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Pate A Glacer Blonde
Cacao Barry$87.05A pale color, this light compound needs no tempering and is an attractive coating for your cakes and pastries. -
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Pate A Glacer Ivoire
Cacao Barry$84.58An ivory compound with no need for tempering and a perfect shine to decorate your desserts. -
Dark Ezmelt Shine
VanLeer$131.2512% Cocoa, 34% Fat; For use in moulding and dipping. Does not require tempering. -
White Ezmelt Shine
VanLeer$88.990% Cocoa, 31% Fat; For use in moulding and dipping. Does not require tempering. -
Milk Compound Snaps
VanLeer$133.756% Cocoa, 31% Fat; For use in moulding and dipping. Does not require tempering. -
Centramerica Bianca White Chocolate
Master Martini$101.50White compound chocolate, no tempering needed. -
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Centramerica Latte Milk Chocolate
Master Martini$101.50Milk compound chocolate, no tempering needed.