SupplierSetu

Cocoa product · Ingredients & raw materials

Compound chocolate

Suppliers being invited

Compound chocolate

Chocolate flavoured coating made with vegetable fat in place of most cocoa butter, so it melts and sets without tempering. Bakeries and sweet makers use slabs for ganache, glazing, enrobing and decoration, and bake stable chips for cookies, muffins and brownies.

Type 3

  • Dark
  • Milk
  • White

Form 4

  • Slab
  • Chips (bake stable)
  • Buttons / callets
  • Block (bulk)

Pack size 4

  • 400 to 500 g slab
  • 1 kg slab or pouch
  • 10 kg carton
  • 25 kg carton

Spec

Fat base
Vegetable fat (lauric or non lauric cocoa butter substitute), about 30% total fat
Melting point
About 35 to 37 C; working temperature 40 to 45 C
Tempering
Not needed
Dark cocoa solids
About 10 to 15% dry cocoa solids (typical)
Labelling
Not FSSAI chocolate (vegetable fat above the 5% allowed); sold as compound / chocolate flavoured coating
Allergens
Milk (milk and white types), soy lecithin
Shelf life
12 months, below 25 C
GST note
5% (1806), cut from 18% on 22 September 2025. Bulk blocks or chips above 2 kg: 18062000; white compound without cocoa may fall under 1704, also 5%
Usual minimum
10 kg
HSN code
18063200
GST
5%

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