Compound coating is also known as confectionery coating, candy wafers and melting wafers don't require tempering because it is made with a trans fat free, environmentally friendly, RSPO certified palm oil in place of cocoa butter. Cocoa butter is in 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 have a shine and nice snap. Confectionery coatings have the cocoa butter replaced with a palm fat so just melt and work with no need to temper. Learn more about chocolate tempering. Dark compound confectionery coatings have cocoa powder as an ingredient and white compound confectionery coatings have milk as an ingredient. The Santa Barbara Chocolate compound coatings are made using premium ingredients like Brazilian cocoa or high quality cream. These are real gourmet candy wafers of premium quality made from top shelf ingredients. For example, we opted for the top tier cocoa powder and asked for ethical trade environmental friendly palm oil. The quality of these raw ingredients make a difference in the gourmet flavor of the dipping coating, which works wonderfully as a candy coating perfect for dipping chocolates. Keep in mind these candy coatings are not real chocolate even though they have cocoa ingredients and taste like chocolate. These gourmet candy coatings are designed for fast and easy melting while maintaining a pre-tempered state throughout usage of dipping and coating. Mix white compound with dark compound in equal parts to make milk compound. This saves on inventory management cost and allows further diversity as you can custom create your own flavor profiles.