Chocolate Compounds - Dark, Milk, White & Flavoured Chocolate compound is the workhouse of commercial confectionery and bakery production. Unlike couverture, it uses vegetable fat in place of cocoa butter - which means no tempering, a wider working temperature window, and far more predictable results on a production line. At Sunbeen, we formulate our compounds to taste genuinely chocolatey rather than waxy or flat. That is not as common as you might expect. Years of R&D and feedback from our bakery and confectionery partners have shaped formulas that hold up in coating, moulding, and dipping without making the finished product feel cheap.