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).
Please note: We refrain from shipping chocolate during summer months when the temperature is relatively warm. This is in anticipation that the chocolate will not melt during the shipping process. At above 26°C, cocoa butter in chocolate products may start melting, and recrystallize as white streaks or marks on the chocolate's surface. This phenomenon is called 'fat bloom'. While it may not have the perfect appearance, bloomed chocolates are safe to eat and use in recipes.