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Recipes
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The Cacao Barry range - perfect for your catering requirementsClassical success recipes |
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Andes chocolate bonbon for ConfectionnersAn audacious recipe from Paco Torreblanca, sweet and salty to enjoy with a glass of wine. |
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Horeca recipesRecipes specialized for the Horeca sector! |
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Bûche trois chocolatsRecipe created by Philippe Bertrand and Philippe Marand |
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Fleur de Cao™Recipe created by Christian Camprini, MOF Chocolatier et Ambassadeur Cacao Barry. |
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Praliné Favourites d'Autrefois« Praliné Favorites d’Autrefois » chunky texture with pieces of nut challenges the Chef’s creativity and inspires their talent to create delicate desserts, original praline and delicious ice cream. |
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Traditional recipes for the BAPA sectorBetween traditional and modernity! Recipes created by Philippe Bertrand and Philippe Marand |
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Glasses for the BAPA sectorRecipes elaborated by Philippe Bertrand and Philippe Marand |
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Glasses for Horeca segmentRecipes elaborated by Philippe Bertrand and Philippe Marand |
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Easter creationsCreations elaborated by Philippe Bertrand and Philippe
Marand
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