COMPOUND COATING( NO TEMPERING CHOCOLATE)

ART EDIBLE SUPPLIES

The dark compound coating, smooth melting, with non-hydrogenated lauric fats. Due to the fats in this product, we advise you to melt it, apply it, and then shock cool it in the fridge to retain its colour and shine. 

This product is known as tempered chocolate or candy melts; it looks and tastes quite similar to chocolate but doesn't contain cocoa butter and doesn't need tempering.

Excellent viscosity makes this product perfect for coating cake pops and ganache, moulding, etc.

Bakers White Coating has a smooth texture and a white chocolate flavour. It comes in an easy-to-melt drop form and does not require tempering - melt and use. This is a non-hydrogenated product you can use for coating, spinning and drizzling, creating 'drip' effects, and topping anything from biscuits to cakes and moulding. 

Dark coating 

• Description: Easymelt Chips; Minimum Cocoa Solids 12%
• Suitable For: Vegetarians, Vegans, Kosher Dairy, Halal
• Brand: Barry Callebaut

White coating

• Description: Chips
• Suitable For: Vegetarians, Halal
• Brand: Barry Callebaut

The pistachio compound coating is a fantastic, versatile product that brings the authentic flavour and subtle green colour of real pistachios to your baking. Made with actual pistachios, it gives a delicious nutty taste to any dessert or pastry.Unlike traditional chocolate, you don't need to temper this compound coating. Simply melt it down and it's ready to use, saving you time and effort. Its simple preparation makes it perfect for both home bakers and professionals.

Tips for Best Results

For the smoothest application, heat the coating to an optimal temperature of 48-50°C. It's important not to heat it above 55°C to avoid burning.

Troubleshooting: If you notice streaks on the surface after application, place the product in the fridge immediately. The compound coating needs to be cooled quickly, or "shock cooled," to set properly and avoid streaking.