Cacao Barry Pate a Glacer Brune is a dark chocolate flavored compound coating that melts, dips, and sets without tempering, packed in an 11 pound pail. Built on sugar, alkalized cocoa, and coconut and palm kernel fat in place of cocoa butter, it delivers the deep brown color and rounded cocoa flavor of dark chocolate with none of the fuss.

Melted, it flows thin and glossy and sets in minutes at room temperature with a clean snap, so it keeps pace with high volume dipping and glazing: eclairs and cream puffs, doughnuts, cake pops, petit fours, dipped cookies, and the chocolate top on a mille feuille or a bar. The flavor is sweet with a smooth, mellow cocoa depth and a touch of vanilla, familiar and crowd pleasing on a pastry. It holds up in the display case without bloom or dull streaks, and with the highest fat content of the three Pate a Glacer coatings it gives the thinnest, shiniest coat of the family.

Cacao Barry Pate a Glacer Blonde is the milk chocolate flavored version of the same coating, and Pate a Glacer Ivoire is the white.