The variety of chocolate available in the supermarket can often be overwhelming. From compounds to couvertures, from 55% cocoa solids to 80% cocoa solids, there is a wide range of delicious stuff to choose from. Since many beginners may not know which chocolate to go with for their baking adventures, that’s where I come to your rescue! In the last post, I discussed some good quality chocolates you can find in the market. In this post, I will be dealing with the essential difference between compounds and couvertures, and when to use which.
I get asked a lot which chocolate I use in my baking recipes, and whether chocolate compounds can be substituted for dark chocolate. To deal with these questions, we will first need to know what differentiates compounds from couvertures.
COMPOUNDS v/s COUVERTURES
As discussed in the previous post, the two major constituents of baking chocolate, that are responsible for its flavour and quality, are chocolate liquor and cocoa butter. These two ingredients determine the chocolate’s taste and worth. The superior the nature of chocolate liquor and cocoa butter, the finer the chocolate tastes.
In a chocolate compound, the chocolate liquor is replaced with cocoa powder, and cocoa butter with vegetable oil. While such substitution does make the chocolate affordable, as compared to couverture chocolate, compound is not ‘real chocolate’.
Other than flavour, cocoa butter and chocolate liquor also determine the finish and texture of a chocolate bar. Couverture chocolate is glossier in appearance, melts readily in the mouth and has a snap. It is then not incorrect to say that couverture chocolate is a superior baking chocolate.
TEMPERING CHOCOLATE
However, in terms of handling and working with chocolate, couverture is more demanding than compounds, as it requires to be tempered. Tempering is a process of heating chocolate, and then cooling it to bring to a temperature at which it exhibits the best texture, flavour and finish. While couverture chocolate needs to be tempered, chocolate compounds can simply be melted and used. If not tempered, couverture baking chocolate may ‘bloom’.
Tempering, as a process, is used when making candies, truffles and other dipped items, and is NOT required while baking. So a slab of chocolate can simply be melted and used in recipes like cakes and brownies.
However, since chocolate is usually the hero of recipes where its used, and responsible for determining the overall taste, a higher quality chocolate is recommended. In a recipe like dark chocolate ganache, where only chocolate and cream is used, the superior the baking chocolate, the tastier your ganache will be!
CAN I USE CADBURY DAIRY MILK CHOCOLATE FOR BAKING?
Dairy Milk and other ‘eating’ chocolates contain sugar, vanilla and milk to enhance their taste and make them melt readily in the mouth. While it may make the chocolate tastier to consume directly, it is not desirable in baking. Addition of such stabilisers in baking chocolate not only disturbs the proportion of the recipe, but also melts unevenly and tends to separate while heating. However, if a recipe calls for dark chocolate, you can use a good quality ‘eating’ chocolate and melt it properly, making sure it doesn’t burn. Since dark chocolate contains a very small amount of sugar, the balance of the recipe would not be noticeably affected.
Hello. I'm Shivesh Bhatia, a food blogger and food stylist from Delhi, India. Welcome to Bake With Shivesh, where I'll help you create magic in your kitchens with my simple recipes.
Nice……… I like this tip. I am gonna remember this tip for my next baking. I will share my cake pic with you
Thank you 🙂
I want a tutorial or a write up with the recipe pf bon bons and truffles pls..
TIA.
Should we not use compound chocolate at all for baking?
nope!
Can we use compound for brownies and hot chocolate
Then what can compound chocolate use for? Decorations?
But when the recipe asks for dark chocolate, is it okay if we use prouts like Cadbury Bournville or Lindt Dark Chocolate?
Those burn very quickly so you will have to be careful. cooking chocolate is better to use
Hi shivesh , I really liked your article. But I’m still confused with what kind of chocolate I need to use for baking. For eg.i have Cadbury Bournville 70%dark chocolate. Is it suitable for brownie. Or we have to use any other cooking chocolate. Can u suggest more chocolate for baking.
Which chocolate should I use for chocolate ganache for tart. Please suggest brand too. Thanks!
