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).
Product of France
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Inventory Last Updated: Sep 28, 2021