Pate a Glacer?

Discussion in 'Professional Pastry Chefs' started by thetincook, Jun 30, 2011.

  1. thetincook

    thetincook

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    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.
     
    Last edited: Jun 30, 2011
  2. chefedb

    chefedb

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    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.
     
  3. thetincook

    thetincook

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    Cool, thanks!