Extra Dark Compound Chocolate 10 kg — MIO
MIO Extra Dark Compound Chocolate is a professional pastry coating in a 10 kg catering format (2 x 5 kg). Made in the EU with cocoa powder and palm kernel fat, it melts smoothly at around 45 C and sets glossy without tempering, which makes it the practical alternative to couverture for high-volume bakeries, gelato shops and restaurant kitchens.
What Compound Chocolate Is
Compound chocolate (in Italian surrogato di cioccolato) replaces the cocoa butter of true couverture with vegetable fat (palm kernel oil). This single change removes the need for tempering: the product melts, coats and crystallises on its own, staying stable and shiny at ambient temperature. It is the standard choice in professional pastry when speed, repeatability and shelf stability matter more than the noble palate of pure chocolate.
The Producer
The MIO line is produced and distributed by Innovaction S.R.L. of Ragusa, Sicily, a supplier specialised in semi-finished products for professional pastry. Distribution in Switzerland: LAPA.
Sensory Profile
Intense, balanced dark profile with a clean cocoa note and a fluid, easy-to-pour texture. The fractionated palm kernel fat gives a firm, audible snap once set and a uniform mirror finish on cakes, pralines and dipped items.
Technical Specifications
Net weight 10 kg, supplied as two 5 kg blocks. Ingredients: sugar, fractionated and selectively hydrogenated vegetable fat (palm kernel oil), fat-reduced cocoa powder, emulsifier (E-492, E-322 sunflower lecithin), flavours. May contain nuts, milk and soya. Store dry and cool at ambient temperature (around 18 C); do not refrigerate to avoid fat bloom and sugar bloom.
Professional Uses
Mirror glazing of cakes and pastries; enrobing and dipping of biscuits, profiteroles and pralines; quick ganache and chocolate mousse bases; moulding of decorations and shells; gelato variegates and toppings. Melt gently to about 45 C, keep working at 35-40 C and pour or dip directly: no tempering curve is required.
Common Mistakes to Avoid
Do not overheat above 50 C or the fat separates and the gloss is lost. Never store in the fridge: condensation causes sugar bloom and a dull grey surface. Always declare it correctly as compound chocolate or specialita alimentare, never as pure chocolate, and highlight the milk, nut and soya allergens on your menu.
Pairings
Combine with fresh cream and mascarpone for ganache and tiramisu finishes, with flour and pastry bases for cakes, and with hazelnut and nut pastes for pralines and gianduia-style fillings.
Logistics and Delivery in Switzerland
Shipped from the LAPA central warehouse in Embrach (Zurich). As an ambient-stable product it needs no cold chain: ideal for full-pallet stock orders. Direct delivery with the LAPA fleet across Zurich, Winterthur, Uster, Dubendorf, St. Gallen and the Aargau (Aarau, Baden, Wettingen); for Ticino, French-speaking Switzerland and alpine valleys, food-grade dry shipping in 24-48 hours via Swiss Post, Planzer, Galliker and Camion Transport AG.
Who It Is For
Professional pastry shops, gelato parlours, bakeries, Italian restaurants, hotels and gastronomies that need a reliable, no-temper dark coating in a high-yield 10 kg format.
