Chocolate coverage is a product similar to the chocolate topping in relation to its composition, stands out from this by having been replaced, partially or fully by other matter cocoa butter fat of vegetable origin and similar characteristics.
Mainly the fat used is a vegetable oil that is previously deodorized, subjected to a process of selective hydrogenation. This process modifies the conditions of vegetable oils, changing its physical characteristics and mainly its melting range, obtained during solidification small crystals more stable than that of cocoa butter.
