PASTRY30: 30% OFF orders over $99 | SWEET20: 20% OFF

Shopping cart

Your cart is currently empty

Product image slideshow Items

  • Cacao Noel Noel - Brune Pate a Glacer, dark coating chocolate - 11 lb, NOE656

Noel - Brune Pate a Glacer, dark coating chocolate - 11 lb, NOE656


Dark chocolate non-tempered coating in button form. Buttons facilitate easy handling and microwave melting.

The rating of this product is 0 out of 5

In stock (5)


Cacao Noel Brune Pate a Glacer dark, non-tempered coating chocolate buttons provide easy melting and workability with the flavor of rich, dark chocolate. These buttons have strong flavor and beautiful, dark color.

Storage Conditions: Dry and cool (68 - 72F, 20 - 22C); keep out of direct sunlight and closed air tight after opening.

Ingredients: Hydrogenated vegetable fat, sugar, low fat cocoa powder (15%), emulsifier: sorbitan tristearate, emulsifier: soy lecithin, flavor

Dietary Notes: Contains soy.

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.

Looking for a smaller amount? Check out our 1lb bag of Cacao Noel Brune Pate a Glacer.



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.

dark chocolate / melting chocolate
0 stars based on 0 reviews
Add your review

You might also like

By using our website, you agree to the use of cookies. These cookies help us understand how customers arrive at and use our site and help us make improvements. Hide this message More on cookies »