This chocolate compound provides a rich dark chocolate coating and shine to any sweet creation. Cacao Barry Pate a Glacer Brune does not need to be tempered and provides a medium set when hardened, perfect for chocolate dipped fruits, molding and decoration.

Direction of use:

• Melt the required quantity of glazing paste in bain marie (55°C approximately) or in microwaves (medium power until a temperature about 45-50°C).
• Before use, let cool between 35°C and 38°C according to the applications and move with a spatula to obtain a glossy glazing.
• Avoid working in a draft or near a source of heat and humidity.
• After use, store the container closed in a cool and dry place (16-18°C).

Ingredients: sugar, hydrogenated vegetable fat (coconut and/or palm kernel), cocoa powder processed with alkali, lactose (milk), soy lecithin, vanillin

Product of France

Since 1842, Cacao Barry Premium chocolate is the favorite of passionate creators around the world. Their know-how and their passion are associated to the enthusiasm of the artisans who are looking for innovation and expecting to work with the best products.