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baker’s chocolate

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also referred to as confectioner’s or compound chocolate. Has had most of the cocoa butter replaced by hydrogenated vegetable fat and then a stabiliser added. Th1s makes it softer than couverture so that it does not require tempering before use. It cuts easily without splintering, making it more suitable for coating gateaux, cakes, ice cream bars and sweets. Is cheaper and has a milder flavour than couverture, but lacks couverture’s high gloss and snap.

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