Hi yes, there is a way... just stop buying it ;-)
Unfortunately is impossible to make a lobster out of a shrimp... as Lynn said stick to the real deal.
There is no real fundamental reason why a dark compound coating should not have a strong chocolate flavor.
Coating is usually used for a technical reason (the higher melt point) or because of price considerations (it's cheaper) or both.
From one of your other questions I am going to infer that the higher melt point of compound is a main reason you're using it.
If you're using a dark coating then the simple answer is to buy a better coating. There are some that are very difficult to tell apart from bulk chocolates.
If you're using white or colored compound the answer is to add very small amounts of a very good chocolate essential oil flavoring. If you do that it's very important to make sure the coating is at a high enough temperature (100F at least) and do a very good job of incorporating the flavoring oil. If you don't it can leave streaks and deliver uneven flavor.
You can also use the chocolate flavoring oil in the dark compound if you are having trouble locating a better tasting dark compound.
However, Lynn and Antonino are essentially correct: the chocolate flavor will probably not be as "good" as if you used real chocolate because the oil is likely to be one-noted. However, the chocolate flavor will be more intense.
Not all of us live in places or cater to markets that can afford to use expensive or real chocolate. While there is no way to turn a shrimp into lobster, we can work as hard as we can to make the shrimp the best it can possibly be.
Thank you so very much for helping me ... I was down hearted by the first two answers---because I "have a dream" one not from my flesh, but a real dream! I have to start with what I can afford..I will not let the dream die! Your answer gives me hope...I am very gateful that you took the time to explain in detail. Now I can go from your advise. I have Barry Callebaut and am working with it but I do not have the materials to melt it correctly.
Thank You for the encouragement.
When you perfect it, may I be the first to taste..? I am getting my coating from Italy but have tried several about 15 am still not happy.
I know the real thing is the way to go, and the darker the better for me.
Thank You for you information.
the compound i'm working about, is supposed to be (on paper) as good as cocoa butter chocolate. do i believe is that good? not really. Is my intention to expose underprivileged to a better/healthier chocolate (less sugar, organic beans.organic milk powder etc) YES.
I will keep posted on it. i have a huge challenge in front of me, but don't we all have one?
Take a look at the company Grand-Place. In another forum one of their people mentioned that they had developed a compound that is very difficult to tell from regular chocolate. As the company also operates out of Vietnam (they are headquartered in Belgium) cost and temperature concerns are important to them.