Cacao Barry Glacer Brune -No Tempering Dark Coating Chocolate, 5KG/11LBS – Glossy, Effortless Finish

Elevate your confections with Cacao Barry Glacer Brune -No Tempering Dark Coating Chocolate, 5KG/11LBS, a premium dark chocolate compound designed for effortless glazing and enrobing. This no-tempering coating, made with vegetable fats (coconut and/or palm kernel) instead of cocoa butter, delivers a rich, intense dark brown color and a glossy, semi-firm finish with a soft bite. Perfect for professional bakers, caterers, or home enthusiasts, it’s ideal for chocolate coating recipes like dipping strawberries, coating cakes, or decorating pastries.

Why Choose Cacao Barry Pate a Glacer Brune?

• Premium Quality: Composed of sugar, hydrogenated vegetable fat (coconut and/or palm kernel), cocoa powder processed with alkali, lactose (milk), soy lecithin, artificial flavor(s), and vanillin, offering a rich cocoa taste. Deep chocolate flavor with glossy shine. Certified RSPO MB, Kosher Dairy, and Gluten-Free.
• Versatile Use: No tempering required, simplifying coating, molding, enrobing, or drizzling for cakes, petit fours, fruits, cookies, or cake pops. Ideal for chocolate-dipped fruit recipes or high-volume production. Stays liquid at 40°C (104°F) for easy application. Pairs with fruits, nuts, or spices.
• Distinctive Finish: Provides a semi-glossy, intense dark brown coating with uniform crystallization, enhancing gourmet dessert recipes without the complexity of tempering.
• Convenient Size: 5KG (11lb) bucket ensures ample supply for bulk pastry needs. Melt at 40-45°C (104-113°F) in a bain-marie or microwave. Store at 20-22°C (68-72°F), away from sunlight, in airtight conditions.
• Dietary Note: Contains milk and soy; may contain traces of nuts or gluten. Fat bloom may occur in warm conditions but is safe for use. Not vegan-friendly.

Effortless Gourmet Creations

Use Cacao Barry Pate a Glacer Brune for quick, flawless coatings on chocolate-dipped strawberries or glossy cake glazes. Its easy-melt, no-temper formula is perfect for high-volume settings, with customers praising its rich flavor and shiny finish, though some note a waxy texture compared to tempered couvertures. Ideal for warm climates due to its temperature stability, it’s great for chocolate pastry decorations. Store in a cool, dry place for up to 12 months, using cold packaging for summer shipping to prevent bloom.

Why Cacao Barry?

Since 1842, Cacao Barry, founded by Charles Barry in France, has crafted premium chocolates with a focus on sustainability through the Cocoa Horizons Foundation, reinvesting in West African and South American cocoa farmers. Pate a Glacer Brune’s vegetable fat composition ensures consistent results, making it a trusted choice for high-end pastry creations. QR codes on packaging trace beans to their source, ensuring transparency.

Order Now & Craft Stunning Masterpieces!

Transform your desserts with Cacao Barry Glacer Brune -No Tempering Dark Coating Chocolate, 5KG/11LBS. Perfect for chocolate glazing recipes or professional confections, this compound delivers unmatched ease and elegance. Buy now and create unforgettable gourmet experiences!