Chocolate flavour pairing kit
Cacao Barry® invited François Chartier, the world's best sommelier in French wines and spirits, to share his knowledge and expertise around Cacao Barry® chocolates.
For almost 30 years, François Chartier has been researching "Molecular harmonies and Sommellerie". According to his aromatic theory, when combining ingredients with aromatic molecules of the same family, the result is greater than the sum of its parts. 1+1=3, and even sometimes 4. Hence, this translates into a "new formula of taste".
Together with our Chefs, François Chartier revealed dominant aromatic molecules of each of our chocolates. We then created an easy-to-use kit with a flavour card for each chocolate, showing its molecular structure as well as ingredients with similar molecules for pairing.
The result is a pallet of original combinations of ingredients, both liquid and solid, for every creation, allowing you to easiliy find inspiration for pairings.
Download the flavour pairing cards
Alto El Sol 65%
Alunga 41%
Ambre Java 36%
Blanc Satin 29%
Cuba 70%
Équateur 76%
Lactée Barry 35%
Lactée Supérieure 38%
Madirofolo 65%
Mexique 66%
Mi-Amère 58%
Ocoa 70%
Papouasie 35%
Saint-Domingue 70%
Tanzanie 75%
Esmeralda 74%
Rugoso 71%
Evocao
Pure paste 100% almonds
Praliné 50% Almonds
Praliné 50% Hazelnuts
Praliné 50% Piémont Hazelnuts
Praliné 70% Pistachios
Praliné 50% Almonds Hazelnuts
Praliné 50% Valencia Almonds
