With a classic dark chocolate flavour, this premium dark compound coating is ideal for bakers in need of a coating with a smooth, rounded chocolate taste. And being a compound and not a couverture, there's no need for tempering! Melt with your preferred method and apply to your products. Allow to harden in the fridge and your cakes and pastries will have a delicious dark chocolate flavour coating with an attractive matte finish. 

What are customer saying about Premium Dark Compound Coating?

“We’ve replaced 40% of the chocolate in our brownies for premium dark compound coating, which is working a charm and helping keep costs down!” - Tracey Kindred, Heavenly

Applications  

Bakery & Patisserie  

• Enrobe or dip your baked goods – Once you’ve melted the coating, you can dip or enrobe your baked goods. Once set, these can be displayed and ready for sale! 
• Layer on a traybake – Finish your rocky road with drizzle, or rippled, feathered effect, or close your traybake with a layer of premium dark compound 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.

• For a bakery ganache – This coating can be used to make a thick set filling or a layer in a traybake!

How to Use Premium 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.