It is no secret that we at Gygi love chocolate. It lifts us up and never lets us down.
Unless it isn’t tempered properly.
Or it gets water in it.
Or it is stored in the freezer.
Or it is stored next to onions.
Or it is mixed with water-based flavors or colors.
Okay. Truth be told, our relationship with chocolate is rocky, at best. But here’s the thing, any good relationship is worth working for. Which is why will never give up.
But sometimes we want the easy way. Which is why we sometimes take the shortcut and use compound chocolate. Read more about the differences between compound and couverture chocolate here.
The purpose of this post is to introduce you to four brands of compound chocolate.
Introducing…
Callebaut Snaps. Learn more here. Shop here.
Guittard A’peels. Learn more here. Shop here.
Merckens Buttons. Learn more here. Shop here.
Peter’s Icecaps. Shop here.
If you’re wondering which tastes the best or is easiest to use, it really is a personal preference. Come into our store anytime to try them for yourself.
Want to learn more? Check out these other posts about compound chocolate.
Learn about the difference between compound and couverture chocolate.
Learn how to melt compound chocolates.
Do you have more questions? Ask us!
