or Connect
New Posts  All Forums:Forum Nav:

Pate a Glacer?

post #1 of 3
Thread Starter 

That's the same thing as coating chocolate/coating compound, right?

 

I'm working with a recipe for chocolate miroir aka chocolate glacage that calls for pate a glacer brune (Cocoa Barry brand). I'd really like to avoid ordering an entire bucket, when I only need a little.

 


Can a substitute be made from regular chocolate and either shortening or vegetable oil? Miroir is fairly soft, so it's not like I need a good snap for coating like you'd get from tempered chocolate.

post #2 of 3

Ask a bakery supply house or your local bakery if they will sell you Cookie Coat or choco wafers for glazing. Worse comes to worse buy a bottle of Magic Shell in supermarket.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #3 of 3
Thread Starter 

Cool, thanks!

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Pastry Chefs