Morde Chocolate (Dark/Milk/White)

Morde Chocolates is a well-known brand that offers a range of high-quality compound chocolates in different varieties, including dark, milk, and white compounds. These products are commonly used by bakers, chocolatiers, and home enthusiasts for making various confectionery items like chocolates, cakes, cookies, truffles, and more. Below is an overview of the key information for Morde's compound chocolates in each variety:

1. Morde Dark Compound Chocolate

• Type: Dark Compound Chocolate
• Cocoa Content: Typically contains 40-50% cocoa solids, though the percentage can vary depending on the product.
• Flavor: Rich, slightly bitter, with the deep flavor profile of dark chocolate. It has a smooth texture with a well-balanced cocoa taste.
• Uses: Ideal for coating, moulding, and enrobing various confectionery items, such as truffles, pralines, and chocolate bars. It can also be used in baking applications like cakes, brownies, and chocolate mousse.
• Melting Point: Melts at a moderate temperature, making it easy to work with in chocolate-making and decorating.
• Available in: Blocks, chips, or couverture, depending on the specific product.

2. Morde Milk Compound Chocolate

• Type: Milk Compound Chocolate
• Cocoa Content: Contains a lower percentage of cocoa solids (typically around 20-30%) compared to dark chocolate. The remaining ingredients are typically sugar, milk solids, and vegetable fats.
• Flavor: Creamy and sweet, with a smooth, velvety texture. The milk solids give it a mild and milky flavor profile, making it a popular choice for those who prefer less bitterness in chocolate.
• Uses: Commonly used for moulding, coating, and enrobing chocolates, confections, and desserts. It's also used in chocolate fountains, as well as in cookies, cakes, and brownies.
• Melting Point: Slightly lower melting point than dark chocolate, making it easy to work with for dipping and coating applications.

3. Morde White Compound Chocolate

• Type: White Compound Chocolate
• Cocoa Content: White chocolate contains cocoa butter but no cocoa solids, giving it a pale color and a smooth texture.
• Flavor: Sweet and creamy with a rich, buttery flavor. It is less intense than milk chocolate and has no cocoa flavor, but instead has a smooth, milky sweetness.
• Uses: Perfect for coating chocolates, making white chocolate truffles, or drizzling over desserts. White compound chocolate is also widely used in baking for making cookies, cakes, and decorations.
• Melting Point: Similar to milk compound chocolate, with a slightly lower melting point than dark chocolate, making it easy to work with.

General Features of Morde Compound Chocolates:

• No Cocoa Butter: Morde compound chocolates do not contain cocoa butter, making them more affordable and easier to handle than couverture chocolate (which contains cocoa butter). Instead, they use vegetable fats, which allows them to set quickly and maintain a glossy finish.
• Convenience: These compounds are designed to be easier to melt and temper than couverture chocolate. They don’t require tempering, making them ideal for home bakers or those with less experience in working with chocolate.
• Shelf Life: Typically, Morde compound chocolates have a long shelf life due to their vegetable fat content. They should be stored in a cool, dry place away from direct sunlight.
• Form: Available in blocks, chips, or buttons for convenience. Some varieties may also come in couverture form, which is ideal for enrobing or dipping.

Packaging Options:

• Block Form: Commonly available in 500g, 1kg, or larger blocks, ideal for baking or bulk use.
• Chips/Buttons: Available in convenient bag sizes (200g, 500g, etc.) for easy melting and use.

Popular Uses:

• Coating & Moulding: Morde chocolates can be used to coat candies, fruits, nuts, or even ice creams. They’re perfect for moulding into chocolate bars, truffles, and bonbons.
• Baking: Used in recipes for cakes, cookies, brownies, and chocolate ganache.
• Decorations: Morde compound chocolates can be piped into designs, used for drizzling over cakes, or shaped into decorative elements.