Originally Posted by MimiFix
Even if you are careful with tempering, it can be a finicky process not always with good results. As I wrote in that thread, I often use candy melts with real chocolate to avoid tempering. Combining the two not only adds a nice flavor to the melts but it also avoids the "morning after" problem we can see with tempering.
First time I've heard about mixing the two together AND about eating chocolate. So.....if I break up a Hershey bar (or other REAL chocolate with cocoa butter) and melt in the microwave along with an equal amount of Guittard A'Peels, I'll get the same workability and appearance with an improved taste?
Mo63~~The "taste" difference between compound coating and REAL chocolate is a function of the cocoa butter which lingers on the tongue and releases the flavor slowly and ends with a flavor note that lingers in the mouth with a wonderful mouth feel. Compound coatings do not possess the cocoa butter, hence the 'taste' and 'mouth feel' and 'after-taste' are lessened (or outright eliminated if you are a chocolate connoisseur 'who enjoys with discrimination and appreciation of subtleties').
Unless you are a purist, it is difficult to tell the difference if you are using an excellent quality of compound coating like Guittard A'Peels or Merckens.
Manufacturing compound coatings is MUCH, MUCH cheaper since hydrogenated palm (or other) oils are substituted for the cocoa butter. (Example: Much of the really awful Easter candy is made with a super-cheap compound coating.) Since coatings do not require tempering, they can be used for many, many applications and are perfect for hobby bakers or professional bakers.
Chocolate that is made into "chips" has added hardeners to keep the "chip" shape. That is why itsacake said, "Chocolate chips are difficult or impossible to temper. "