Chocolate is a confectionery product that comes in a variety of forms, including dark, milk, and white. Each variant has a unique flavour and texture that makes it suitable for a wide range of occasions, such as bars and chips or even hot cocoa. Irrespective of the mode of consumption, chocolate is a delectable treat that is universally adored. Despite the fact that chocolate comes in several varieties, there are only two basic types: real chocolate and compound chocolate.
The primary distinction between compound and real chocolate arises from the use of cocoa butter. In order to achieve a velvety texture and a delectably intricate taste, real chocolate is made up of cocoa butter, sugar, and cocoa solids. Alternatively, compound chocolate is made by substituting vegetable oil for cocoa butter and has a waxier texture and a softer flavour. Mass-produced candies and snacks typically contain compound chocolate, while high-end confectioneries like Toujours in Mumbai use real chocolate.
Real Chocolate vs. Compound Chocolate
Quality
Also known as couverture chocolate, real chocolate is made from cocoa butter, sugar and cocoa solids. Rich flavours and a smooth texture make it a delight to consume. The quality of real chocolate makes it a popular choice among professional chocolatiers. Compound chocolate, on the other hand, is made from vegetable oil instead of cocoa butter. It has a lower quality because of this. It is much more affordable than real chocolate and is often used in processed foods. In addition, compound chocolate is easier to produce because it does not require tempering (heating and cooling) to achieve a glossy finish.
Fat Content and Melting Point
One of the main differences between the two types of chocolate is the fat content. Real chocolate contains cocoa butter, which is a natural fat found in cocoa beans. On the other hand, compound chocolate contains vegetable oil. This is why compound chocolate has a waxy texture and is less flavorful than real chocolate. Another difference is in the melting point. Real chocolate has a lower melting point than compound chocolate, which means it melts more easily in your mouth. This is why real chocolate has a smoother texture and a more luxurious mouthfeel.
Difference
The main difference between real chocolate and compound chocolate is cocoa butter, which gives real chocolate its rich, textured taste. In human bodies, the cocoa butter melts at about 37 degrees, so it gives the real chocolate the perfect melt-in-the-mouth sensation. Compound chocolate is made from vegetable fats that have a higher melting point of about 45℃. This means that the chocolate takes longer to melt in your mouth than other types of chocolate. This is why even in warmer weather, compound chocolate stays solid and can be stored without temperature concerns.
Usage
Since compound chocolate is more affordable, many commercial confectionery brands use them to manufacture mass-produced chocolate products. Not only is compound chocolate affordable for mass production but its flexibility, versatility and lower price point make it popular among home bakers.
While compound chocolate may be more affordable and easier to work with, nothing beats the rich flavor and quality of real chocolate. It is important to understand the differences between the two to fully appreciate what you are consuming. At Toujours, we are committed to using only real chocolate in all of our products from cakes and entremets to chocolates, cookies and macarons. We believe in providing our customers with nothing but the best, and real chocolate is an integral part of that philosophy. Come and experience the luxury of real chocolate at Toujours and treat yourself to a truly indulgent culinary experience.
