If you ever went to buy chocolate for your dessert or cake I am sure you found the number of brands and chocolate types to be overwhelming, right?
Chocolate can range from compound to couverture and a lot of you have been asking which one is better for baking and in this article, I am going to tell you just that.
COMPOUND v/s COUVERTURE
Many of you may not know this but the taste and the price of the chocolate are determined by two primary ingredients. These are chocolate liquor and cocoa butter. The better the quality of these ingredients the more likely you will have to shell. Though that extra money is well worth if you are looking for lip-smacking flavor.
But what is the difference?
The chocolate compound is one of the cheapest of chocolates because it does not have either ingredient. Yes, a compound is made up of cocoa powder and vegetable oil. This is often the reason most people do not recognize compound chocolate as ‘real chocolate’. This chocolate also won’t have a glossy texture.
On the other hand, couverture chocolate is the purest form of chocolate. it is made using chocolate liquor and cocoa butter and thus does not just have a superior taste but also texture (nothing like this chocolate melting in your mouth). Furthermore, it also has a good snap sound to it when broken.
But like with everything couverture chocolate has its set of cons as well. For starters, newbies will find it extremely hard to work with this chocolate as it needs to be tempered.
Tempering is when you first heat the chocolate to a particular temperature and then cool it down to a certain temperature. This helps it get the glossy, smooth texture premium and taste and high-end chocolate should have. This is the technique used to make truffles, ganache, etc.
With ganaches, couverture chocolate is even more important as it incorporates only cream and chocolate and the quality of the chocolate can make a world of difference to the taste.
But what if I do not temper couverture chocolate? Well, in that case, there is a good chance the chocolate will bloom. Read all about chocolate bloom here.
Few tips to help. you temper chocolate the right way
Is Diary milk perfect for baking?
This is another very commonly asked baking question and my answer is always a no. First and foremost, these are not cooking chocolates. These come in the category of eating chocolates. Dairy milk contains sugar, vanilla, and milk. While these do improve the taste, it means the chocolate also melts instantly.
This makes it a big no when baking. Not only will these additional ingredients create an imbalance in your recipe but since they melt so quickly, it is most likely to separate.
But there are exceptions
Some recipe requires you to add dark chocolate, right? In this case, using premium quality dar eating chocolate like Bournville or Amul Dark Chocolate should work just fine as long as you melt it right and do not let it burn. That is because these chocolates contain little to no sugar and thus would not impact the recipe in the way Diary Milk would have.