Compound chocolate is a cheap chocolate replacement made from a combination of cocoa, vegetable fat, and sweeteners. Chocolate most commonly comes in dark, milk, and white varieties, with cocoa solids contributing to the brown coloration. ...

Often used in lower-grade candy bars, compound chocolate is designed to simulate enrobed chocolate on a product. It costs less than chocolate, as it uses cheaper hard vegetable fats and tropical fats such as coconut oil and palm kernel oil in place of the more expensive cocoa butter as its fat source. A candy bar is a confection which consists purely or mostly of candy and is shaped as a bar or an ingot. ... This article is about lipid molecules, for FAT see File Allocation Table. ... Coconut oil, also known as coconut butter, is a fat consisting of about 90% saturated fat, extracted from coconuts and used in cosmetics as well as baking and cooking. ... Palm oil is a form of edible vegetable oil obtained from the fruit of the Oil palm tree. ... This article or section does not cite its references or sources. ...

Cocoa butter must be tempered to maintain gloss and coating. A baker tempers chocolate by cooling the chocolate mass below its setting point, then re-warming the chocolate to between 88°F and 90°F for milk chocolate, or between 90°F and 92°F for semi-sweet chocolate. Compound coatings, however, don't need to be tempered. Instead, they're simply warmed to between 5°F and 10°F above the coating's melting point. Chocolate block in melted chocolate Chocolate is a common ingredient in many kinds of sweets—one of the most popular in the world. ... The melting point of a crystalline solid is the temperature at which it changes state from solid to liquid. ...