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, clean white color, and quick set matter more than couverture nuance.
The coating melts to a smooth, fluid consistency for dipping, enrobing, drizzling, and molding, with the soft, milky sweetness of white chocolate and a bright finish that takes color and tints cleanly. Use it for enrobed cookies and snack bars, panned centers, decorative shells, ice cream novelties, and tinted drizzles where a stable white base is needed.
Cacao Noel confectionery coatings are also available in Milk for a softer caramel character, or Dark for a deeper alkalized cocoa finish.
Instructions
Preparation
- Melt slowly to 40–45°C (104–113°F), stirring occasionally, until fully fluid.
- Cool the working coating to 36–40°C (97–104°F) before dipping, enrobing, or molding.
- No tempering required.
For Dipping and Enrobing
- Dip cooled or room temperature centers into the working coating, drain excess, and place on parchment to set.
- For thinner shells, warm the coating to the upper end of the working range. For thicker coverage, work closer to 36°C (97°F).
For Molding and Decoration
- Pour into molds, tap to release air, and chill at 10–15°C (50–59°F) until firm.
- To color, blend in oil-based or powdered colorants once the coating reaches working temperature.
Storage
- Store in a sealed container at 15–18°C (59–64°F), dry and away from strong odors.
Ingredients
Sugar, Vegetable Oil (Palm Kernel Oil and Hydrogenated Palm Kernel Oil), Whey Powder, Whole Milk Solids, Nonfat Dry Milk Solids, Soy Lecithin (an emulsifier), Salt, Artificial Flavor
