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What is confectionery coating?

April 26, 2017Coating confectionery

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What is confectionery coating?

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First of all, it’s not chocolate. After the Chocolate Liquor has been separated into cocoa powder and cocoa butter, the manufacturer will add a partially hydrogenated vegetable oil to the cocoa powder. This produces a chocolate-like coating with some of the characteristics similar to chocolate with no cocoa butter. Why do manufacturers do this? Cocoa butter is expensive and vegetable oil has a higher melting point than cocoa butter. By the way, this higher melting point causes a waxy feeling in our mouths similar to overcooked pasta sticking between our teeth. In other words, it does not melt in our mouths. CHOCOLATE: THE AZTEC VIAGRA(r) > Back to Top < If it weren't for Montezuma's harem, there would be no chocolate as we know it today. No chocolate-filled croissants prized by French school children for their morning break...no aprs-ski hot cocoa sipped before a chalet's roaring fireplace...no slices of whipped-cream topped, Viennese sachertorte to tempt tourists (and challenge their