The Difference Between Chocolate Chips vs Compound vs Couverture

[@catradora5264]

Never knew about couverture before I've been learning so much for no use 😅

[@Scarlett.Granger]

I never knew about compound chocolate, i always got annoyed how you need to take all the time to temper Chocolate to use it as a caketop finishing and it turns out apparently you don't need to😂

[@tam-tam7098]

​@@Scarlett.Grangerin my experience though, make sure you really go for an expensive one, otherwise compound tastes not so great lol

[@Scarlett.Granger]

@@tam-tam7098 interesting! I'm honestly not sure tho how broadly available compound chocolate even is in Europe, so I'm not sure how big of a selection there is to choose from. I know you'll find couverture chocolate in most supermarkets but compound? No clue.

[@tam-tam7098]

@@Scarlett.Granger That's funny, it's the opposite here in Australia lol. I've never once heard of couverture, but I've seen compound everywhere

[@theclimbingchef]

Just think of couveture chocolate as real chocolate

[@--xx--5800]

I never knew couverture chocolate was a thing before!! Thank you for making me a knowledgeable home baker ❤❤

[@SubjectiveObserver]

A lot of quality ingredients are being forgotten because they were replaced with convenient alternatives. The compound stuff generally tastes worse, but that's what most people assume is the best option because that's how they market it. It's getting hard to find "cook & serve" pudding mix these days. The instant stuff is more popular, but the taste and texture is worse...

[@lizzy_deema]

​@@SubjectiveObserver I do agree that convenience plays a big part in why ingredients with better quality are less popupar than its alternative. But I think the main reason is price (at least for couverture chocolate). Couverture chocolate is a lot more expensive than compound chocolate. In my country for example, couverture chocolate is 4 to 5 times more expensive than compound chocolate.

[@SubjectiveObserver]

@@lizzy_deema Even so, you gotta wonder how much of that price difference comes from quality ingredients, and how much comes from marketing it as the luxurious specialty option. You ever get the feeling that modern innovation just makes the normal products more expensive, rather than making the new products cheaper?

[@g33xzi11a]

It’s just chocolate without extra stuff added. Chocolate chips have stabilizers so they can hold that distinctive shape even during baking. Compound chocolate melting wafers has added vegetable and palm oil which allows it to set hard without requiring tempering which makes chocolate making more accessible to home bakers and candy makers. The downside is that it has an inferior flavor and doesn’t melt on the tongue the same way and also doesn’t get as shiny or shatter as nicely as real chocolate. Couverture chocolate is just chocolate. Just cacao butter, just cocoa solids. No added fats. No conditioners. No stabilizers. No emulsifiers or surfactants. It may also have milk or sugar added. It’s also more finely ground during milling but this is not always the case, especially when compared against something like these melting wafers that are also designed for coating and enrobing applications.

[@wow-roblox8370]

More butter = less actual chocolate

[@yaaaan6763]

I like to watch baking competitions/shows and I always see them using couverture chocolates BUT I genuinely thought it's just fancy or high quality chocolate and they use it cause it taste better lmao. I never knew it was mainly because it's the best choice for tempering and achieving that snap.

[@theclimbingchef]

It tends to be better tasting therefore more expensive

[@ijan8611]

@@theclimbingchefyeah cuz it has more cocoa.

[@SaheeliRai]

​@@ijan8611more cocoa butter! So more fat

[@SaheeliRai]

In germany it's the 'normal' (often cheaper) version of chocolate designed to use for coating

[@unknownperson8527]

Couverture does taste better but it's just because it has cocoa butter. Couverture is basically true chocolate since it uses every component of a cocoa bean. Compound is different just because it uses other vegetable fat to replace the cocoa butter.

[@cirano4353]

That snap was absolutely satisfying!

[@vegito2000]

Maybe my volume was too high,but the crack was jumpacare for me 😂

[@adonaiyah2196]

That snap was like a gunshot

[@idkwuzgoinon]

This explains a lot in my baking

[@t.n.1116]

Same, especially when I make chocolate strawberries 😅

[@salamencerobot]

You can temper chocolate chips, the main difference between coverture and chocolate chips is viscosity, which just makes it more difficult to temper. Any low viscosity chocolate will do very well for tempering.

[@mrg1495]

thank you someone that actually knows about chocolate. the first is due to not tempering the chocolate

[@skyeline9228]

Thank you for posting this, I was going to ask if the other types of chocolate could be tempered too

[@sady1139]

Exactly! When I was a kid, before I could afford or find good quality chocolate I literally used to temper hersey’s chips, it was super thick but when it set it still had a snap (not to the extent of couverture due to less cocoa butter, but still a snap nonetheless)

[@sady1139]

@@skyeline9228 any chocolate containing cocoa butter can be tempered, compound chocolate is made with vegetable fat/shortening and sets on its own without needing to be tempered

[@DavidCruickshank]

Thank you!

