Compound chocolate substitutes the two main ingredients found in real chocolate. Instead of chocolate liquor, it has cocoa powder, and replaces cocoa butter with an oil. This means, for candy making, this chocolate can be melted down and dipped and will set up fine. It tastes a little different. Most people can’t tell the difference in flavor. When tasted next to a couverture chocolate, then the difference can more easily be seen.
We recommend compound chocolate for applications where the chocolate is not the “star” of the recipe, but an accent flavor. Here’s a list of examples: caramel apples, pretzel rods, dipped fruit: strawberries, raspberries, grapes, chocolate bark.