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products

• Quality Frozen desserts
  • Haute Pâtisserie
  • Grande Tradition
• Or noir
  • Single concept
  • Creation by assemblage
  • Testimonial
• Mycryo® cocoa butter
  • Tempering
  • In cooking
• Plantations
  • Plantation MADIROFOLO Madagascar
  • Plantation ALTO EL SOL Peru
  • Plantation OROPUCCE Trinidad
• Origins
  • Dark chocolate couverture
  • Milk chocolate couverture
• Chocolate and couverture
  • Dark and flavored chocolate couverture
  • Milk and flavored chocolate couverture
  • Dark and white chocolate, Colored and flavored products
  • Barry Lenôtre cocoa chocolate couverture
• Pure cocoa products
  • Cocoa powders
  • Pure cocoa liquor
  • Cocoa nibs
  • Deodorized cocoa butter
• Nut based products
  • Pralinés
  • Pure Nut Pastes
  • Praliné Grains
  • Favorites Gianduja
• Decorations
  • Pure chocolate and colored decorations
  • Shavings
  • Chocolate Coffee Beans
  • Barry Decor
  • Chocolate Pieces
  • Pencils
  • Cups
• Convenience products
  • Crispy inclusions
  • Barry Glace Fondant
  • Brillance
  • Powdered Chocolate
  • K d'arôme
• Bake stable products
  • Baking Sticks
  • Chocolate Drops
• Compound coatings
  • Compound coatings
• Moulds for chocolate making
  • Sweet boxes
  • Subjects
  • Moulds
  • Bars
  • Seafood - Decoration
  • Confectionery
  • Lollipops
  • Masks
  • Pastry moulds

about us

• History
• Cocoakit
• Partners
  • Lenôtre: a passion shared for over 20 years!
  • Irinox
  • Kichen Aid
  • Prefamac
  • The Grove Hotel
  • Dumouchel

newsletter

press access

• Press Communications

recipes

• Pastry
  • Entremets
  • Small cakes and verrines
  • Quick recipes
• Chocolatery
  • Bonbons, bars and lollipops
• Catering
  • Platted desserts
  • Salty applications
  • Verrines
• Others
  • Ice cream
  • Drinks

services

• Ambassadors
  • Canada
  • Chine
  • France
  • Mexique
  • Espagne
  • UK
  • U.S.A.
  • Italy
  • Korea
  • Russia
  • Belgium
  • Cyprus
  • Japan
  • Finland
• Techniques
  • Tempering
  • Moulding
  • Coating
  • Decoration
  • Flavouring
  • Covering with Ganache
• Leaflets
  • Products
  • Recipes
  • Library
  • Others

demonstration on line

• Techniques
  • Chocolate ganache
  • Moulding solid figures
  • Tempering chocolate
  • How to mould bonbons?
  • How to temper praliné paste?
  • Enrobed pralines
  • Moulding
  • Decoration techniques for pastry
  • How to make a chocolate mousse
  • How to set up an entremet
• Be creative
  • How to finish an entremet
• Products
  • Or Noir
  • Mycryo® for tempering
  • decorations
  • Pralinés Favorites d'Autrefois
• From the cocoa bean
  • Plantations
  • Plantations
• Harvesting
  • The Cultivation and Harvesting of Cocoa

events

contact us

• North Africa
• Germany
• Austria
• South America
• Australia
• United States
• Belgium / Luxembourg
• Brazil
• Canada
• China
• Korea
• Spain
• Portugal
• Italy
• Japan
• Asia Pacific
• Middle East
• the Netherlands
• Poland
• UK
• Russia
• Slovakia
• Switzerland
• Turkey
• France