[@HrHcasper]

I used to eat those compound chocolates by the bag as a kid. They all tasted the same though

[@nightzzmixx]

I love when chocolate is crispy. Genuinely the most satisfying thing to eat.

[@CheeseyChee]

How you bake it doesn't matter, aslong it's delicious I'm definitely eating all of them

[@DuploBone]

You forgot the 4th option where I eat them before I'm able to melt any of them down for baking. 😹

[@Dontreadmynamee3]

😭😭💀✋

[@FQ99]

I advocate for all chocolate types

[@-desertpackrat]

This was kinda misleading anyway, chocolate chips behave the exact same way if you also temper them 🙄 the guy didn't temoer them, that's how all chocolate is if you melt it without tempering. If he melted the couverture the same way as the chocolate chips, with no tempering, they would also produce soft chocolate that doesn't hold up. All you have to do is make sure that the ingredients contain cocoa butter. I've made chocolate truffles every Christmas, Valentine's, Mother's Day, and sometimes Easter for the last five years, and I've only ever used store brand semisweet, dark, milk chocolate and white chocolate chips to make various truffles, with ganache filling made with the same chocolate chips with heavy cream in a 2:1 ratio. My friends and family love them, never had a problem with chocolate chips. So many people are gonna waste their money now buying expensive chocolate because they think they can't temper chocolate chips.

[@jalilsalomon5587]

​@@-desertpackrat most chocolate chips are not real chicolate, look at the product label to know if you are buying real chocolate. I say most because there may be some real chocolate chips out there, but i have never found any

[@sfr2107]

​@@-desertpackratwhat brand(s) of chips are you using?? I can't imagine it working well with the cheapest waxier ones ?

[@vegangelist]

​@@jalilsalomon5587 where are you that you can't find real chocolate chips? Costco sells real chocolate chips (cacao and cocoa butter, along with sugar and lecithin). Guittard is at whole foods. Heck, around Christmas I even found some dark chocolate chip chunks at Aldi that were actual chocolate chips. What are these brands that you are seeing that aren't chocolate chips?

[@lanzi7912]

@@-desertpackrat wrong

[@slyfox7452]

Oh that softness of the chips just makes it taste so much better than the other two

[@HadiaMurtaza]

I think this channel is in my "favorite channels list"!Thnx for teaching the baking skills

[@AranamiZjev]

That snap gave me goosebumps.

[@lorelaimorace-kk1xz]

YES I LOVE THAT SNAP

[@irob2jz]

The last one the crack sounded beautiful 😩

[@dinoaurus1]

My pupils dilated when i heard and saw that snap

[@imTEWcynical]

He needs to make longer videos man. That and a cookbook.

[@uznaimat7072]

I used to see couverture chocolate all the time in the French baking shows I watch, but never knew what to 'em. Thanks for teaching me somethin' new today!

[@nadiaharden6096]

That distinct snap is so satisfying

[@SquidTheTentacle]

That snap at the end was delicious

[@TY-gj6fb]

Great video! Informative and satisfying

[@wabloequesta7191]

Honestly at this point, you should do an entire 30 minute video on baking for beginners😂

[@ReginaM2U]

Love watching his videos....makes me want to bake/cook! Very inspiring ❤

[@mastergamingnic1681]

These shorts are so cool, I remember watching some Tasty baking videos where they do the same comparisons andI loved being able to see the differences

[@Kalitayy]

I love the Couverture chocolate snap sound. Reminds me of my old job.

[@AmandaLori]

That couverture had the crispiest snap and I love it

[@AlishaH-nv1vd]

Now I know the difference! I’ve always wondered why recipes would specify a specific chocolate as to me chocolate is chocolate 😅 Very informative!💖🙌

[@littlebanshee]

Okay, I’ll try them ALL please and thank you!

[@kairokimurach]

btw for those wondering Couverture Chocolate is what bakers call "real chocolate" if you wanna buy them make sure that they are higher than 50% cocoa content and they are usually in a fancy packaging somtimes in a resealable bag or a plastic tub

[@caspertherat]

Those last two chocolate snaps made my happy

[@fogyer]

As a chip lover myself, there is truly nothing better than that signature bend that's fun to play around with before you eat the chocolate.

