Cacao Barry Pate a Glacer Ivoire is a white compound coating that melts, dips, and sets without tempering, packed in an 11 pound pail. Built on sugar, milk, and coconut and palm kernel fat in place of cocoa butter, it skips the seeding and temperature curves of couverture and still dries to a smooth, creamy ivory shell.
Melted, it flows thin and glossy and sets in minutes at room temperature with a soft snap, which makes it the fast, forgiving choice for high volume dipping and glazing: cake pops, eclairs, doughnuts, petit fours, dipped cookies, and the white stripe on a chocolate bar. The flavor is sweet and milky, clean enough to take color and flavor well, so it tints to any pastel for seasonal work and carries a flavoring oil or extract without muddying it. It also stays stable in a display case, resisting the bloom and dull streaks that untempered chocolate shows.
Cacao Barry Pate a Glacer Blonde is the milk chocolate flavored version of the same coating, and Pate a Glacer Brune is the dark.
Instructions
Application
- Scoop out what the job needs and melt gently over a water bath or in short bursts in a microwave to about 40°C (104°F), stirring until smooth. No tempering is needed.
- Dip, enrobe, or pour at 35 to 40°C (95 to 104°F) over cake pops, eclairs, doughnuts, cookies, and petit fours, then let set at room temperature.
- Color with fat soluble colorants or flavor with oil based flavorings; stir in off the heat.
- Thin with a small amount of melted vegetable fat if a lighter coat is wanted.
Storage
- Store in a clean, dry, odor free area at 12 to 20°C (54 to 68°F) with relative humidity below 70%.
- Keep the pail lidded between uses and away from strong odors.
Ingredients
Sugar, Hydrogenated Vegetable Fat (Coconut and/or Palm Kernel), Nonfat Dry Milk, Lecithin (Soy)
