Cacao Barry Pate Glacer Ivoire White coating chocolate buttons do not require tempering and are easy-to-use for consistent glazing and enrobing. These buttons have rich, cocoa flavor and dark color.
Storage Conditions: Dry and cool (68 - 72F, 20 - 22C); keep out of direct sunlight and closed air tight after opening.
Applications: Glazing of desserts, individual cakes, decoration, enrobing.
Directions: Melt in a bain-marie at 45C/113F maximum. May also be heated in a microwave.
Ingredients: Sugar, hydrogenated vegetable fat (coconut and/or palm kernel), nonfat dry milk, soy lecithin (an emulsifier), artificial flavor(s).
Dietary Notes: RSPO MB system certified. Contains soy and milk.
Cool Weather: Temperatures below 70F - Orders ship Monday through Friday.
Warm Weather: Temperatures above 70F - Chocolate and perishables ship Monday through Wednesday for USPS Priority and UPS 2-Day Air, or Monday thru Thursday for UPS Next Day Air. Ground shipping should NOT be used during warm weather.
The Pastry Depot is not responsible for product(s) melting if UPS Next Day Air is NOT selected. With all shipping methods, someone must be present to receive the package and bring it inside immediately. See our Warm Weather Shipping Policy.