Chocolate with Substitutes for Cocoa Butter
Chocolate compounds are a great and easy way to get a pristine shine on your confections, without having to deal with the trouble of tempering. They typically use oil substitutes such as palm and palm kernel oil, but many vary depending on the brand. These products are perfect for glazing, molding, candy making and dipping. Explore our chocolate compound selections below!
Felchlin Ultra Glazing, Coating & Molding Compounds
On top of the highliy-acclaimed Swiss Noble Couverture, Felchlin also offers a plethora of Glazes and compounds for molds, including their “Ultra” glaze and two “Mirror” glaze options. These products do not need to be tempered, but result in a premium taste your customers know and love.
Guittard Flavored Melting A’Peels
Compounds for Dipping & Candy Making
For a sumptuous experience of rich, velvety smooth chocolate for dipping fresh or dried fruit, or to cover your favorite cake, cookie or confection, Guittard A’Peels Dipping Chocolate is extraordinary. This heavenly Guittard melting chocolate pours smoothly with a luscious, glossy finish without the need of tempering. This compound chocolate coating is ideal for melt and mold chocolate candies, dipping strawberries, figs, shortcake, brownies, pretzels, biscotti, macaroons and more.