Thank you for visiting our blog!

This concludes our class project, although you will likely see additional posts on this site going forward.  We hope that you have enjoyed learning about the cultivation, manufacturing, market forms and versatility of chocolate as much as we have.  We also hope that you enjoy the recipes and wine pairings we have recommended.  Whether you are an avid home baker or an aspiring chef like us, we want our research to inspire you to keep learning about the fascinating world of chocolate.  We especially appreciate all the comments and “likes” we received from people around the world.  That was a very nice surprise.  Thank you for visiting, and we encourage you to surf our site now and then.

-Jacqueline, Anique and Monoara

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Compound Chocolate

  • Compound chocolate is less-expensive non-chocolate product replacement made from a combination of cocoa, vegetable fat, and sweeteners.  It is also referred to as “compound coating”, “summer coating” or “chocolatey coating” when used as a candy coating.  It can be bought in blocks or as wafers.
  • Compound chocolate is most often used in lower-grade candy bars.  Less-expensive hard vegetable and tropical oils are added in place of cocoa butter.  Coconut oil and palm oil are the two most common oils found in this product.  Neither is particularly healthy, to boot.
  • However, on the upside, not only is this product cheaper, but tempering is not required.  It is simply warmed to between 3 °C and 5 °C above the coating’s melting point.

Welcome to our chocolate blog!

This blog will be the ongoing research of three aspiring pastry chefs at George Brown College as we investigate our favourite ingredient – chocolate!  As part of our baking and pastry theory class, we will blog about all things chocolate, including its origin, cultivation, varieties, processing, market forms, storage, usage and costs.

We will also be sharing blogs here and there about our relationship with chocolate as emerging  chefs, and about some exciting field trips that we have lined up.

We look forward to sharing our research with you, and welcome your feedback!

-Jacqueline, Anique and Monoara