How Cocoa Powder is used for colouring and flavouring, with its variety of colour and flavour options our powder can be used in a multitude of creation.
Work this chocolate with the same finesse you would a fruit! The WholeFruit chocolate is indeed a unique chocolate that contains naturally occurring sugars obtained from the cacao fruit.
A chocolate revolution doesn’t happen overnight – it’s a development and ongoing movement initiated by Cacao Barry and the input and talent of so many chefs.
Expert chefs from our Chocolate Academy™ centres across the globe and our Creative Director Ramon Morató share their vision of this revolutionary chocolate, and their creative recipes inspired by Evocao™ WholeFruit Chocolate.
Today 70% of cacao fruits go to waste, which means that only the beans are used to produce chocolate. Cacao Barry WholeFruit up-cycles an additional 25% of the cacao fruit by utilizing the excess pulp
To elevate chefs’ creativity and push flavour boundaries, the Cacao Barry® pastry chefs team has developed a collection of practical recipes rooted in French pastry heritage.
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