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"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”
Description
White compound chocolate is composed of sugar, vegetable fats, milk, and whey, in addition to emulsifiers and flavorings. These are less expensive than regular chocolate because they do not use cocoa butter, the main expense in regular chocolate. Although white compound chocolate does not contain cocoa solids, it can be just as useful in compound form in baking and confectionery applications. White compound chocolates melt at 103 to 108 degrees Fahrenheit, which is higher than regular chocolates. Light and creamy-white in color, white compound chocolates compare in taste to regular white chocolate, differing only in that they do not have the same “melt in your mouth” quality as regular chocolate.