Dark Compound Coating

Dark compound coating gives bakes and confections a rich, chocolatey look and taste without tempering. It is made with cocoa powder and vegetable fats in place of cocoa butter, so it is quick to melt, sets with a satin finish and, thanks to its higher melting point, stays looking good in a display counter for longer.

Which Dark Coating Should I Use?

We list three: Premium Dark Compound Coating, Callebaut Dark Compound Coating, and Callebaut Dark Compound Coating made with non-hydrogenated fat. Pick the non-hydrogenated fat version if your recipe or customers call for it. The range also covers different cocoa solids levels, so you can choose how intense you want the flavour.

What Can I Make With Dark Compound Coating?

Moulding, enrobing, dipping and drizzling are all covered. Use it to decorate cakes and baked goods, finish traybakes with a dark drizzle or enrobe bars and biscuits. Want a tempered dark chocolate instead? Take a look at our dark couverture range, or browse milk and white compound coating.