Description
Product Range
Dark Chocolate Compound
Deep, rich cocoa colour with a clean chocolate flavour and moderate sweetness. Works well for enrobing cakes, biscuits, and wafers, and is the standard choice for chocolate-coated bars. The lack of dairy notes means the chocolate flavour comes through clearly.
Milk Chocolate Compound
Creamy, sweet, and crowd-pleasing. The milk solids create a gentler flavour profile that works particularly well in moulded figures, filled chocolates, and coatings for children’s products. Melts smoothly at processing temperatures between 40–45°C.
White Chocolate Compound
Made with cocoa butter alternatives, whole milk solids, sugar, and vanilla. The base colour is ivory to cream. Often used for drizzling, decorative coatings, or as a contrasting flavour layer in multi-component confections.
Flavoured Compounds
Beyond the classic three, we produce strawberry, orange, blueberry, mango and other flavoured variants. Custom flavour development is available for larger volume requirements.
Why Compound Over Couverture for Your Application
- No tempering machine required – saves equipment cost and process time
- More stable in warm climates and extended supply chains
- Longer shelf life compared to couverture in coated applications
- Cost-effective without sacrificing product quality at commercial scale
Typical Applications
Biscuit coating, wafer dipping, cake decoration, moulded figurines, chocolate bars, ice cream coatings, bakery drizzles, and confectionery centres.
Packaging
Slabs: 500 gram slabs – convenient for smaller operations
Blocks: 10 kg blocks – standard for commercial production runs
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