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.