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This is an inexpensive chocolate that's melted and used for dipping and molding. Since it's made with vegetable oils instead of cocoa butter, it's much easier to work with than ordinary chocolate. It also melts at a higher temperature, so it doesn't get all over your hands when you eat it. The downside is that it doesn't have the rich taste and texture of regular chocolate. Though it's considered to be a beginner's chocolate, it's still a bit fussy. It can scorch if you cook it at too high a temperature, or seize if you add even a drop of cold liquid to it after it's melted.

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Also known as

  • Compound chocolate coating
  • Compound chocolate
  • Chocolate summer coating
  • Confectioners' chocolate
  • Confectionery coating
  • Chocolate flavored coating
  • Confectioners’ coating chocolate

Substitutes

couverture chocolate (This has luscious cocoa butter, which makes it tastier but harder to work with.) OR compound coating (other than chocolate) OR chocolate hazelnut spread (This makes a good chocolate dip for strawberries. Thin it with a little cream and warm it in a double boiler before dipping.)
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