Chocolates

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Corowa Whisky and Chocolate sell to the public finished product manufactured in our Junee factory. We are proud of the quality of what we offer. We use Coverture Chocolate as opposed to Compound Chocolate. You may be interested in a layman’s brief synopsis of the two: Both Coverture and Compound technically are chocolate – however, we believe one is vastly superior to the other and the better variety produces in consumers that “WOW” reaction.

Real chocolate (Coverture) – the term coverture translates to "covering" and refers to the finest professional quality chocolate. It is produced with a high percentage of cocoa butter and uses premiumcocoa beans. It melts smoothly, making it ideal for specialty coating and molding. When tempered and cooled, it forms an elegant glossy finish due to the premium cocoa butter. Pure Cocoa butter is an expensive ingredient which has some unusual characteristics or quirks and because of the nature of the substance requires going through a special procedure during the melting process called tempering. This re-establishes the cocoa butter crystals, giving the cooled and finished chocolate the proper richness, sheen, snap and taste.

Compound or Regular Chocolate - typically in chocolate chip form, regular chocolate is sweetened with sugar. Generally made from moderate quality cocoa beans, & has a very low cocoa butter content , a resultant high viscosity (thickness when in a melted state). Generally used in baking (i.e. chocolate chip cookies), regular chocolate holds its shape & is not the best choice when molding, dipping or enrobing. Compound Chocolate contains vegetable oil substitute instead of cocoa butter & tempering is not required. Some high profile professionals have utilised compound chocolate due to its ease of use & lower price. Historically, quality and taste have been sacrificed for ease & price.

Want to become a chocolate expert? Learn all about "Types of Chocolate".

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Subpages (1): Types of Chocolate