Non Tempering Convertue Chocolate,compound Chocolate.
Decorating By Briarview Updated 22 Nov 2006 , 8:50pm by sinderella
Are these the same? I want to make chocolate slabs and wraps and have been using Nestles Melts but I can purchase from Bakels Non Temp White Chocolate and Chockex Supreme (Non Tempering converture) in bulk but don't want to purchase if they are not the same.
If it's Non tempered does it work as well. I don't want the hassle of tempering it. Have googled for chocolate information but couldn't find much. Perhaps someone here can help me please. Thanks
they are not the same. anything with the word "couverture" in it means that it has cocoa butter in it. Cocoa butter is what gives you that silky mouth feel. Anything with the word "compund" means that veg oil is substituted for the cocoa butter, which gives you a waxy mouth feel. Compunds do not need to be tempered because of the oil instead of the cocoa butter. the cocoa butter is that white cloudy stuff that rises to the surface when stored incorrectly. They taste completely different and i think it is worth the effort to learn to temper. it is an easy process, pm me if you are interested.
HTH
Daniella
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