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 character of dark chocolate.

The buttons melt smoothly to a fluid working consistency for dipping, enrobing, molding, and drizzling, with alkalized cocoa adding depth of color and a clean, slightly bittersweet finish. Use it on entremets and petits fours, enrobed pastries and cookies, eclairs and choux, ice cream and gelato novelties, and any application where a stable dark coating is needed without the precision of tempering.