Chocolates are available in many forms — milk, white and dark chocolates, not to mention in an array of flavors and textures that entice the taste buds!
However, have you ever wondered what type of chocolate all your favorite sweet treats are made up of?
At Chocolate Philosophy, we've put together a guide to take your chocolate knowledge a notch higher as we delve into the differences between the two main categories of chocolate: compound vs couverture.
What's the difference between the two types of chocolates?
Let's start with couverture chocolate -- this bar of high-grade chocolate is a product of the primary ingredients: cocoa butter & chocolate liquor. It undergoes tempering, a process through which the heating temperature is constantly manipulated to reach the desired texture. The tempering method can also be applied to candies, truffles, and other chocolate treats.
The next time you're about to eat chocolate, do a snap test- analyze the shiny texture and sound and feel it quickly melt in your mouth. That's the lure of couverture chocolate!
As for compound chocolate, the main ingredients used here are cocoa powder & vegetable oil instead of chocolate liquor & cocoa butter. This composition removes the need for tempering and allows the chocolate to be melted quickly. So, you may not see the same shine or hear a snap of the couverture chocolate, but compound chocolate is much easier to work with.
So, what we're saying is…
While compound chocolate works without the stress, couverture chocolate is made to impress! So, find which kind fits best and the endless possibilities that come along with it. With chocolate as the star, keep experimenting & create your masterpiece!