NESTLÉ Kingston Kibble (Dark Compound Chocolate) 15kg x 1
This regal semi-dark has an alluring blend of bitter and sweet with a favorable soft texture. An adaptable yet charismatic compound.
Wholesale Compound Chocolate
Chocolate is one of the most popular flavours and ingredients used in desserts. Walk into any bakery in Australia and you will find chocolate in dozens of treats – from Lamingtons to tarts and chocolate-dipped fruit.
If you are looking to make your own dessert, make sure to pick the right chocolate for the recipe. Compound chocolate is a good melting chocolate and is therefore often used for dipping. Couverture chocolate offers a higher quality flavour and is better for desserts with a simple ingredient list that need each component to be perfect.
No matter what you’re looking to make, Nestle chocolate offers a variety of high-quality chocolate for baking and cooking desserts.
NESTLÉ Jamaica Kibble (Dark Compound Chocolate) 15kg x 1
This dark compound's strong cocoa flavour evokes the mystery and seduction of the richest dark chocolates.
NESTLÉ Chocettes (Dark Compound Chocolate) 15kg x 1
Beads of delectable dark compound that hold their shape when baked for a burst of decadence and detail. Approximately 0.1g each.
NESTLÉ Chef Bits (Dark Compound Chocolate) 15kg x 1
Delicious dark compound buds that hold their shape when baked, giving small details of texture with big cocoa flavour. Approximately 0.5g each.
NESTLÉ Calypso Kibble (Dark Compound Chocolate) 15kg x 1
A sophisticated all-rounder: not too dark, not too creamy, always satisfying. One of the most popular dark compounds in our range.
NESTLÉ Smallettes (Couverture Chocolate) 15kg x 1
Delicate droplets of dark European style chocolate that delight with texture and rich flavour in baked desserts. Approximately 0.1g each.
NESTLÉ Royal Kibble (Couverture Chocolate) 15kg x 1
Dark, rich and silky-smooth with prolonged nutty cocoa flavour. A versatile dark chocolate - one of the most popular.
NESTLÉ Continental Bitter Kibble (Couverture Chocolate) 15kg x 1
Continental inspired dark chocolate with intensely bitter flavour, velvety mouth feel, and exceptional gloss and snap.
NESTLÉ Dark Chocolate Choc Bits (Couverture Chocolate) 15kg x 1
Dark, luscious, cocoa-rich buds of European-style chocolate that maintain form when baked. Approximately 0.5g each. Cocoa Solids 44%
Product complies with FSANZ Standard for chocolate
NESTLÉ DOCELLO Chocettes (Compound Chocolate) 5kg x 1
Beads of delectable dark compound that hold their shape when baked for a burst of decadence and detail. Approximately 0.1g each.
NESTLÉ DOCELLO Carriba Kibble (Compound Chocolate) 5kg x 1
A luxuriant milk compound with a solid composition and light, creamy finish. A pleasure to melt and to taste.
NESTLÉ Snowettes (White Compound Chocolate) 15kg x 1
Droplets of white compound that retain their shape during baking, making each taste memorably sweet, creamy and textured. Approximately 0.1g each.
NESTLÉ Snowcap (White Compound Chocolate) 15kg x 1
A sweet and buttery white chocolate compound with a hint of vanilla and caramel. Use these Nestlé white chocolate Snowcaps for melting, decoration or enrobing.
NESTLÉ White Chocolate Bits (White Couverture Chocolate) 15kg x 1
These rich and creamy drops hold their shape when baked: little beads of bliss in any white-chocolate dessert. Approximately 0.5g each.
NESTLÉ Glacier Buttons (White Couverture Chocolate) 15kg x 1
Premium quality white chocolate with subtle sweetness and sumptuously smooth mouth feel.
NESTLÉ Milk Chocolate Bits (Milk Couverture Chocolate) 15kg x 1
Buds of creamy milk chocolate that retain their form during baking, adding a nostalgic 'chocolate chip' to desserts and decorating. Approximately 0.5g each.
NESTLÉ Gold (Milk Couverture Chocolate) 14kg x 1
A smooth, rich milk chocolate with delicious caramel and malt notes, intensified by the perfect balance of cocoa and milk.
NESTLÉ Alpine (Milk Couverture Chocolate) 14kg x 1
The creamier of our milk chocolates but with a more modest sweetness. A dream to cook with and luscious to look at.
NESTLÉ Bolero A Kibble (Milk Compound Chocolate) 14kg x 1
All the elegance of a European milk compound with a familiar full-cream-milk flavour and a flourish of cocoa liquor.
What is compound chocolate used for?
Compound chocolate is the easiest chocolate to melt. It swaps out cocoa butter for vegetable oils and uses cocoa powder instead of chocolate liquor. Some have added emulsifiers, which help to maintain a runny consistency without the ingredients separating. This makes it less stressful to melt down than real chocolate, which needs to be tempered.
Compound chocolate is commonly used to decorate desserts or dip things in, such as fruits and nuts.
If you decide to cook with compound chocolate, one thing to note is that sweeteners (often found in compound chocolate) can make it considerably sweeter than couverture chocolate. If you cook with compound chocolate but the recipe calls for couverture, it might not require as much added sugar. This is especially key for richer desserts that call for ‘real’ dark or semi-sweet chocolate.
Compound vs couverture chocolate
When cooking with chocolate, you might wonder if you should use compound or coverture. There are a couple key differences to take into consideration when making this decision: ingredients, texture, and easiness to melt.
Couverture chocolate is ‘real’ chocolate with cocoa fat and chocolate liquor instead of vegetables oils and cocoa powder, which are used to make compound chocolate. If a chocolate has a fat source other than cocoa fat, then it is technically not true chocolate. The different ingredients contribute to different textures. Compound chocolate is smoother, silkier, and shinier than couverture. When tempered and cooled correctly, it also has a cleaner snap to it.
The benefit of compound chocolate is how easy it is to melt. It can be done quickly with minimal effort in the microwave or on the stove. The temperature at which it’s melted at isn’t as crucial either – as long as it doesn’t burn! Couverture chocolate is trickier to melt as it needs to be tempered. Tempering is heating and then cooling the chocolate to bring it to its ideal temperature for the best texture and finish. If couverture chocolate isn’t tempered when melted, it could ‘bloom’ or not set up properly.
Couverture chocolate is a higher quality and more expensive option but for desserts with minimal ingredients that need chocolate to shine, then it’s probably the better option. If you’re looking to make a dessert needing melted chocolate that compliments another flavour, compound chocolate is the way to go.
Contact us with questions about products or services.
