About Coating Chocolates

Coating Chocolates are also known as compound or confectionery chocolates. These chocolates can also be flavored in dark, milk and white. And why these chocolates can be used for coating is because of the substitute use of vegetable oils for fats (ie cocoa butter).

Usually vegetable fats or oil degrades the overall taste as compared to cocoa butter, but it hardens easier without efforts or skills in tempering the chocolates.

And due to the vegetable oil replacement, these chocolate are also cheaper.

Because of the excellent molding properties, they are often used in candy-making for dipping.

A NOTE: NEVER add water into any melting chocolate as water and chocolates are the greatest enemy! Water will seize the chocolate and turn the chocolate dry and lumpy. Unless large amount of water is mixed in, water will kill and waste the good quality of chocolates. If seizing occurs, adding some vegetable oil may fix the problem and smooth out the chocolate. Hence, wiser method to melt coating chocolates is using a microwave than a double-boiler (bain marie) as condensation from the steam may get into the chocolates.