Cacao Barry - Inspiring your creations


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


A fabulous Venezuelan dark golden rum, distilled from molasses in a copper pot before 12 years of ageing is a base for these delicious bon bons. This rich, sweet and fruity rum is beautifully paired with Cacao Barry Zephyr chocolate.


After a look into the pastry kitchen of the South-Tyrolian superchef Andreas Acherer, who shared his summer news with us last week, let’s return to UK, this time to Leeds, to see what’s new for the Trigg couple of Lauden Chocolate.


Discover the Flavour Dinners happening in Toronto. Chefs are challenged by Cacao Barry to create a unique menu pairing chocolate with one ingredient of their choice. A unique experience.


This visually very distinctive dessert hides in its core the beautiful flavours of summer. Enjoy the recipe!


The vibrant energy of summer has spread to the pastry kitchens. Today we talk to Andreas Acherer, the Italian Cacao Barry Ambassador and the owner of the Acherer pastry shops in South Tyrol.


Enjoy this lovely summer recipe by Andreas Acherer, the Cacao Barry Ambassador from the Italian South Tyrol.


The 26th of June White Guide Nordic was launched in Copenhagen Denmark and Cacao Barry was of course one of the sponsors of this amazing launch. The launch was celebrated with a trend seminar, prize ceremony and a gala dinner. The launch was joined by more than 200 journalists, policy makers and restaurant professionals.


Sol Over Gudhjem was once again held on the island Bornholm and Cacao Barry was the sponsor of the Dessert competition. Jesper Foldager from Nobis hotel, Casper Sundin from Nordlandet and Tommy Friis from Fru Larsen were the participants. 


Eleven North American pastry chefs were whisked away this summer to one of the most unique and respected cocoa plantations in Dominican Republic; Hacienda La Esmeralda.


On 8th July 2017 six super talented young pastry chefs gathered at the UK Chocolate Academy centre in Banbury to showcase their skills and creativity at the sixth edition of the Junior Chocolate Masters. 


The vibrant energy of summer has spread to the pastry kitchens. Today we talked to Domenico Camporeale, the sous chef, pastry, at Park Plaza Westminster in London about this year’s summer flavours.


Enjoy the lovely summer flavours in this beautiful tart by Domenico Camporeale made of hazelnut crumble, lemon marmelade, Zephyr Caramel sponge, exotic Zephyr Caramel mousse and Zephyr Caramel chocolate glaze decorated with Gure de Cacao and fresh raspberries.


41 Chefs from 22 different countries flew over for this 6th edition, including many new joiners and also passionate Chefs that have been part of the Gourmet community for more than 20 years.


The vibrant energy of summer has spread to the pastry kitchens. Today we talked to Heather Kaniuk, the executive pastry chef at Hotel Shangri-La in London about this year’s summer flavours.


Can you imagine the indulgency of the wonderful chocolate accented by the sweet sour flavour of poached apricots melting on your tongue? Well, here you have it. We are sharing the recipe by Heather Kaniuk, from the London Shangri-La.


Chef Jason Bangerter and pastry chef Rachel Nicholson also featured their Or Noir Chocolates, Langdon Hall’s own signature chocolates.


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.


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


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.


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.


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.


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


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.


"In the final hour of the German National Selection, a part of my showpiece broke and fell onto the ground. For a moment I panicked. I thought the competition was over for me."


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.