[@EJW1928]

You should also show them tempered

[@mrg1495]

yes. the first was not temper and was on too high of a heat so it go chewy texture. 2nd was done better. 3rd was done right way

[@abdelrahmanmashaal3688]

Ben hello chocolatier here, great video, I have simple comment on compound chocolate, compound chocolate is chocolate mixed with compound oils like palm, coconut oil, real chocolate aka couverture(a fancy way to say real chocolate) only, thanks for your great video much love ❤️❤️

[@flammabletoast5820]

Is there a white couverture chocolate variant? I’ve been searching for months, people talk about it like it exists but I can never seem to find any in chocolatiers, the store bought white chocolate I use in my brownies get spongy and dry after baking I need the one that melts

[@yorurei4047]

Yes, stores here sell 3 kinds, regular, dark and white

[@mimimi1287]

compound is basically when you replace the cocoa butter in chocolate with vegetable fats, white chocolate is when you remove cocoa solids from chocolate, theres no reason for couverture white chocolate to not exist. ive bought them myself few times

[@omaimaf9963]

@@mimimi1287 so that’s why white compound chocolate taste like sugar and oil, since white chocolate is just the cocoa butter and compound chocolate doesn’t have that. Bit if a scam if you ask me.

[@vikrambharadwaj7793]

White chocolate covertures are non deodorised cocoa butter plus milk. Plus sugar chocolates.

[@Reptaurs]

​@@omaimaf9963ha I misread your comment at first but when I reread it I understood- yeah that does seem pretty misleading to sell compound white chocolate tbh

[@freddieboii6735]

Thanking god this guy appeared in my feed again 🙏🙏🙏

[@adwam2464]

Amazing, brief and clear explanation. 👏🏼

[@pariskay2566]

You're so good at this, you should have a tip, trick book or something

[@user-lc5uh4ic1z]

shut up

[@peixuanchua2450]

Thank you for this!! This has been something I have been wondering about for sometime now and you made a video about it without even being asked!!

[@regancorreia8819]

I wish he'd upload more

[@sfr2107]

He needs time to produce these beautiful examples

[@Scp-2317-K]

That last snap made me *BUS-*

[@Jules-740]

You are always answering questions I have!

[@MikeHunt-zy3cn]

If I'm not mistaken, if you mix some coconut oil with chocolate chips while melting, it helps make the chocolate a little harder and snappier when hardened.

[@user-sk2fv6mz7o]

The last one is satisfyingggg! Good job making them👍👌👌👌😆❤️❤️

[@kalavi-knightlygaming]

I've so far watched few of the shorts on this channel and I have to say it makes me both hungry and wanting to open a bakery Good content I must say

[@askialuna7717]

I always thought that chocolate chips like drops only described the shape and not any other type of composition. Learned something again, thank you very much. I have never heard or seen anything about compound chocolate. I only ever found coverture in blocks or bars in the supermarket and normal bars of chocolate. In special supermarkets for gastronomy, there is also coverture in large bags in such small pellets. As far as I knew, the only difference between coverture and normal chocolate bars is the quantity and that chocolate bars can also contain other ingredients and usually contain a little less fat. I think coverture is mostly used to make ganache and other creams.

[@baronvg]

Well damn, you learn something new every day.

[@thia95]

I learn so much about baking from your contents. Thank you

[@SandwichGodAllMighty]

I like how he doesn’t say that specific ones are ‘bad’ or ‘useless’, just showing us a variety of techniques

[@t.n.1116]

2 or 3 is best for chocolate dipped strawberries 🍓

[@How_To_Drive_a_TARDIS]

As a kid I remember liking and eating the compound chocolate straight from the bag

[@maddsdadancer8815]

love the great british baking show music 🥰

[@jo-eo4fr]

Nothing is stopping me from marching a whole pack of white compound chocolate. The forbidden bed buttons 🤤

[@LuxTheChonk]

Chips seems to be my speed

[@awin1xan703]

That courtveteteetetere crunch break was sooooooo goooooooooooddddddddddddd

[@janetmathes7024]

Just recently discovered your channel and I’m incredibly impressed! Thank you for sharing your knowledge and skill with us all! I love learning from you 🧑🏼‍🍳

[@harutran4703]

Wait then if I made Madeleines but didn't want to temper chocolate, is compound chocolate similar to the chocolate bars (like Lindt bars) I find in grocery stores? Also are melting wafers compound chocolate because I see a lot of people use that to coat things 🥹

[@-desertpackrat]

No, compound chocolate is chocolate flavored melting candy, usually with vegetable oils, it doesn't have cocoa butter. Real chocolate has cocoa butter, which melts at above 90°F, which is why it melts in our mouth. Compound chocolate melts at a higher temp to stay more solid, and doesn't melt as nice in our mouth or taste as good, but you can make it solid without tempering. If you learn to temper chocolate, you can use any real chocolate that contains cocoa butter in the ingredients, even chocolate chips or any candy bar that is solid chocolate. Just always look at ingredients, if it says cocoa butter instead of any other kind of oil, then it's real and you can temper it. I'd suggest the chocolate playlist on Ann Reardon's channel, How To Cook That, I learned everything about how to temper chocolate in different methods, she explains everything so well.

[@reedoken6143]

if you want chocolate to snap, it must be tempered. this video is pretty misleading, as even chocolate chips can snap if they are tempered

[@DefinitelyNotBarbatos]

I just want to mention this is one of the Great British Baking Show songs and now I have all the power...