You can use cocoa craft/ callabeut 🙂 I recommend using couverture chocolate
where can one source callabeut in India??
Which chocolate should i buy for choco lava cake ? which brand ?
So morde chocolate compound isn’t appropriate for baking??
not recommended
Whats the difference between amul 55% dark chocolate and regal chocolate ? Are they same? Are they both coverture ?
Can i use amul for ganache ? Will that taste bitter? I waa using morde compund so far for ganache..
So we should not be using chocolate compound at all for ganache?? I have been using compound since long and wondered why my cake doesn’t shine? Also want to know, if we use couverture, then do we have to add sugar in it??
I would not recommend using compound for ganache and nope, you don’t need to add extra sugar for coverture
Hey
Thank you for this informative article.
I got a bar of dark compound instead of dark chocolate. Since it’s not good enough to be used in brownies or a ganache what do you suggest I use it for?
Hello Sonam
I’m glad you liked the article. You can chop it up and use it to make chocolate chunk cookies.
Thank you for the suggestion 🙂
I shall try it.
Hi Shivesh, can you use dark chocolate compound for doughnut toppings? Will it give the topping the hard texture? Like when you bite into it. The chocolate will crack.
Hii….i loved your 3 minute microwave mug cake recipe..its now a thing for most of my midnight cravings…i love eating it..but just wanted to know about a non-chocolate version of it..can i just omit coco powder and keep the entire recipe same for a vanilla mug cake??
How about Amul dark chocolate?? For brownies and cookies?
Hey…a small query…can is use AMUL DARK CHOCOLATE for baking !!? 😄
Thank you . Useful article. I am a beginner. Would like to know, what is the difference in using Chocolate ganache and eating Chocolate bar piece for Chocolava cakes / buns (after baking, while we cut it, chocolate oozes out) ?
Can I use Amul dark chocolate for making ganache?
Can we use dark compound for baking brownies and cookies?
Can I use dark chocolate compound Instead of dark chocolate in brownies and cookies???
Can i use silk for brownies? And what is the use of compound chocolates at all?
Which brand dark chocolate you recommend to make Brownies?
I have a lot of chocolate compound. Can I use it for dipping cake pops into? As in melt the compound and dip cake pops in it?
Hi Shivesh. I’ve been watching your videos for quite a while now. And I do try them too. But can I request you to mention in your videos which brand of chocolate you use and what type of chocolate (compound or coverture) ate you using. It’s will get easier for home bakers & beginners 😊. Thank you !!
I have purchased 90% amul bitter chocolate and I don’t like the taste of it. How can I use it up in brownies or cakes ? thanks 🙂
Hi, just wanted to ask that can we use white choco chips instead or is it just a bad idea? Thanks.
Hi. Can we use Amul dark chocolates for baking purpose as the brand offers wide variety of dark chocolates higher in cocoa content.
Hi Shivesh, Is untempered chocolate and coverture chocolate same? Can untempered can be used in baking?
Thanks much!
Can I use 90% bitter dark chocolate for brownies
Such a nice post for us cake lovers this is.
Can u use compound chocolate for brownies? I bought alot of it. Please suggest how to use it other than in cookies.
Hi I have purchased Morde dark compound and White chocolate compound. Any suggestions how it can be used?
So Amul or bournville dark chocolates can be used as coverture?
Shivesh I’m a die hard fan of your recipies and I keep raving about you to my friends. May I know while baking brownies or making tart which dark chocolate compound should I use which is cost effective and has good amount of Cocoa.
According to me Morde and 2M is way too sweet but the most popular brand so I resort to this option but ain’t satisfied with sweetness.
Your revert would be much appreciated.
The best baker in the world!
hello! ive a question. which chocolate should i use for unbaked goodies but need not refrigerate after assembly? example, after melt, assemble then complete. can just leave it in room temperature & it will not melt.
Dark couverture chocolate ganache won’t be too bitter right? Using 2:1 ratio!
Hi ..when using dark couverture chocolate for cakes is it necessary to melt it and then use Or can we add it directly without melting?
