Baking & Snack - May 2018 - 62
consumer understanding, the company developed the
"consumer chocolate sensory wheel" with 87 descriptors
covering the flavor, texture and aroma. A tasting ritual
requires the five senses - sight, touch, hearing, smell
and taste - and enables professionals and consumers
to discover new dimensions of the chocolate experience.
This could also help compound manufacturers better
replicate the desirable sensory attributes of real chocolate while providing improved functionality and a better
Creating the compounds
The Code of Federal Regulations refers to compounds
as "cocoa/chocolate and vegetable fat coatings." The law
specifies the minimum amount of cocoa or chocolate liquor required in the compound and allows for an array
of optional ingredients, namely vegetable fats.
"The most significant difference between chocolate
and compound is the fat," said Zachary Freed, customer
innovation applications specialist-confectionery, AAK.
Chocolate and compounds
are processed differently,
and this can impact
"In the US, cocoa butter is the only fat, outside of the
milkfat in dairy ingredients, allowed in pure chocolate.
In compounds, there are a variety of options including,
but not limited to, palm, palm kernel, soy, coconut and
shea. These vegetable fats allow for a wide range of melt
points and melting curves."
Compounds still contain some cocoa butter, which is
inherent to the cocoa ingredient. Additional cocoa butter is usually not added, as there are compatibility issues
with cocoa butter and most of the vegetable fats used to
make compounds. The addition of vegetable fats rather
than cocoa butter typically makes compounds more
cost-effective than chocolate in many applications.
Compounds may be designed to provide a better sensory experience than real chocolate in snacks and baked
goods, according to James Jones, vice-president of customer innovation at AAK. Compound manufacturers
can choose vegetable fats to create an ingredient that
prevents moisture, flavor, color or fat migration, as well
as attain specific melting properties.
"Since real chocolate contains cocoa butter, it needs
Sensory attributes of chocolate can vary greatly depending on what it is
exposed to in processing.
Cherry Marketing Institute
62 Baking & Snack May 2018 / www.bakingandsnack.com