Compound or Pure Chocolate | Which gives outstanding baking results?
Learn about what is compound chocolate and pure chocolate through the in-depth comparison between the chocolates, ganache and brownies. With this comparison you will understand what is compound chocolate & pure chocolate as well as which chocolate gives outstanding baking results.
AUTHOR : KHUSHALI PATEL
*For the best results, read the entire post & follow the instructions.
When was the last time you used compound chocolate or thought of using it for baking?
I am certain that you are making this mistake but we have all been there. Don’t get me wrong. I have used compound chocolate in the beginning for a really long time. But once I found out that I was using the wrong chocolate for baking and what the difference is, I have never looked back.
Chocolate can be confusing because of the endless varieties and types available in the market. But a common question many of you have is: what is compound chocolate and what is the difference between compound and pure chocolate.
In this post, I aim to resolve this confusion for you. It is important to remember that each chocolate has its own functions and uses. No chocolate is good or bad. Rather they have their own specific uses.
To help you understand the difference between the two in an approachable and easy manner, I have compared them in-depth. Once you read this post entirely, you will know the difference between the two, the effects they have on common baked items and not only that, you will also know which chocolate to use when.
I will not be going in-depth in the chocolate making process because it deserves a post of its own.
So, are you ready to resolve this confusion once and for all?
What is chocolate?
Chocolate, an aromatic and flavourful ingredient, is grown on Cacao trees found in different parts of the world. The cacao beans or pods from these trees are harvested and go through a complex yet intricate process to give us different types of chocolate.
After an extremely long process, the cocoa beans crack open, giving us cocoa nibs. The nibs are ground, producing a paste known as chocolate liquor or cocoa mass.
Chocolate liquor mainly constitutes two major components, each with its unique characteristics. They are cocoa solids and cocoa butter. The chocolate gets its flavours and aromas from the cocoa solids, while cocoa butter is responsible for its glossy appearance. The cocoa solids are further processed to give cocoa powder.
Chocolate comes in various types that give us a range of products. They are – dark chocolate, milk chocolate, white chocolate and ruby chocolate. However, each chocolate manufacturer has its own unique production process making each chocolate available different.
Chocolate also comes in various forms ranging from chocolate bars, cocoa powder, chips, compounds and others. However, compound chocolate and pure chocolate are the most commonly used chocolates.
What is pure chocolate?
Pure or Real chocolate consists of ingredients primarily extracted from the cacao beans of the tree (cocoa solids and cocoa butter). However, the ratio of the ingredients differs from manufacturer to manufacturer.
The composition of pure chocolate – Cocoa Solids or Cocoa Mass, Cocoa Butter, Sugar, Milk (only in milk and white chocolate), Soya Lecithin, Vanilla
Pure chocolate comes in various forms – dark, milk, white and ruby, each with its characteristic flavours and aromas.
Couverture chocolate, a type of pure chocolate, is high quality because of the higher percentage of cocoa butter. Because of this, it is shinier and flowy compared to pure chocolate. Pure chocolate is thicker because of the higher percentage of cocoa solids.
Pure and couverture chocolates are known for their creamy mouthfeel and range of flavours and aromas they have. They also have lovely melt-in-your-mouth characteristics that make them favourable for many.
What is compound chocolate?
Compound chocolate, also known as coating or baking chocolate, is considered a cheaper alternative to pure chocolate. It comes in different types – dark, milk and white, similar to pure chocolate. As it’s easy to use and readily available these days, it’s the preferred chocolate for many.
So why is compound chocolate a cheaper alternative?
The main difference between compound and pure chocolate is the fat. While pure chocolate uses cocoa butter as the fat, compound chocolate uses hydrogenated fats (vegetable oil) as the fat, making it affordable.
The Composition of Compound Chocolate – Cocoa Powder, Hydrogenated Fats and Sugar
Because of the vegetable fats, compound chocolates lack flavour and have a poor mouthfeel. It also doesn’t need to be tempered and melts quickly.
What is the difference between compound chocolate and pure chocolate?
To better understand the difference between compound and pure chocolate, I have compared them in three different ways –
- The chocolate comparison
- The ganache comparison
- The brownie comparison.
Here is what I found:
Top – Compound Chocolate
Bottom – Pure Chocolate
Top – Melted Compound Chocolate
Bottom – Melted Pure Chocolate
The Chocolate Comparison
Appearance
Pure Chocolate – It had a typical chocolate colour that was reddish-brown with a matte appearance.
Compound Chocolate – It was dark brown. It was also shiny because of the vegetable fats present.
Taste
Pure Chocolate – It was exploding with a range of flavours. After eating the chocolate, the lovely fruits and roasted flavours lingered for quite some time.
Compound Chocolate – It had a minimum amount of flavour. However, after eating, the taste of oil lingered in my mouth.
Mouthfeel
Pure Chocolate – The chocolate was smooth and creamy. It melted in my mouth instantly, which made it extremely enjoyable.
Compound Chocolate – Although it melted fast, it left a fat residue on my tongue after consumption.
