pastry chefs at the cacao barry lab

The Cacao Barry Lab

16 items found


  1. Gianduia

    Learn how to make a perfect gianduia thanks to this new bulletin by Chef Alberto Simionato!
  2. Chocolate mousses | Part 1

    What are the differences between a crème anglaise-based mousse and one made with chocolate ganache? How does using egg products affect the final texture and does it matter whether they are beaten or not? ... Explore the science behind the beloved chocolate mousse!

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