Compound Chocolate Coatings

Compound coatings are a no-temper alternative to couverture chocolate. Made from cocoa powder, sugar and vegetable fat rather than cocoa butter, they melt easily and set to a satin finish with a firm snap, so they suit bakers, ice cream makers and confectioners who want dependable results without tempering.

Which Compound Coating Should I Choose?

Start with the finish you want: dark, milk or white. Premium Dark Compound Coating, Milk Compound Coating and White Compound Coating sit alongside Callebaut's dark, milk and white coatings, and Callebaut also offers each colour in a non-hydrogenated fat version for recipes where the type of fat matters.

What Are Compound Coatings Used For?

Dipping, enrobing, coating and drizzling are where coatings earn their place - dipped biscuits, coated ice cream and decorated bakes. With no tempering step and an attractive price point, they are a practical pick for large batches.

Is Compound Coating the Same as Chocolate?

Not quite. Couverture contains cocoa butter, which is the part that needs tempering; compound coatings replace it with vegetable fat. You keep the chocolatey look and taste and gain a slightly higher melting point, which helps finished pieces hold their shape on display.