Melting Compound Chocolate
How to Melt Compound Chocolate

When melting compound chocolate, what is the melting point going to be for something like chocolate candy making, dipped chocolate strawberries and chocolate candy recipes?

How do you thin compound chocolate for chocolate dipped strawberries?

Those are questions I hear often, especially when someone is learning how to melt compound chocolate.

You see, compound chocolate is easy to work with and one of the most versital types of chocolates there is as far as I'm concerned.

Compound chocolate is known also as confectioners coating and can be very forgiving while we are using it in chocolate candy molds. It is also a tasty candy making chocolate.

Believe it or not, compound chocolate takes on a place of its own in the chocolate world as a chocolate flavored candy.

You might be surprised to find the melting point of compound chocolate is completely different than it's fine chocolate counterpart.

When it comes to compound chocolate, it's almost like melting chocolate chips. I say "almost like" because compound chocolate doesn't need tempering, EVER.

Chocolate chips don't need tempering either, if you are melting small batches each time..., but you will need to temper in larger batches. I digress!

Compound chocolate can be used for making dipping chocolate, ganache, chocolate syrup, chocolate strawberries, cakes, chocolate candy making, chocolate designs, chocolate candy recipes, and much more.

Your endless imagination is a wonderful destination!

A few things before we start...

The melting point of compound chocolate is a little higher than the melting point of cocoa butter. You may have to heat to a few degrees higher around 110-115 °F (43-46 °C) to get it to melt a little quicker.

The melting point could vary a little because it really depends on the specific type of cocoa butter replacer (CBR) used.

If compound chocolate is thick and hard to work with, even warm, then it's most likely due to age and will mess with you and chocolate candy making.

You can get away with thinning it out with either two of my favorite fats (thinning agents) AUNT PATTY'S-ORGANIC COCONUT OIL , or Carrington Farms Organic Extra Virgin Coconut Oil. You can then use an Immersable Blender to emulsify the heavy parts.

Don't settle for cheap with a basic immersion blender, you'll regret it and waist your money. If you want a dependable blender, the Braun MQ777 Multiquick 7 Hand Blender is going to last.

From there, you should be able to use it in chocolate candy molds (chocolate molds), as a dipping chocolate or whatever. The draw back is that the quality and taste could be compromised at this point. It just depends on the conditions at the time.

There is also the vegetable shortening use that some use to thin but I really don't recommend using it. My reason is that it has chemical additives such as TBHQ which are not so healthy.

You can also make it runnier (less viscous) by adding Paramount Crystals to make it thin enough to drizzle while chocolate candy making.

Alternatively, lecithin is used to thin as well, but be careful, too much can make it thick.It is meant to be an emulsifier.

With the soy industry changing to GMO for the most part, I really don't trust the use of soy lecithin to thin chocolate of any type.

Whichever you choose to thin down your compound chocolate, simply add (1/2-tablespoon per 1-cup of compound chocolate).

A little at a time is far better than way too much. So from there, if you need more and are not sure, just do a 1/4 teaspoon at a time and then blend.

Compound chocolate can seize too, so if your recipe includes adding liquids such as flavoring, cream, etc., see "Problems & Solutions" under How To Prevent Melted Chocolate From Seizing even while dipping chocolate strawberries.

...Ready? Let's begin melting compound chocolate!

  • Here's What We Will Need for Basic Melting:
  • 1-Pound Compound Chocolate (equal to about 2-1/2 cups un-melted).

Temperature: Most of the time you can get by without using a thermometer. Simply stir while melting.

Once two thirds of the chocolate is melted, remove from the heat and continue stirring. There should be enough heat within the chocolate to finish the melt.

What We Need for Basic Melting Compound Chocolate

  • 1-Pound Compound Chocolate (equal to about 2-1/2 cups un-melted).

Temperature: How many times have you used a thermometer and then spent too much time cleaning it off while your trying to melt your chocolate properly?

Yeah, me too and I totally recommend using a no-touch thermometer such as this one. Simply stir, point and read the temperature all at the same time while melting compound chocolate. It doesn't get any easier than that!

Once two thirds of the chocolate is melted, remove from the heat and continue stirring. There should be enough heat within the chocolate to finish the melt.

Step One

  • Double boiler: Heat water to simmering (not boiling), around 140-180 °F (60-82 °C).
    At a simmer, there won't be abrupt steam plumes to cause your chocolate to seize while melting compound chocolate.

  • Place the compound chocolate in the upper pan, & place pan onto the warm-lower-pan.
  • Microwave oven: Place compound chocolate in a microwave-safe bowl

Step Two

Double boiler: Heat to temperature 115-118 °F (46-47 °C) while gently stirring.

Microwave oven: On medium heat, begin melting compound chocolate for 40 seconds. This step will reach the melting point of compound chocolate. Remove & stir gently.
Repeat at 10-20 second intervals (bursts) stirring in between until the compound chocolate is almost all

Now is a good time to check the flow of the liquid chocolate.

It might not be necessary, but if needed, add vegetable shortening and stir into the melting compound chocolate for better control while building your chocolate candy recipes or dipping chocolate strawberries.

Step Three

  • Remove from heat, and set bowl of melted chocolate compound on a towel to help keep the heat in while building in your chocolate candy molds.
  • If using the double boiler, wipe all the water off the bottom.

Note: As needed, you may need to gently heat for a short burst to keep the temperature accurate.

Likewise, you might need to remove from the heat to keep it from going beyond a good temperature.

Compound chocolate is really easy to melt, and just as easy to mold it without the stress of tempering.

Chocolate candy making and coating chocolate strawberries with compound chocolate is easy, fun and Yum!


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