[@africandude]

Thanks for informing me about this ❤

[@Nathaniel1991]

Very cool. I love this guys videos

[@Daffodil_Doodles]

I FELT that crack from the last one omg

[@luciexvxvxvx]

I saw a Japanese youtuber baker use couverture chocolates. Now I know why he uses this type of chocolate 😁 Thank you for the information

[@Armund_Wolffe]

that snap thooo 🤤

[@lilpinky1123]

We had a chocolates class when I was in culinary school. Tempering takes a bit long for me! Very temperamental, you can solely rely on the temperature. Now large chocolate shops just use a tempering machine 👍

[@reticent_nightingale]

How to Cook That made a very good video about tempering chocolate and does a good job explaining the science being it

[@imJustAnAltAccount]

the chocolate snap was strangely satisfying

[@i10i60]

The couverture chocolate snap is so satisfying

[@abrarah]

You grew my interest in baking

[@user-rd7mu8bp6c]

No wonder. I should get the compound chocolate buttons next time. Thank you for the information!

[@dezirayxglen4678]

I’ve been using couverture chocolate wrong! This has definitely taught me something 😅😅

[@venessafugi6768]

I never knew the difference between compound and couverture before! Also, do you have a video on how to properly temper chocolate because I never seem to understand how it works.

[@Oatskii]

I work with chocolate couverture on my channel! It makes a beautiful snap and I can’t get enough.

[@giobigbandz1340]

U be putting me on with so much

[@desu38]

that snap caught me off guard wow

[@abood_is_alive]

I prefer the softness of the compound one because it's still hard but it melts easily in your mouth

[@amandagary2809]

I love this channel

[@derangedcrouton1864]

Chips are probably best for millionares shortbread, in sure biting into a bar with a soft choclate layer, caramel and the shortbread at the bottom must be so satisfying

[@PersephoneDaSilva]

"Distinct snap." *BIG SNAP!*

[@hezcobar]

I don’t know what to do with this info but I’m eternally grateful

[@flamevell3258]

I love this thank you

[@glitchy_weasel]

That snap 🫰

[@musicalfoxfox]

The lovely sound of snapping chocolate

[@dirtybiscuit]

i like using chocolate chips when making stuffed cookies because the texture is perfect, its good for pictures but it doesn’t melt too much so its not drippy and it doesn’t make a mess on the table

[@OmarAbdulkadirkhaliif]

The third one's crack was so satisfying 🤤🤤

[@sub-to-BotMvOfficial]

It just got better and better

[@billwilliamson1506]

Interesting and very informative!

[@Ryuuko-chan]

I'm saving this for Valentine's day

[@YukiSatagawa]

Whoa o.o that snap was Snappy! 💥

[@Help_i_am_low_on_star_jellies]

Chips: Soft Compound: Crispy Couverture: Crunchy

[@user-ck5dd4og7v]

I can't eat chocolate due to a condition in my digestive system, but seeing this stuff reminds me how incredibly it is

[@vineethajibin9579]

Lovely wishes both of you ❤❤❤

[@broken_sheep6622]

I was wondering why i could never temper chocolate properly, i was always using chips! Thx so much!!!

[@NSF8112]

So informative! New sub:)

[@zyssica]

I like the snap on the third one 😎

[@Siimply.Jessica]

Is this so interesting and good to know because nobody understands or knows that chocolate discs don't have to be tempered. Your chocolate discs looked nice and shiny and you said they don't even need to be tempered. That's amazing since everybody who makes chocolate sweets always says to temper your chocolate discs or coins or whatever you want to call them. Cool

[@digitallydes_]

Oh this was good to know!!

[@nxatie]

my mother is a pastry chef and HAD loads of couveture white and caramel chocolate, heavy on the had because i ate them all 😂❤

[@SamG-jw6nd]

You are the best

[@tanishkatiwari9986]

I have started to bake recently, and made 3 cakes and some brownies, everyone in my family loved them. But, as a vegetarian, its tricky to substitute eggless options, so can you also include some eggless tips? I used yogurt instead of eggs. Thank you. 😊

[@umsirifazendobarra00]

look up flax eggs! they can be made of flaxseed and water. then, this is kind of specific, but if you like bananas or banana bread, you can make the most delicious banana bread with normal ingredients but with no eggs, just the bananas and some coconut oil! I made them earlier this week and they were amazing

[@tanishkatiwari9986]

​@@umsirifazendobarra00 Thank you for this tip. I was actually thinking of making banana loaf bread someday so this will be very helpful. 😊

[@Skibidisigmapigma]

“And it cracks slightly” The chocolate: *POP*

[@evilsquirrel88]

How do different chocolate types affect how hot chocolate turns out? Is there a specific type of chocolate i should use?