Compounds

Compounds for Baking & Chocolate Making

If you’re looking for the perfect chocolate base for baking, molding, coating, or dessert decorating. Our Compounds collection offers the finest quality options trusted by home bakers and professionals alike.

From rich dark compounds to smooth white compounds, every product delivers exceptional meltability, flavour, and versatility. Whether you’re preparing brownies, truffles, cakes, or artisan desserts.

Our compounds give you the same indulgence as dark chocolate, dark chocolate bars, and the best cocoa powder—but with easier handling and consistent results.

Our collection also includes flavour compounds that enhance desserts with gourmet taste profiles. If you love experimenting with recipes using cocoa powder, chocolate powder, or the best dark chocolate, compounds make your work even simpler.

They melt smoothly, set firmly, and are ideal for chocolate work even without tempering—making them a must-have in every baker’s pantry.

Why Choose Our Compounds?

• Our high-quality compounds are perfect for:
• Chocolate coating for cakes, cupcakes, cookies, and pastries
• Making truffles, bars, pralines, and chocolate decorations
• Baking desserts that require a rich cocoa flavour
• Creating professional-looking finishes without tempering
• Mixing with creams, ganache, glazes, and fillings

Whether you need dark compounds for deep, intense flavour or white compounds for colourful creations, we bring you products curated for the best results.

Features

• Smooth melting texture; no tempering needed
• Superior flavour profile compared to regular chocolate powder
• Ideal for home bakers, chocolatiers, and bakery businesses
• Available in dark, milk, white, and specialty flavours
• Perfect replacement for dark chocolate bars in baking
• Budget-friendly and high-performance

How to Use

• Melt using a double boiler or microwave (30-second intervals)
• Stir until smooth and lump-free
• Use for coating desserts, glazing cakes, or molding shapes
• Mix with cream to create ganache or fillings
• Add colours or flavours to white compounds when needed

How to Store

• Store in a cool, dry place away from sunlight
• Keep the pack tightly sealed to maintain freshness
• Avoid refrigeration to prevent moisture formation
• Optimal storage temperature: 18–22°C

Important Points

• Ideal for bulk baking and festive dessert preparation
• Perfect for beginners because tempering is not required
• Works well for drizzling, dipping, and shaping
• Enhances both the taste and appearance of baked goods
• Compatible with sprinkles, nuts, and toppings in different colours and shapes

FAQs

1. What are compounds used for in baking?
- Compounds are used for coating, molding, glazing, and baking desserts where smooth melting and easy handling are needed.

2. Are dark compounds similar to dark chocolate?
- They offer a rich cocoa taste similar to dark chocolate, but the compounds are easier to melt and don’t require tempering.

3. Can I use compounds in cakes and brownies?
- Yes! They blend perfectly into cake batter, brownies, cookies, and desserts requiring a chocolate base.

4. How are flavour compounds different?
- Flavour compounds provide concentrated tastes that enhance creams, ganache, fillings, and desserts.

5. Do compounds need refrigeration?
- No. Store them in a cool, dry space; refrigeration may cause moisture issues.

6. Can I colour white compounds?
- Absolutely—they pair well with gel colours and oil-based colours.

 We carry brands such as Goodrich, 2m, Morde, Van Houten, Nandi, Vanleer, etc.