Confectionery Coating Chocolate

This is not “couverture” chocolate (which means “coating” or “covering” in French), I’ll create a separate post on that subject. This is sort of couverture’s opposite, at least from a quality standpoint. Many people wouldn’t actually call this particular product “chocolate” since it has no cocoa butter in it. Rather it contains one or more so-called “cocoa butter equivalents” (CBE’s), fats like palm oil which perform similarly to cocoa butter but really aren’t the same. They don’t have cocoa butter’s silky and subtle mouthfeel, but on the other hand don’t have its rigidity (nor high price tag). CBE’s aside, these chocolates are almost identical to milk chocolate: high in sugar, low in chocolate liquor, and contain about 15% milk solids.

For the record I do not abhor this sort of chocolate, though I wouldn’t eat it just for fun. It’s pretty disappointing on that level. However I definitely would top a doughnut with it as it provides a decent flavor for the money and delivers great covering ability/elasticity. Which is to say that unlike a high quality couverture it won’t chip and fall off if it’s bumped or knocked. Quite useful for what it is, actually.