Cacao Barry's Pâte à Glacer, Brune is the ultimate solution to simplify your production process while maintaining the exceptional quality of your culinary creations. 

Say goodbye to the complexities of tempering chocolate with our dark soft set compound that requires no tempering, making it perfect for operators with varying technical expertise.

Pâte à Glacer Brune delivers a shiny finish like chocolate with its intense dark brown colour, while it remains liquid at 40°C without hardening. It guarantees optimal coating and perfect enrobing without compromising the quality of your finished products, thanks to its unique vegetable fat composition that ensures a more uniform crystallisation behaviour compared to cocoa butter alone.

How to use
Just melt, Add oil as required, and pour. No tempering needed.

Ingredients
Sugar, fully hydrogenated vegetable fat (coconut, palm kernel), fat reduced cocoa powder 18%, milk sugar, emulsifier: Lecithins (soya), flavouring vanillin. RSPO MB system certified.

Applications
Molding | Enrobing | Tempering