Time of Melting
*The chocolates were heated at the same temperature
Pure Chocolate – It took 2 minutes 03 seconds precisely to melt completely.
Compound Chocolate – It melted in just 2 minutes.
Texture after melting
Pure Chocolate – After mixing the chocolate, there were no lumps. It was thicky, creamy and held its shape well.
Compound Chocolate – While mixing, the chocolate began to seize, causing lumps. I had to stir the chocolate for approximately 30 seconds to get rid of them. It indicated that the melting qualities between both are, in fact, different.
Top – Compound Chocolate Ganache (Warm)
Bottom – Pure Chocolate Ganache (Warm
Top – Compound Chocolate Ganache (Room Temperature)
Bottom – Pure Chocolate Ganache (Room Temperature)
The Ganache Comparison
I prepared a ganache with the ratio of 2 parts chocolate and 1 part cream. These are the differences I observed:
Mixing
Pure Chocolate – The cream and chocolate combined quickly.
Compound Chocolate – While combining the cream, the mixture was extremely grainy.
Appearance and Texture
Pure Chocolate – The ganache was reddish-brown. The texture of the cream was creamy, fluffy and firm. Even after leaving it out for 30 minutes, there was no change in texture.
Compound Chocolate – The ganache was dark and flowy. After leaving it out for 30 minutes, it solidified. The texture was similar to a chilled ganache.
Flavour and Mouthfeel
Pure Chocolate – The ganache retained the flavours and mouthfeel of the chocolate.
Compound Chocolate – The ganache had flavours from the cream and minimal chocolate flavour. However, it left an oily mouthfeel similar to the compound chocolate.
Top – Compound Chocolate Brownie
Bottom – Pure Chocolate Brownie
Top – Compound Chocolate Brownie
Bottom – Pure Chocolate Brownie
The Brownie Comparison
I used the same recipe and technique and took the same time to make the brownie. I baked both types of brownies simultaneously.
Melting and Mixture Preparation
Pure Chocolate – The first step in making the brownies was to melt the butter and chocolate. It melted quickly into a smooth liquid. It was easy to mix in the other ingredients.
Compound Chocolate – The butter and chocolate mixture was grainy, and mixing in the other ingredients required a bit of hand power as the chocolate began to harden.
Brownie Batter
Pure Chocolate – The brownie batter was flowy, smooth and creamy.
Compound Chocolate – The batter did not flow easily.
Baked Brownie: Appearance and Texture
Pure Chocolate – The brownie had a lovely shiny appearance with a crinkled top. While cutting, moist crumbs were present on the knife, which meant it was fudgy.
Compound Chocolate – The brownie had a dark and shiny appearance without a crinkle top. The brownie looked fudgy. While cutting the brownie, there were no moist crumbs and a greasy appearance on the knife.
Flavour and Mouthfeel
Pure Chocolate – The brownie was flavourful that lingered on for a long time. It was fudgy and melted in my mouth.
Compound Chocolate – Although the brownie looked fudgy, it was cakey and oily. It also lacked flavour.
Top – Compound Chocolate Brownie
Bottom – Pure Chocolate Brownie
Top – Compound Chocolate Brownie
Bottom – Pure Chocolate Brownie
Which chocolate provides the best baking results?
Through this in-depth comparison, it is evident that, for baking purposes, pure chocolate is the correct choice. However, it does not mean that compound chocolate; can’t be used for anything.
Let me be more specific.
It was evident that compound chocolate is temperamental, and it can’t withstand heat very well. However, if you are starting your journey in baking, you can use compound chocolate for coating homemade chocolates or truffles. You can even use it to decorate your cakes with chocolate curls and other garnishes. Because it doesn’t need tempering, you can use this chocolate when the weather does not support pure chocolate; and you don’t have the resources to help you (equipment or time).
Pure chocolate is much easier to use. It also gives the added benefits of flavour, texture, mouthfeel and appearance. It provides exceptional results in every baked dish. Tempering is a skill of its own. However, if you do not have the time, or equipment to support yourself against the weather conditions, it can be unnecessary. But it does not mean that it’s not a skill that you should learn.
When it comes to affordability, many local brands provide pure chocolate at a much more reasonable price.
Tip- How to know which chocolate is pure or compound while purchasing? Look at the ingredients(details given above) mentioned on the label of the chocolate while purchasing.
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Frequently Asked Questions
Does chocolate liquor contain alcohol?
No! Although the word liquor is present, it does not contain any alcohol.
Is it safe to have compound chocolate directly?
Yes, it is safe. However, I do not recommend eating high amounts as it is proven that pure chocolate is safer with additional health benefits.
Final Thoughts
The best way to approach compound and pure chocolates for baking are to use them according to their strengths rather than using a single type of chocolate for all your needs. It will ensure that using chocolate will be easier for you and more practical.
Hi! I'm Khushali Patel, a cookie-loving professional pastry chef, recipe developer and content creator whose aim is to guide you to find more happiness in your baking journey every step of the way.
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