Our compound coatings are an alternative to couverture chocolate, ideal for when you don’t want to temper, but you do want that chocolatey taste. Perfect for bakery and patisserie applications, whether you’re dipping, enrobing, coating or drizzling. Coatings harden to a satin gloss finish with a firm snap, but without the need for tempering.
Made from cocoa powder, sugar and fat, with no cocoa butter, chocolate compound coatings are popular with many confectioners and bakers for their robust cocoa flavour and sweetness, as well as their workability and attractive price point.
Offering reliable, consistent results and a range of flavours, dark, milk and white compound coatings are an essential item in every chocolatier’s kitchen for their quality and versatility!
Not sure which product is best for your application? Chat to our friendly team who will be happy to help!
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