If you’ve ever wondered about the difference between couverture and compound chocolate, you’re not alone! These two types of chocolate may look similar, but they have distinct ingredients, uses, and qualities that make them better suited for different applications. At Weigh 'n Pay, we stock Cadbury Compound Buttons, Italian Couverture Buttons, and Choc Chips in Milk, White, and Dark, ensuring you have the perfect chocolate for melting, baking, and more.
What Is Couverture Chocolate?
Couverture chocolate is high-quality chocolate with a high cocoa butter content (at least 31%). It is smooth, glossy, and melts beautifully, making it ideal for:
Tempering and coating – perfect for chocolate decorations, pralines, and truffles.
Dipping and moulding – it sets with a crisp, shiny finish.
Ganache and fine desserts – its rich cocoa butter content gives a luxurious mouthfeel.
At Weigh 'n Pay, our Italian Couverture Buttons are a fantastic choice for those who want premium-quality chocolate with a superior taste and texture.
What Is Compound Chocolate?
Compound chocolate is made with vegetable fats instead of cocoa butter, making it more affordable and easier to work with. It’s a great option when:
You don’t want to temper chocolate – compound chocolate melts and sets easily.
You need a budget-friendly chocolate for bulk baking.
You’re making coatings and decorations that don’t require a perfect snap or shine.
Our Cadbury Compound Buttons are a delicious and convenient choice, especially when you need a reliable chocolate that’s easy to work with.
Tempering Couverture Chocolate
Tempering is a process of carefully melting and cooling couverture chocolate to ensure it sets with a smooth, glossy finish and a perfect snap. Here’s a simple method:
Chop the Chocolate: Finely chop couverture chocolate for even melting.
Melt Two-Thirds of the Chocolate: Use a double boiler, heating to about 45-50°C for dark chocolate and 40-45°C for milk or white chocolate.
Add the Remaining Third (Seeding Method): Stir in the remaining unmelted chocolate to bring the temperature down to 27-28°C for dark, 26-27°C for milk, and 25-26°C for white chocolate.
Reheat Slightly: Warm the chocolate back up to 31-32°C for dark, 29-30°C for milk, and 28-29°C for white.
Use Immediately: The chocolate is now tempered and ready for dipping, moulding, or coating.
Choc Chips – Perfect for Baking!
For baking enthusiasts, we also offer Choc Chips in Milk, White, and Dark, which are specially designed to hold their shape in cookies, muffins, and cakes. These chips have a lower cocoa butter content, preventing them from melting completely while baking.
Which Chocolate Should You Use?
For professional-quality chocolates and desserts: Choose Italian Couverture Buttons.
For simple, fuss-free melting and coatings: Use Cadbury Compound Buttons.
For baking cookies, muffins, and cakes: Our Milk, White, and Dark Choc Chips are your best bet.
No matter what you’re making, we have the right chocolate for your needs. Visit Weigh 'n Pay to stock up on the best chocolates for your next creation!
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