Oona's whole-bean cacao: Whole cacao beans + khandsari sugar (indian unrefined cane sugar). no sugar in whole cacao.

Couverture: Cocoa/cacao solids + cocoa butter + white sugar, most often with lecithin and vanilla/vanillin.

Compound: Cocoa ingredients (often alkalised) + sugar + vegetable fat (cocoa butter is replaced with hydrogenated fat), often with other flavourings/emulsifiers.

Whole-bean cacao: The cacao percentage directly represents how much whole cacao is in the product. For example, 85% means 85% whole cacao nibs and 15% khandsari sugar.

Couverture: The cacao percentage generally represents the combined cocoa-derived components, including cocoa solids and cocoa butter. A 70% couverture isn't necessarily 70% whole cacao bean. A 70% courverture can have any mix of cocoa paste, cocoa butter and/or cocoa solids adding up to 70%.

Compound: Cocoa percentage can be lower and is less directly comparable because the formulation commonly relies on vegetable fat and other ingredients.

Whole-bean cacao: Yes. The cocoa bean is roasted and the nib is separated from the husk and ground directly into the finished product, keeping the cacao whole.

Couverture: The cacao bean is typically separated into cocoa solids and cocoa butter, which are then formulated together with additional cocoa butter and sugar. They might also be alkalised.

Compound: Usually relies on processed cocoa ingredients combined with vegetable fat rather than the natural fat of the cacao bean as the primary fat.

Whole-bean cacao: No added fat. The fat comes naturally from the cacao bean itself.

Couverture: Yes. Additional cocoa butter is generally added to make the chocolate fluid enough for coating, moulding and tempering.

Compound: Yes. Cocoa butter is largely replaced by vegetable fat, which gives compound chocolate its characteristic processing advantages.

Whole-bean cacao: Can be as simple as one or two ingredients: cacao + raw sugar.

Couverture: Typically cacao/cocoa solids, cocoa butter and sugar, with some formulations adding lecithin, vanilla, milk powder or other ingredients.

Compound: Usually has a longer formulation involving cocoa ingredients, sugar, vegetable fat and often emulsifiers/flavourings.

Whole-bean cacao: Made with minimal processing - freshly roasted and ground into the final product.

Couverture: More processing is generally involved because cocoa solids and cocoa butter are separated, refined and then recombined sometimes with other ingredients.

Compound: Uses processed cocoa ingredients and is formulated with vegetable fat for easier manufacturing and handling.

Oona's whole-bean cacao: Retains the cacao bean's natural cocoa butter, fibre, minerals and polyphenols.

Couverture: Still contains some of cacao's naturally occurring compounds, particularly when made with a high cacao content, but heavy processing and formulation alter the original bean and the nutritional value.

Compound: Can contain cacao-derived nutrients, but heavy processing and greater use of sugar and added vegetable fat generally means cacao makes up a smaller part of the overall food.

Whole-bean cacao: To experience cacao and its goodness. The focus is on the bean, its flavour, character and natural composition.

Couverture: To make european style desserts. Its high cocoa-butter content provides the fluidity needed by western chocolatiers.

Compound: To make confectionery cheaply and easily. Vegetable fat makes it economical, convenient and less demanding to work with.