Compounds

This milk chocolate confectioner's compound from French company Cacao Barry coats candies, confections, petits fours, and cakes without the need for tempering. It gives a lustrous, creamy finish and sets with a glossy sheen and a semi firm bite. Warm it...

This dark chocolate compound coating from French company Cacao Barry gives you an easy to work, chocolate brown coating that is low in cocoa fat and so does not require tempering. It sets with a glossy sheen and a semi firm bite. Warm it before use and...

This white chocolate glazing compound from French company Cacao Barry is low in cocoa fat and so does not require tempering. It is easy to work with and sets with a glossy sheen and a semi firm bite. Warm it before use and it is ready for coating,...

Cacao Noel Pate a Glacer Brune in a 22 lb case of buttons, made in Italy. A non tempering dark chocolate compound built on coconut and palm kernel fats rather than cocoa butter, giving an easy to work coating with the rich color and roasted cocoa...

Cacao Noel dark chocolate confectionery coating in a 25 lb case, made in the United States. A non-tempering coating built on palm kernel oil rather than cocoa butter, formulated for high-volume confectionery and bakery work where flow, set speed, and...

Cacao Noel milk chocolate confectionery coating in a 25 lb case, made in the United States. A non-tempering coating built around palm kernel oil rather than cocoa butter, formulated for high-volume confectionery and bakery work where consistent flow and...

Cacao Noel white chocolate confectionery coating in a 25 lb case, made in the United States. A non-tempering coating built around palm kernel oil rather than cocoa butter, formulated for high-volume confectionery and bakery work where consistent flow,...