CACAO BARRY Pate a Glacer Brune, Dark Coating Chocolate
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).