Decorate desserts with Décor Cacao
Ever wonder what cocoa powder to use for Tiramisu?
Standard cocoa powders absorb moisture, which represents a great challenge for restaurants, caterers and artisans when it comes to decorating Tiramisu, Entremets and similar applications. Not to mention the problems encountered when thawing cocoa powder-coated items such as truffles.
Some of these challenges create a lack of flexibility due to the necessity for last-minute decoration or the potential to over-use cacao powder to keep desserts looking freshly made.
Décor Cacao maintains a fresh, high-quality appearance over several days and eliminates the risk of undesirable textures from the overuse of cacao powder.
In addition, our cacao powder provides an even more appealing appearance when desserts are thawed.
Decorate Tiramisu & Entremets with Décor Cacao
Cacao Barry Global Creative Director Ramon Morato demonstrates the ultimate test for the DÉCOR CACAO that perfectly shows how it maintains texture and colour on top of a Tiramisu.
Jérôme Derrey, Cocoa R&D Manager explains how the DÉCOR CACAO was developed to last for days and weeks.
Our new insoluble Cacao Powder DÉCOR CACAO answers many challenges faced by chefs when it comes to preparation.
Decorating with Cacao Barry's new DÉCOR CACAO can help chefs with the following:
- Prepare creations with decoration in advance
- Save time for a stable look & feel
- Avoid last-minute add-ons prior to serving
- Optimize productivity
