At JM Posner we are constantly expanding our range of products to provide you, the baker, the best possible range of ingredients to make your latest Masterpieces. Our latest range is a selection of Milk, Dark and White Compound Chocolates.
What Is Compound Chocolate? Unlike couverture chocolate, compound chocolate uses cocoa powder instead of chocolate liquor, and oil instead of cocoa butter. This means compound chocolate can be melted down without tempering and will still set up just fine.
This Compound Chocolate is sold in Bags of 10kg
no tempering needed
great price
Great taste and easy to work with
10kg Bag
SUGAR, VEGETAL FAT FRACTIONATED AND TOTALY HYDROGENATED (palm kernel), FAT REDUCED COCOA POWDER, EMULSIFIER (E-492, E-322 SUN-FLOWER) AND FLAVOUR.
Dry cocoa solids: 23 % ± 1
