Cook's Tip

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Hi Friends I just thought that I would let you know about this just incase you did not know already for home chocolate moulding the most commonly used chocolate is compounded coverture, (sold in retail form as chocolate melts). Made with vegetable fat instead of cocoa butter, compound chocolate is more heat stable than true chocolate. Compound chocolate doesn't require 'tempering' and can be refrigerated or frozen without causing the fat solids to rise to the surface and create a bloom (the white powdery look you sometimes see on real chocolate products that have melted and then hardened again). Compound definitely loses something of the flavour of real chocolate and has very little aftertaste so personally I never use melts in a recipe that requires chocolate. If I'm eating all those calories I want every molecule of chocolate flavour going, but compound has its place! It's easy and fun to work with and when melted it can be thinned with a little Copha or Kremelta if it is too thick for your purposes, so it's ideal for chocolate dipping bananas which will be stored in the freezer until required.