COMPOUND CHOCOLATE Meaning and
Definition
-
Compound chocolate is a type of chocolate-like product that is composed of vegetable fats and cocoa powder, instead of cocoa butter which is typically used in traditional chocolate. It is often used as a substitute for real chocolate in various confectionery applications due to its lower cost and easier handling.
The composition of compound chocolate involves a blend of various vegetable fats, usually hydrogenated oils or fats that have been modified to resemble the physical properties of cocoa butter. These fats are mixed with cocoa powder to provide the chocolate flavor. The cocoa powder used may vary in terms of its purity and quality, ranging from low-grade to premium.
Compound chocolate undergoes a different manufacturing process compared to regular chocolate. It does not require tempering, which is the controlled cooling and reheating process used to allow the chocolate to solidify with a smooth and glossy appearance. This makes it more convenient for industrial production and home use.
Although compound chocolate may resemble real chocolate, it generally lacks the same depth of flavor and texture that is characteristic of chocolate made with cocoa butter. Consequently, it is considered an inferior alternative by many chocolate enthusiasts. However, compound chocolate is ideal for applications where the cost of production is a significant factor or when the final product does not heavily rely on the taste and texture of traditional chocolate.
Etymology of COMPOUND CHOCOLATE
The word "compound chocolate" combines the term "compound" and "chocolate", both of which have separate etymologies.
- "Compound" in this context means a substance formed by combining two or more elements or ingredients. It comes from the Latin word "componere", meaning "to put together" or "to arrange". The term "compound" is often used in the food industry to refer to a mixture or combination of various ingredients.
- "Chocolate" originates from the Nahuatl (Aztec language) word "xocoatl", which referred to a bitter drink made from cacao beans. The word passed into Spanish as "chocolatl" and then to English as "chocolate".
When the term "compound chocolate" is used, it usually refers to a type of chocolate that is made with ingredients other than cocoa butter.
