Elevate your culinary creations effortlessly with our Cacao Barry Pâte à Glacer Brune.
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.
With our easy to use Pâte à Glacer Brune you will not need a palette knife to finish your entremets glazing because it allows you to swiftly coat your applications. It is ideal for viennoiserie, coating your cookies, brownies, biscuits, donuts, madeleine, génoise, cakes, etc.
With its superior quality, you'll be able to achieve a flawless finish that will leave your customers impressed. Try it today and simplify your production process, without compromising on quality.
