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products

• Or noir
  • Single concept
  • Creation by assemblage
  • Testimonial
• Mycryo® Cocoa Butter
  • In cooking
• Plantations
  • Plantation MADIROFOLO Madagascar
  • Plantation ALTO EL SOL Peru
• Origins
  • Dark Chocolate Couverture
  • Milk Chocolate Couverture
• Chocolate and Couverture
  • Dark Chocolate Couverture
  • Milk and Flavored Chocolate Couverture
  • Dark and White Chocolate
  • 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
  • Vermicelli & Flakes
  • Chocolate Coffee Beans
  • Barry Decor
• Convenience Products
  • Crunchy textures
  • Barry Glace Fondant
  • Brillance
• Bake Stable Products
  • Baking Sticks
• Compound Coatings
  • Pate a Glacer
• Moulds for chocolate making
  • Sweet boxes
  • Moulds
  • Bars
  • Confectionery

about us

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

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

services

• Ambassadors
  • Canada
  • Chine
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  • Mexique
  • Espagne
  • UK
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  • Finland
• Techniques
  • Tempering
  • Moulding
  • Coating
  • Decoration
  • Flavouring
  • Covering with Ganache
• Leaflets
  • Products
  • Recipes
  • Library
  • Others
• Label Boutique

demonstration on line

• Techniques
  • Chocolate ganache
  • Tempering chocolate
  • How to mould bonbons?
  • How to temper praliné paste?
  • Moulding solid figures
  • Enrobed pralines
  • Moulding
  • Decoration techniques for pastry
  • How to make a chocolate mousse
  • How to set up an entremet
• Be creative
  • Ideas for take-away cakes
  • Which technique for your Yule Log ?
  • Tablets
  • Chocolate drinks
  • How to finish an entremet
• Recipes
  • All Chocolate Dessert by Regis Marcon
  • Lobster Cassoulet with Puy lentils
  • Gianduja
• Products
  • Or Noir - Pierre Mirgalet
  • Or Noir - Emmanuel Ryon
  • 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