SDP Compound White Chocolate

A versatile and cost-effective chocolate alternative designed for easy melting and a stable finish. Unlike real couverture chocolate, compound white chocolate is made with cocoa butter substitutes (such as palm kernel or coconut oil), allowing it to set quickly without the need for tempering. It delivers a sweet, creamy vanilla flavor ideal for a wide range of confectionery and decorative applications.

Key Features:

• Flavor: Sweet, creamy, and milky with pronounced vanilla notes.
• Properties: Excellent melting consistency, does not require tempering, and sets firmly.
• Form: block format for easy portioning and melting.
• Allergens: Milk, Soy. May contain other nuts.

Applications

• Coating & Dipping: Perfect for covering cake pops, fruits, biscuits, and truffles. Sets quickly with a glossy finish.
• Molding: Ideal for creating chocolate shapes, Easter eggs, and other decorative elements.
• Baking Chips: Use as a direct substitute for white chocolate chips in cookies, muffins, and trail mixes.
• Decorative Drizzling: Melt and drizzle over desserts, brownies, and pastries for a professional finish.
• Icings & Glazes: Combine with oil or butter to create a smooth, stable glaze for donuts and pastries.
• Inclusions: Chop and fold into batters or frozen desserts for pockets of sweet, creamy flavor.

Chef's Tip: Melt slowly over a double boiler or in short bursts in the microwave, stirring frequently to avoid scorching. Since it doesn't require tempering, it is very user-friendly for quick projects and warm environments. Store in a cool, dry place.