Dark in both flavour and finish, this compound coating is perfect for enticing those customers looking for treats with a more intense cocoa flavour… As this is a compound and not a couverture, there’s no tempering required! Simply melt with your preferred method and cool in the fridge once you’ve topped, dipped or dripped.

Applications 

Bakery & Patisserie 

• Enrobe or dip baked goods – Once melted, you can drip over or enrobe pastries, doughnuts, cakes or muffins. Once set, these can be shown on display in all their glory.

• Layer on a traybake – Finish your rocky road with a rippled, feathering effect, or close your traybake with a layer of chocolatey coating.

• Decorate pastries and desserts - Drizzle over pain au chocolat, croissants and cheesecake for chocolatey flavour in every bite. 

• Dip fruits - Half dip slices of orange and lemon or strawberries and use for decoration.

How to Use Dark Compound Coating

Working Temperature

The optimal temperature for this product is 50-52°C. It is important not to heat the product above 55°C to avoid burning the compound.

Fluidity

For increased fluidity, the compound may be tempered by adding fully hydrogenated lauric palm oil at a concentration of 3-10% during melting. For most applications a concentration of 7% is recommended.

Shell Thickness

For a thinner layer of compound on a dipped or enrobed product, polyglycerol polyricinoleate (PGPR) E476 may be added to the product during melting.

Troubleshooting

• Compound coating has streaks on the surface – When used in any applications where visible, the product should be immediately put in the fridge, as the compound coating needs to be shock cooled.

About Keylink Essentials

Specialising in versatile products that are easy to work with, the Keylink Essentials range represents quality, excellent value sweet ingredients for bakers, chefs and all who work in the world of chocolate.