170 years of history and tradition

Where it all began: the plantation

In 1842, Charles Barry travelled to Africa to seek and harvest a selection of cocoa beans that would enable him to become the very first chocolate connoisseur. Expanding into Latin America, Cacao Barry® soon perfected the art of transforming raw natural ingredients into the most refined and delicate cocoa and chocolate products.

Cacao Barry® in dates

  • 1963:  Creation of the Baking Sticks and simultaneously the famous “pains au chocolat”
  • 1973:  Launch of the brand “Your Demonstration Partner” to introduce personalized assistance and support to professionals
  • 1976:  As a partner, Cacao Barry® is the first brand to introduce moulds for craftsmen.
  • 1988:  First brand to offer chocolate in the convenient shape of Pistoles™. At the same time Cacao Barry® enlarges its mould range by launching polycarbonate bonbons moulds. This enables craftsmen to diversify their confectionery offer.
  • 1989  Creation of an innovation for the pastry chefs: Pailleté Feuilletine™. Today, this product is indispensable for the famous recipe Le Royal Chocolat.
  • 2003:  Launch of Mycryo® cocoa butter - a pure fat naturally found in cocoa beans
  • 2006:  Launch of the Plantation range. The beans for these chocolates originate from a one single plantation, allowing Cacao Barry® to offer unique aromatic notes that evolve over time.
  • 2013: Cacao Barry® discovers specific ferments naturally present in the local plantation environment (plant leaves and soil) that have a beneficial impact on the fermentation process. This results in Q-Fermentation: a fermentation process during which intense and pure flavours are being released by each bean.
  • 2015:  Launch of a new packaging to ensure the protection of cocoa flavours and highlight cocoa knowledge