With a strong cocoa flavour, this milk compound coating can be melted to be used for dipping, drizzling or enrobing! As this isn’t a chocolate couverture, there is no tempering required and it’s super-easy to work with. Simply melt, use and then let it harden to a matte finish.

Applications 

Bakery & Patisserie 

• Enrobe or dip - After melting, you can dip or enrobe pastries, doughnuts, cakes or muffins.
• Layer onto a traybake – As a final layer, this can help finish your millionaires shortbread, or ripple into a rocky road!
• 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 Milk 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.