
Making Compound Chocolate
Find innovative production technology for making compound chocolate and connect directly with world-leading specialists
Compound chocolate is a known alternative for pure chocolate. It uses vegetable fats that are semi-solid at room temperature as an alternative component. Compared to regular chocolates, they can deliver a richer cocoa flavor using practical compound chocolate production methods. It also does not have to undergo tempering due to the natural, glossy texture of vegetable fats.
Technology picks for making compound chocolate

Automatic chocolate processing line
In modern confectionery production, achieving consistent quality of chocolate, creams, ...

Horizontal ball mill for chocolate refining
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Chocolate processing unit for mixing and grinding
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Tube heat exchanger for chocolate and cocoa liquor
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Compound chocolate vs. couverture chocolate
Compared to compound chocolate, couverture chocolate is the highest grade of chocolate available in the market. For a chocolate to be couverture, it must contain a minimum of 35% cocoa solids and 31% cocoa butter. In terms of ingredients, you make compound chocolates using cocoa powder and vegetable oil. Couverture chocolate, in their turn, use cocoa butter and chocolate liquor. You need to conch couverture chocolate more deliberately, due to the high-fat content. It also needs to go through tempering – where it heats to an optimal temperature of 29-32 °C (84.2-89.6 °F) for beta crystals to grow and then cools down to 20 °C (68 °F). Compound chocolate processing does not involve tempering and is more manageable in terms of resources.
Is compound chocolate ‘true’ chocolate?
No. It is only an alternative to true chocolate – which contains cocoa solids, cocoa butter, and dairy fat – by US standards. However, EU regulations allow up to 5% of vegetable fats to be present in true chocolates. In general, the chocolate standards-of-identity requires chocolate to contain 50-60% cocoa butter and should exclusively use cocoa liquor. Any deviation from these standards becomes a compound coating or compound chocolate. Cocoa butter replacers or CBRs are also used as an alternative to cocoa butter. Their consistency makes it easy to mix with chocolate liquor. However, their tolerance to other fats is only up to 20%.

Who will buy compound chocolates?
Compound chocolate production usually serves for coating candies. Compound chocolate hardens more easily than normal chocolate. This is because it has vegetable fats as ingredients, and they don’t require much tempering, which means it’s easy to mold them to candies and other desserts. True chocolate needs tempering to harden properly.
It also serves confectionaries and bakeries that involve dipping food items in chocolate, such as chocolate-dipped strawberries and biscuits. Compound chocolates are a reliable alternative for couverture chocolate to use in chocolate fountains. They are also a practical choice for large servings of chocolates, such as caterers, restaurants, and other dessert businesses. Though the flavor and melt-in-mouth sensation are not the same as pure chocolate, it is still a cost-effective substitute and is relatively easy to work with.
Healthy cocoa butter alternatives for compound chocolate production
Usually, CBEs (Cocoa Butter Equivalent) and CBAs (Cocoa Butter Alternatives) are using vegetable oils with hydrogenated fat or trans-fat. They emulate cocoa butter and increase the shelf life of compound chocolates. This can, in turn, leads to major health issues, such as raised cholesterol levels, and can further develop stroke or heart disease. There is however an alternative to this, which is non-hydrogenated fat. Most food companies now use this kind of fat in their dairy products such as chocolates. Lauric fats, which are ingredients of CBEs, do now have non-hydrogenated fat alternatives.
Processing steps involved in compound chocolate making
Which compound chocolate technology do you need?

Chocolate tempering quality analyzer
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Chocolate moulding system for small-scale production
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Batch tempering solution for chocolate production
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Industrial chocolate flaking system
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Automatic one-shot moulding line for chocolate production
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Conching solution for chocolate processing
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Automatic chocolate shell moulding line
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Enrobing system for high-quality chocolate applications
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Inline chocolate filter for large particle removal
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Commercial chocolate refiner/conche
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Chocolate pump for confectionery production
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Chocolate storage tank for large-scale manufacturing
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Pre-refiner for chocolate processing
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Fully automatic chocolate processing line
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Chocolate processing unit for mixing, grinding, and conching
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Laboratory conching solution for small batches of chocolate
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Automatic chocolate processing line
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Ball mill for chocolate, cocoa, and nut products
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Double-overthrow conche for chocolate production
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Five-roll refiner for chocolate production
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Chocolate production belt line
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Chocolate moulding line for lentils, balls, and eggs
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Flexible chocolate moulding line for limited space production
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Chocolate tempering system
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Lab-scale chocolate chip depositor
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Chocolate quality analysis instrument
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Chocolate temper measurement device
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Cooling simulator for chocolate production optimization
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Laboratory cold-press chocolate shell maker
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Energy efficient chocolate tempering solution
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Laboratory chocolate tempering solution
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Small-scale chocolate enrober for laboratory use
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Depositing system for solid and filled chocolates
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Enrobing system for rapid changeover in confectionery production
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Cooling unit for chocolate mass extrusion
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Industrial melting tank for chocolate and confectionery production
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Chocolate pump for consistent mass transport
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Small scale chip depositor for confectionery production
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Aeration and aroma mixing system for chocolate production
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Robotic chocolate assortment system
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Volume-precise moulding for chocolate and fat masses
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Professional chocolate tempering system for chocolatiers
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Automatic chocolate mould loader
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Professional chocolate tempering system for artisan chocolatiers
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Industrial chocolate conching solution
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Melting mixer for bean to bar chocolate production
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Flowpack packaging machine for chocolate products
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Professional chocolate tempering equipment for efficient production
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Carton Tray Forming Machine for Biscuits
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Mixer for production of chocolate with inclusions
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Refining plant for chocolate
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Industrial melter for chocolate rework
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High-speed chocolate block melt machine
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Entry level cocoa roaster
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Small capacity cocoa grinder
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Entry level bean to bar line
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Small capacity chocolate melangeur
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