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Compound chocolate

Combination of cocoa, vegetable fat and sweeteners From Wikipedia, the free encyclopedia

Compound chocolate
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Compound chocolate is a product made from a combination of cocoa, vegetable fat and sweeteners. It is used as a lower-cost alternative to pure chocolate, as it uses less-expensive hard vegetable fats such as coconut oil or palm kernel oil in place of the more expensive cocoa butter.[1] It may also be known as "compound coating" or "chocolaty coating" when used as a coating for candy.[2]

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It is often used in less expensive chocolate bars to replace enrobed chocolate on a product. True chocolate containing cocoa butter must be tempered to maintain gloss of a coating. Compound coatings, however, do not need to be tempered. Instead, they are simply warmed to between 3 and 5 °C (5 and 9 °F) above the coating's melting point.[citation needed]

In the European Union a product can only be sold as chocolate if it contains a maximum of 5% vegetable oil.[3][4]

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