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Q-fermentation

Q-fermentation

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

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