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Home
Recipes
Recipes by season
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RUGOSO CAKE
Created by
Philippe Bertrand
Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
RUGOSO CAKE
RUGOSO APRICOT DESSERT
Created by
Philippe Bertrand
Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
RUGOSO APRICOT DESSERT
100% nuts
Created by
Wielfried Hauwel
Head of the Chocolate Academy™ centre Russia
100% nuts
Hazelnut Orange Malt Cannelés
Created by
Ramon Morato
Global Creative Innovation Leader for the Cacao Barry® brand
Hazelnut Orange Malt Cannelés
Coffee Macerated Zéphyr™ Caramel Bar
Created by
Ramon Morato
Global Creative Innovation Leader for the Cacao Barry® brand
Coffee Macerated Zéphyr™ Caramel Bar
Peanut Honey Zéphyr™ Caramel Nibs Bouchée
Created by
Ramon Morato
Global Creative Innovation Leader for the Cacao Barry® brand
Peanut Honey Zéphyr™ Caramel Nibs Bouchée
Cara Crakine™ and Extra-Bitter Guayaquil Nibs Tube
Created by
Ramon Morato
Global Creative Innovation Leader for the Cacao Barry® brand
Cara Crakine™ and Extra-Bitter Guayaquil Nibs Tube
Montrare
Created by
Miquel Guarro Carreras
Chef Chocolatier for Cacao Barry brand and teacher at the Chocolate Academy™
Montrare
Tart a la crème Tea Time
Created by
Jérôme Landrieu
Cacao Barry Ambassador
Tart a la crème Tea Time
Madagascar cream tart
Created by
Jérôme Landrieu
Cacao Barry Ambassador
Madagascar cream tart
Peanut Banana Caramel Bouchée
Created by
Jérôme Landrieu
Cacao Barry Ambassador
Peanut Banana Caramel Bouchée
The Macaron
Created by
Ramon Morato
Global Creative Innovation Leader for the Cacao Barry® brand
The Macaron
The vitamin paris-brest
Created by
Philippe Bertrand
Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
The vitamin paris-brest
Bourgeonner
Created by
Hisashi Onobayashi
Japanese finalist at the World Chocolate Masters 2015, works at Club Harie in Tokyo
Bourgeonner
Lotus Leaf
Created by
Vincent Vallée
French finalist and winner of the World Chocolate Masters 2015, works at Pâtisserie Bamas in Anglet
Lotus Leaf
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
Caramelized pistachios and tonka bean bonbons
Created by
Ludovic Fresse
Chef Chocolatier - Chocolat Boréal
Caramelized pistachios and tonka bean bonbons
Tablette 'Caprese'
Created by
Greg Hook
Cacao Barry Ambassador - Chocolate Arts
Tablette 'Caprese'
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
Caramelised almond and spice dragée
Created by
Ramon Morato
Global Creative Innovation Leader for the Cacao Barry® brand
Caramelised almond and spice dragée
Pimm’s & Grapefruit
Created by
Greg Hook
Cacao Barry Ambassador - Chocolate Arts
Pimm’s & Grapefruit
The Noisettier
Created by
Sylvie Thobor
Thobors
The Noisettier
The Castillon
Created by
Sylvie Thobor
Thobors
The Castillon
The Meulan
Created by
Sylvie Thobor
Thobors
The Meulan
Sundae
Created by
Dominic Fortin
Cacao Barry Ambassador - Bearfoot Bistro
Sundae
View more
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