Achieve new heights with Légère 1%! Légère 1% is a beautiful combination of a rich fudgy chocolate taste with red fruits, hazelnut and floral notes, a light pink dry color becoming reddish in your recipe and has a unique technical feature. This defatted alkalised cacao powder, containing less than 1% cocoa butter, gives an increased better volume (+20%) and a less dense product (better stability of the shape during baking) compared to a standard cacao powder. Légère 1% is the perfect solution for low-calorie applications (e.g. sports and diet products) and aerated bakery recipes such as macaron, croissants and meringues. Its very low fat content also reduces the risk of fat blooming in your spreads.  

Stay on-trend with Noir Intense! Deep shiny black colour equals sophistication, luxury and indulgence, influencing consumer perception. Take this opportunity to revisit the classics by adding a touch of elegance to your creations with Noir Intense. Its remarkable deep black charcoal colour will definitely help you bring to life the emotional experience your customers are looking for. This low fat and alkalized cacao powder delivers a strong and bitter cacao taste with cookie notes enhanced by a floral and sesame touch. Ideal for colouring and flavouring bakery, pastry and confectionery recipes such as cookies, muffins, donuts, mirror glaze, cocoa spray, etc.

Cacao Barry unveils a new take on high performing cacao powders with a pioneering dusting product: Décor cacao. Discovered by chance during cocoa butter valorisation tests by our experts, this cacao powder has an exceptional hydrophobic property. It keeps its colour, flavour and dry matt powder aspect much longer than a traditional powder to allow for a long-lasting beautiful cocoa finishing touch on your creations (up to 3 weeks in the fridge). Made from sustainably sourced finest quality West African beans, this alkalized and high-fat powder reveals a pleasant chocolate biscuit taste with underlying notes of cereals and caramel combined with a velvety red-brown colour. Décor Cacao is ideal for preparing ahead of time applications which have a high moisture content or prone to condensate during storage (e.g. tiramisu, frozen desserts, cheesecake, truffles…), thus saving time and increasing your flexibility during the whole production process. Be part of a more sustainable world thanks to our recyclable and re-sealable packaging, designed consciously to be more practical while reducing waste.

Undoubtedly our new N°1. Cacao Barry has launched Rouge Ultime, a Cameroon single-origin cacao powder, to complete its original Universelle collection. This exceptional cacao powder captivates with its deep and bright magnetic mahogany red, a characteristic colour from the famed red Cameroon sustainably sourced fine cacao beans. Rouge Ultime reveals an intense and complex cacao taste. The typical but never overbearing smoky notes reflect the characteristics of the cacao variety and the specific soil and climate conditions of Cameroon terroir. Delicate walnut and dried fruit notes complete this unique flavour profile. Ideal for colouring, texturing and flavouring, this high-fat cacao powder invites you to explore adventurous creative pairing associations in a wide range of applications : sponge cakes, brownies, muffins & cookies, pâte sablée, pâte à choux, mousses, glazings & sauces, hot chocolate, gelatos & sorbets, and more!

Recognized by top chefs as the best cacao powder in the world for decades, Extra Brute is the must-have ingredient for all your recipes. With its vibrant reddish-brown hues, this superior extra fine cacao powder is distinguished by its balanced dark chocolate taste enhanced by spicy flavours. A touch of woody notes contributes to the overall harmony of this 100% cacao ingredient. Made from sustainably sourced finest quality West African beans, Extra Brute’s very high fat content makes it a high-performing dutched (alkalised) cacao powder providing a smooth texture. Part of the Universelle range, Extra Brute is the perfect choice for universal use. Ideal for colouring, texturing and flavouring your recipes: brownie, cake, muffin, cookie, sorbets & ice-cream, viennoiserie, desserts, spread, dairy & drinks, glaze, dough...