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Compound chocolate, also known as confectioner's coating or dipping chocolate doesn't require tempering because it is made with a trans fat free fractionated palm oil in place of cocoa butter. Cocoa butter is in all chocolate and this is the natural fat from the cocoa bean. Chocolates with cocoa butter require tempering when melted and reformed to allow them to look shiny and have a nice snap. Compoound chocolates on the other hand have the cocoa butter replaced with a plam fat so you can just melt and work with no need to temper. Learn more about chocolate tempering.