“I just purchased some chocolate and am not sure if I have to temper it. I want something that is quick and easy to melt down. What do I use?”




There are two types of chocolate. There’s Compound Chocolate and Couverture Chocolate.

If you want chocolate that will be easiest to melt down for dipping, you should use a compound chocolate. Couverture chocolates require tempering.

What’s the difference?

Compound Chocolate: Compound chocolate substitutes the two main ingredients found in real chocolate. Instead of chocolate liquor, it has cocoa powder, and replaces cocoa butter with an oil. This means, for candy making, this chocolate can be melted down and dipped and will set up fine. It tastes a little different. Most people can’t tell, but when tasted next to a couverture chocolate, then the difference can be seen.

(Gygi’s Compound Chocolates: Callebaut Snaps, Guittard Apeels)

Couverture Chocolate: (Real Chocolate) As stated above, real chocolate has cocoa butter and chocolate liquor as main ingredients. This means that it requires more attention and preparation when being melted down. Unlike the compound coating, it cannot just be melted down. It has to be tempered. If it’s not, then the chocolate will bloom, or may not even set up properly. When it is tempered correctly, it sets up with a glossy shine, has a snap and melts in your mouth.

(Gygi’s Couverture Chocolates: Callebaut Callets, Peter’s Chocolate Bars & a whole lot  more!)

Short Answer: Use compound chocolate for less stress, and couverture chocolate to impress.

We hope this helps!

-The Orson H. Gygi Team

PS: If you’d like to learn more about tempering, then you should sign up for our free tempering classes taught during our Chocolate Extravaganza!

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