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Chocolate Ingredient
St Petersburg Marble cake
Created by
  • Wielfried Hauwel
    Head of the Chocolate Academy™ centre Russia

St Petersburg Marble cake

Inaya™ layered cake
Created by
  • Martin Diez
    Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Inaya™ layered cake

Alunga™ plated dessert
Created by
  • Martin Diez
    Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Alunga™ plated dessert

Pure Balance
Created by
  • Ramon Morato
    Global Creative Innovation Leader for the Cacao Barry® brand

Pure Balance

Opéra
Created by
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
  • Philippe Marand
    EEMEA Manager Chocolate Academy™ centres

Opéra

Caramel with sea-buckthorn fruit and mango ganache wafer
Created by
  • Philippe Vancayseele
    Master Chocolatier Senior, Montreal Chocolate Academy™ Training Center

Caramel with sea-buckthorn fruit and mango ganache wafer

White Royal
Created by
  • Martin Diez
    Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

White Royal

Trilogy
Created by
  • Ramon Morato
    Global Creative Innovation Leader for the Cacao Barry® brand

Trilogy

TLM dessert
Created by
  • Ramon Morato
    Global Creative Innovation Leader for the Cacao Barry® brand

TLM dessert

Evocao™ Entremets
Created by
  • Dimitri Fayard
    Lead Chef Chocolate Academy™ North America

Evocao™ Entremets

Evocao-Haskap-Corn Entremets
Created by
  • Nicolas Dutertre
    Head of the Chocolate Academy™ Montreal

Evocao-Haskap-Corn Entremets

Bouche - entremet
Created by
  • Francisco Migoya
    Head Chef at Modernist Cuisine

Bouche - entremet

Zéphyr Caramel Pomme
Created by
  • Peter Fong
    Cacao Barry Ambassador - Ganache Patisserie

Zéphyr Caramel Pomme

Macaron Biscuit, Maple Syrup and Espelette Pepper Roasted Pecans, Tahitian Vanilla Pineapple Compote, Zephyr™ Caramel Mousse
Created by
  • Philippe Labbé
    Executive Chef at Shangri-La Hôtel, Paris - Ambassador Cacao Barry

Macaron Biscuit, Maple Syrup and Espelette Pepper Roasted Pecans, Tahitian Vanilla Pineapple Compote, Zephyr™ Caramel Mousse

Praline Entremets Financier and Pure Chocolate Mousse
Created by
  • Philippe Marand
    EEMEA Manager Chocolate Academy™ centres

Praline Entremets Financier and Pure Chocolate Mousse

Zéphyr Caramel Entermets
Created by
  • Ramon Morato
    Global Creative Innovation Leader for the Cacao Barry® brand

Zéphyr Caramel Entermets

Entremets chocolat, avocat et tortilla
Created by
  • Shigeo Hirai
    L'Avenue Owner and Chef

Entremets chocolat, avocat et tortilla

Easter Egg Entremets
Created by
  • Nicolas Dutertre
    Head of the Chocolate Academy™ Montreal

Easter Egg Entremets

Give me your heart
Created by
  • Nicolas Dutertre
    Head of the Chocolate Academy™ Montreal

Give me your heart

Opéra Pralin Feuilletine™
Created by
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
  • Thomas Alphonsine
    Pastry Chef at the Chocolate Academy™ Cacao Barry

Opéra Pralin Feuilletine™

Coexistence
Created by
  • Hisashi Onobayashi
    Japanese finalist at the World Chocolate Masters 2015, works at Club Harie in Tokyo

Coexistence

Timber
Created by
  • Marijn Coertjens
    Belgian finalist at the World Chocolate Masters 2015, works at The Peninsula in Hong Kong

Timber

4 Lotus Flowers
Created by
  • Vincent Vallée
    French finalist and winner of the World Chocolate Masters 2015, works at Pâtisserie Bamas in Anglet

4 Lotus Flowers

Inside Out Cake Beet
Created by
  • Ramon Morato
    Global Creative Innovation Leader for the Cacao Barry® brand

Inside Out Cake Beet

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