Very nice information. In India, many people don’t know the difference between compound chocolate and couverture chocolate. Compound chocolate is made with junk food. In many countries, compound chocolate is banned.
Srikanth
http://chocolatemantra.com/
Hi, i wanted to make chocolate strawberries and after watching many videos i saw that people mix 50% coverture chocolate and 50% compound chocolate. was wondering if you have any suggestions on what compound chocolate brands i could use?
hey Shivesh….
I made few homemade flavored chocolates using morde compound chocolate. but after a day or two the chocolate turned powdery. I don’t know the reason.
can use please help me with this?
also can i use Callebaut for making such homemade chocolates.
I’m taking ur advice shiv!
hi, thanks for the article. i bought a bar of Mordes dark chocolate (not compound, it contains cocoa butter) for melting down and pouring over toffee, can i still use it to do that? i know how to temper chocolate but dont know if it will work on this. thanks!
Can we use amul dark chocolate for brownies
Hi shivesh.. How about using vanhouten is it good for baking ?
Hi, how about for chocolate chip cookies. Is it ok to use compound (van Houten dark chocolate)?
Can we use amul dark chocolate for brownies?
Hi Shivesh,
Thankyou so much for the information. Can I go for “2m Cocoa dark chocolate” for making ganaches?
I am beginner into baking, can I use morde white compound and amul 55% dark chocolate for making chocolate designs for my cake?
Okay My Opinion. I do a bit of Baking and I can tell you guys this. I use compound chocolate as Garnishes. I mean I wouldn’t want to buy expensive chocolate just for a garnish. When I made Banoffee pie or cheesecake, I would just grate some Compund Chocolate for toppings. There is nothing wrong with Compound Chocolate. However if you are baking and chocolate is the main star………You have to use couverture. That’s all I have to say.
Compund – Garnishes and decoration for cakes, pies, ice cream, etc.
Couverture – When your chocolate is the star of the dessert.
Hello Shivesh , I am a big fan of your cooking. Can you please tell if the amount of chocolate remain same in a recipe if we replace compound with couverture. Thank you
Hi Shivesh, just a small query, for the chocolate ganache, do we need to temper the coverture chocolate before put it in the cream? And if I don’t have a candy thermometer how do I temper coverture chocolate?
Hi Shivesh
I have a couple of questions:
1. do you suggest using pure chocolate over compound for any form of baking (if yes which brand )or is it essential to use compound (If yes which brand ) for some kinds of baked products
2.can you suggest a brand of pure chocolate chips available in India Bec most brands sell compound chips and accessing the imported ones ain’t easy.
I would not recommend using the compound for ganache and nope, you don’t need to add extra sugar for coverture
Just a dark chocolate that can be used for brownies?
Suggest a dark chocolate that can be used for brownies?
Hello, I have recently opened up a hot chocolate bomb business. (Spheres of chocolate shell with various ingredients inside). I have been using Cadbury melts for the shell and using the microwave to melt them down. But they are a bit temperamental. I’m your opinion, should I try couverture chocolate? And also can you temper couverture chocolate in the microwave?
Any tips would be greatly appreciated!
Instead of getting morde dark chocolate i found out morde dark compound. Can you please share link of good quality dark chocolate which i can use for baking? Please
I love this article sir…..
But sir i hv a question that can i use amul dark chocolate having 55% cocoa in this process to make ganache and choco chips??
I want to make pinata cake for my daughters birthday and Im unable to get compound chacolate here .. what chacolate can I use ..
Hello shivesh,
Can we use Van Houten couverture chocolate for brownies? Which chocolate do you suggest?
Greetings! Very helpful advice in this particular post!
It’s the little changes that produce the greatest changes.
Thanks a lot for sharing!
Nice………Like Chocolate Cake and Your Articles are Very Use Full. Thanks For Sharing information , I will share my cake pic with you
How Can Use Component of Brownie. Choco Cake Can Use Pure Chocolate.
Thanks For Sharing information……..