Compounds

Use this high-quality confectioner's compound to coat candies, confections, petits fours, cakes, and more, without the need for tempering. Cacao Barry's easy-to-use Pâte à Glacer Blonde gives a lustrous creamy finish to your creations. The...

This useful compound from French company Cacao Barry gives you an easy-to-work chocolate-brown coating that is low in cocoa fat and therefore doesn't require tempering. With 18.1% cocoa solids (minimum), the rich brown compound sets with a gloss sheen...

A very useful glazing compound from France, giving a white chocolate finish that's low in cocoa fat and therefore doesn't require tempering. Easy to work with, Cacao Barry Pâte à Glacer Ivoire sets with a gloss sheen and semi-firm bite,...

Non Tempering Confectionery Coating. Ingredients Sugar, Vegetable Oil (Palm Kernel and Hydrogenated Palm Kernal), Alkalized Cocoa Powder, Soy Lecithin, Whey Powder, Salt

Non Tempering Confectionery Coating. Ingredients Sugar, Vegetable Oil (Palm Kernel and Hydrogenated Palm Kernal), Cocoa Powder, Nonfat Dry Milk Solids, Whole Milk Solids, Whey Powder, Soy Lecithin, Salt, Artificial Flavors

Non Tempering Chocolate Compound. Ingredients Vegetable Fats (Palm Kernel RSPO MB, Coconut), Sugar, Cocoa Powder, Alkalized Cocoa Powder, Lactose, Soy Lecithin, Artifical Flavors

Non Tempering Chocolate Compound. Ingredients Sugar, Vegetable Fats (Palm Kernel RSPO MB, Coconut), Nonfat Dry Milk, Soy Lecithin, Artificial Flavors

Non Tempering Confectionery Coating. Ingredients Sugar, Vegetable Oil (Palm Kernel and Hydrogenated Palm Kernal), Whey Powder, Whole Milk Solids, Nonfat Dry Milk Solids, Soy Lecithin, Salt, Artificial Flavors