Cacao Barry - Inspiring your creations

#CACAOCOLLECTIVE

The community for chocolate inspiration.
 
For chefs / By chefs.

06/26/17

The molecular DNA of the aromatic profile for this strong Peruvian chocolate is rich in multiple aromatic markers, some of which are dominant. 

06/26/17

I believe the World Chocolate Masters is such a high-level competition that you simply cannot take it lightly. This is not a time to learn, this is a time to perform.

06/26/17

Zéphyr is distinguished by dominant aromatic lactone compounds (molecules) that are the source of an aromatic kinsmanship with ingredients and beverages such as pistachio, pecan, sesame, olive oil, yellow osmanthus and Alpine cheeses such as Comté.

06/24/17

Francois Chartier and Andres Lara were in Tokyo for CacaoCollective event to present the science of flavor pairing and inspirational recipes based on its concept.

06/23/17

I’m under great pressure to represent China while going up against true world class masters. But I’m also very excited!

06/23/17

When I’m doing research, I try not just to focus on pure architecture but also on geometrical forms and constructions. For my showpiece, I aim to create the impossible.

06/22/17

Last week we featured Helen Vass, the talented Scottish pastry chef, talking about summer in her kitchen, this week she is sharing with us her lovely summer recipe.

06/19/17

It’s a privilege for me to represent the USA during the big finals. It’s been a great experience so far. In my opinion, the World Chocolate Masters is the most beautiful competition that’s out there.

06/19/17

Five bonbons were tasted during the gala for the World’s 50 Best 2016, held a few months ago in the Big Apple. These bonbons represent five stories.

06/19/17

There are experiences we have the pleasure of having as a part of the chocolate industry. We taste some of the best desserts of our lives. We meet talented and famous chefs. We celebrate the creativity of chocolate as an art.

06/19/17

For me it was fascinating to have the chance to taste, identify and select each source and beans to see which one would make the chocolate I wanted.

06/16/17

The vibrant energy of summer has spread to the pastry kitchens. Today we talk to Helen Vass , the Scottish pastry chef who was one of the winners of BBC2 Bake off creme de la creme 2016.

06/13/17

The vibrant energy of summer has spread to the pastry kitchens. Today we asked Sarah Barber, the executive pastry chef at Hotel Cafe Royal about this year’s summer flavours at the hotel.

06/09/17

Sarah Barber from Cafe Royal is sharing with us the recipe of the lovely strawberry dessert from her summer collection.

06/08/17

Cacao Barry is always re-imagining the future of chocolate and pastry. We host the most prestigious global chocolate competition: The World Chocolate Masters which celebrates the skills of chocolatiers and pâtissiers.

06/01/17

Discover the result of the collaboration between the Canadian sommelier and world champion François Chartier and the creative team of Cacao Barry.

05/21/17

When you find yourself dreaming of warm sun and exotic places, but you’re stuck in the city doing everything else, it’s time for the passion fruit banana bon bon by Stephen Espouy, which will, with its rich flavours of exotic fruits and chocolate, transport your mind to a beautiful exotic island of your own.

05/21/17

Six great, super talented pastry chefs and chocolatiers will this year compete in the UK pre-selection in the international competition of the World Chocolate Masters (WCM). Who will be the best? This week we are introducing the sixth contestant: Stephen Espouy.

05/19/17

Canadian François Chartier “Créateur d'harmonies” is regarded internationally as one of the pioneering researchers in terms of recipe creation and wine and food harmonies.

05/19/17

The scientific reason behind the harmony between wine and food is explained, as is understanding the creation and success of thousands of recipes that are indeed the culinary heritage of the world. Furthermore, it opens up new possibilities in the area of culinary creativity.

05/19/17

The possibility of connecting with many professionals in different fields gave him ample knowledge of the craft and helped him to realise his passion for teaching, researching and creating products related with the world of confectionery.

05/19/17

Let's jump into the weekend with this sweet delight created by Ian Mark, the UK World Chocolate Masters contestant.

05/18/17

Six great, super talented pastry chefs and chocolatiers will this year compete in the UK pre-selection for the international competition of the World Chocolate Masters (WCM). Six people with a deep knowledge of chocolate, with skills of real masters and limitless creativity will compete together and against each other. Who will be the best? This week we are introducing the fifth contestant: Ian Mark.

05/16/17

Barry Johnson created this fantastic diamond shaped moulded milk chocolate flicked with green cocoa butter and filled with a semi-soft Kalamansi lime flavoured caramel. Are you curious? Here is the recipe!

05/11/17

The international competition of the World Chocolate Masters (WCM). Who will be the best? This week we are introducing the fourth contestant: Barry Johnson.