Many confectionery manufacturers have reformulated their compound-chocolate coatings (aka “compound chocolate.” And if you work in the kitchen dipping confectionary items, this matters a lot. Here’s what you need to know about melting modern compound chocolate.
What is “compound chocolate” and how is it different?
First, a quick refresher.
Compound chocolate (also called coating chocolate, chocolate coating, or candy melts) is NOT true chocolate in many regulatory senses. It generally replaces the full cocoa-butter based fat system of couverture chocolate with other vegetable fats (or blends thereof) and uses cocoa powder, sugar, sweeteners, and emulsifiers for flavor and structure.
Because of that, the working and melting behavior of compound chocolate is different (ease of use, melting point, tempering needs). Also, the regulatory/labeling situation is different (what ingredients you can call “chocolate” and how you label it).
This helps set the stage for why manufacturers often switch the fats/oils used in compound chocolate, and why users (home and professional chocolate coaters and candy makers alike) need to understand how to melt them.
What were the old fats/oils used in compound chocolate?
Historically, simpler compound coatings often used:
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Partially hydrogenated vegetable oils (soybean oil, cottonseed oil, etc.) or hydrogenated blends to raise the melting point and improve stability.
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Lauric fats (i.e., palm kernel oil, coconut oil) or fractionated tropical fats (palm kernel stearin, palm mid-fractions) because of functionality and cost.
What are the “new” fats/oils being used in compound chocolate now?
The overall drive has been toward fats with no industrial trans fats, more stable melts, better functionality in warm environments, sustainability concerns, and compliance with new regulatory demands for health (i.e., removal of partially hydrogenated oils). Over the past few years, manufacturers have been shifting their formulations. And some of the newer fats/oils include:
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Non-hydrogenated vegetable fat blends like fractionanted palm kernel and palm oil blends to avoid trans fats.
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More sophisticated cocoa butter substitutes or cocoa butter equivalents in fortifying coatings or chocolate-type products. In the U.S. market though, there are regulatory constraints (for example, if it wants to be labeled true “chocolate” in the U.S. it cannot contain interesterified vegetable oils).
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Tropical lauric fats (palm kernel oil, coconut oil) but blended so the stability and melting profile fit modern demands (e.g., bloom resistance, oil migration control) so coatings maintain luster, heat resistance, and oil-fat transfer resistance.
So basically, these “new oils” are essentially improved vegetable fat systems and/or specifically processed cocoa butter substitutes rather than older hydrogenated vegetable oils.
Why did manufacturers change their recipes?
We get it, it is frustrating when you go to use a product you have trusted for decades and suddenly it isn’t behaving the way you are used to. But there are several reasons driving this change in compound chocolate; namely:
1. Health and Regulatory Pressures
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There has been a global push to remove industrially produced trans fats. That means manufacturers had to reformulate partially hydrogenated oils.
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Some jurisdictions, like the U.S., limit the use of labeling certain fat substitutes in chocolate. For instance, to be labelled as “chocolate” (not just “coating” or “compound”), cocoa butter MUST be used.
2. Functional and Process Advantages
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Some older fat systems might bloom more easily, have lower melting control, and are less stable.
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New fat blends allow for better heat resistance. This is especially important for coatings in warm or humid climates. With it also comes improved mould release, better gloss, and less oil migration (aka fat bloom).
3. Cost and Supply Chain
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We will admit it! Cocoa butter is expensive! And it is also subject to price volatility. Lately, everything seems to be harder to find and just costs more. While true “chocolate” uses cocoa butter, compounds can use less expensive fats. Thus, compound coatings using alternative fats provide cost savings.
What does this mean for melting and dipping with new formulas?
Ok, here it comes. Perhaps the most important part—if you are coating, dipping, or enrobing using compound chocolate, you might need to adjust your thinking and your process a little bit. The melting point, working and melting temperature, and cooling behavior of modern compound chocolate might differ because the fat system is different.
Granted, you do not need to fully “temper” compound chocolate (because they don’t rely on cocoa-butter polymorphism). However, you still need to control temperature and avoid contact with moisture or water. For most compound chocolate, it is important to melt to 120-125 °F before dipping to fully melt the fat system, ensure flowability, eliminate chunks, and ensure good coverage. And then, often, you will need to bring the temperature back down a little bit before dipping. So remember, melt high and dip a little lower!
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Example: the handling instructions for Guittard compound coatings states to carefully heat to 120-125 °F, stirring continually, then cool to 105-110 °F, where at this point it is ready to use.
Incomplete melting will likely mean higher viscosity, uneven coat thickness, poor coverage, and a slower set. The higher melting temperature ensures full fluidity and better coating application, especially around irregular shapes. But, you also don’t want to overheat it, which will degrade fats, cause bloom, or diminish the flavor and finish. And after dipping, set the coated items in an environment with good air circulation and a moderately cool temperature (many instructions caution against refrigeration because of water condensation).
In practical terms: Heat carefully. Use a thermometer. Avoid moisture. Work at room temperature. Provide proper cooling after dipping.
Conclusion
If you are switching from an older formulation to a newer one (hint, you might not even know the formulation has changed), simply check to see if the recommended melting and working temperatures of your compound chocolate have changed.
