With a classic dark chocolate flavour, this premium dark compound coating is ideal for bakers in need of a coating with a smooth, rounded chocolate taste. And being a compound and not a couverture, there's no need for tempering! Melt with your preferred method and apply to your products. Allow to harden in the fridge and your cakes and pastries will have a delicious dark chocolate flavour coating with an attractive matte finish.
What are customer saying about Premium Dark Compound Coating?
“We’ve replaced 40% of the chocolate in our brownies for premium dark compound coating, which is working a charm and helping keep costs down!” - Tracey Kindred, Heavenly
Applications
Bakery & Patisserie
- Enrobe or dip your baked goods – Once you’ve melted the coating, you can dip or enrobe your baked goods. Once set, these can be displayed and ready for sale!
- Layer on a traybake – Finish your rocky road with drizzle, or rippled, feathered effect, or close your traybake with a layer of premium dark compound coating.
- Decorate pastries and desserts - Drizzle over pain au chocolat, croissants and cheesecake for chocolatey flavour in every bite.
- Dip fruits - Half dip slices of orange and lemon or strawberries and use for decoration.
Troubleshooting
- Compound coating has streaks on the surface – When used in any applications where visible, the product should be immediately put in the fridge, as the compound coating needs to be shock cooled.