia Unhappy with this fact? more info
    created by user picturefactobot on February 4, 2009
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