Compound chocolate can normally be easily distinguished from cocoa butter because it has a comparative lack of rich chocolate taste and tends to be more chewy/waxy, and also sensitive to softening and a lack of snap.    Now, CBT Gold enables the full indulgence and rich chocolate taste both in the enrobing of bakery products like cookies and cakes and also in moulded tablets and bars. In the dark and milk compound recipes, when CBT Gold 100 is used as the main fat, the ratio of all cocoa butter coming from cocoa mass and cocoa powder to CBT Gold can be increased to a max of 10% (CCB: CBT Gold) without compromising quality, without expensive tempering technology.   CBT Gold does not require any tempering that consumes high energy for controlled cooling, apart from investments in dedicated equipment. This achievement comes from the special composition of the fractions included, in combination with interesterification and full hydrogenation, which means it is virtually free of trans-fatty acids and there are no health concerns.  And with the help of the interesterification process which is a technique that enables us to re-arrange fatty acid distribution in the composition of CBT Gold, we propose a very unique product to our customers.    CBT Gold also provides excellent crystallization speed during production. Food manufacturers will appreciate the fact that they do not have to change production facilities when switching from standard CBS – it is perfectly plug-and-play and there is no significant cost compared to existing solutions.