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,...

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,...