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Explore this selection of Chef Cédric Barberet's recipes

Tea Infusion Bonbon

Indulge yourself in tea time with these exquisite bonbons ! Chef Cédric Barberet, Owner of Barberet Bistro & Bakery, selected our Extra-Bitter Guayaquil 64% dark chocolate for this Tea infusion chocolate bonbons.

Banana Crémeux

Today's luxury treat : Banana Crémeux, Chocolate Amer 60% Mousse, and Praliné Crunch! Made with Lactée Barry Équilibre 36% milk chocolate.

Hazelnut macaron

Who would you share these delightful Hazelnut Macaron, Zéphyr Caramel ganache & calvados-green apple gel with? Made with Zéphyr Caramel 35% white chocolate.

Trio of Chocolate

Discover the recipe of this "Trio of Chocolate" made with Mi-Amère 58% dark chocolate.

White Chocolate Goat Cheese

Have you ever tried to pair goat cheese with white chocolate ? Tasting is believing!  Made with Zéphyr 34% white chocolate.

Chocolate Tart

Spoil your customers with this chocolate tart made with Lactée Caramel 31.4% milk chocolate.