Compound chocolate is made from a mixture of cocoa powder, vegetable fat and sweeteners. Since compound chocolate don’t have cocoa butter, it melt at around 35°C to 37°C and don’t require tempering. This also makes it super easy to handle compound chocolate in hot Indian weather conditions.

Today in the bakery industry, compound chocolate is the most commonly used chocolate. The compound chocolate is also referred in industry as coating chocolate, non-temper coating, confectionary coating or baker’s chocolate. It is used as a low-cost substitute to couverture chocolate. Bakerykart has source compound chocolate from popular brands such as Vanleer and Van Houten. The compound chocolate is available in intense dark, semi-sweet, milk, white chocolate and are shipped across India.

No Return Disclaimer: During the Summers couverture and compound chocolate will melt and leak in transit. By purchasing these product you agree that return will not be accepted for these products.