Yes, compound chocolate is generally considered good for molds.
Compound chocolate, also known as confectionery coating, melts and sets easily, making it well-suited for molding. Unlike real chocolate, it doesn't require tempering. This is because it uses vegetable fats instead of cocoa butter.
Advantages of Using Compound Chocolate for Molds:
- No Tempering Required: This is the biggest advantage. Tempering real chocolate can be tricky and time-consuming. Compound chocolate eliminates this step.
- Easy to Melt and Use: You can melt and use it directly for molding.
- Sets Up Quickly: Compound chocolate hardens rapidly once melted and poured into molds.
- Cost-Effective: It's typically less expensive than real chocolate.
- Good for Detailed Molds: Because of its ease of use, it is good for intricate molds.
Considerations:
- Flavor Profile: While convenient, compound chocolate generally has a less complex and rich flavor than real chocolate made with cocoa butter.
- Ingredients: The quality of the vegetable fats used can vary, impacting the final taste and texture.
In Summary
Compound chocolate is a convenient and effective option for creating molded chocolates, especially for those new to chocolate making or looking for a simpler process. Its ease of use and quick setting time make it well-suited for various molding applications, though its flavor profile may not match that of tempered chocolate.
