Compound chocolate is made from a mixture of cocoa powder, vegetable fat and sweeteners. Since compound chocolate don’t have cocoa butter, it melt at around 35°C to 37°C and don’t require tempering. This also makes it super easy to handle compound chocolate in hot Indian weather conditions. Today in the bakery industry, compound chocolate is the most commonly used chocolate. The compound chocolate is also referred in industry as coating chocolate, non-temper coating, confectionary coating or baker’s chocolate. It is used as a low-cost substitute to couverture chocolate.