Compound chocolate is designed for melting rather than eating. Use it in fondue, chocolate fountains and for dipping candies. Instead of using cocoa butter as the fat in the chocolate, compound chocolate substitutes vegetable fat such as palm oil or coconut oil. These fats slightly change the melting properties of compound chocolate. It melts at a higher temperature than regular chocolate, but this is a desirable property when making chocolate-covered candies. The compound chocolate coating will not melt when held.
Coarsely chop the required amount of compound chocolate into even-sized pieces. Skip this step if the chocolate is in the shape of melting discs or chips.
Place the chocolate in a microwave-safe bowl.
Heat the chocolate compound coating on medium power (50 percent) for 30 seconds.
Stir the compound chocolate and return the bowl to the microwave oven.
Continue heating and stirring the compound chocolate in 30 second intervals at 50 percent power until the chocolate compound coating has completely melted and is smooth. It might take longer to melt the compound coating than real chocolate due to the slight difference in melting points of the two.
Use the compound coating immediately for dipping or put it into a chocolate fountain or fondue pot. The chocolate hardens as it cools.