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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

SPECIAL PRALINE GLAZING
Created by
  • Ramon Morato
    Global Creative Innovation Leader for the Cacao Barry® brand

SPECIAL PRALINE GLAZING

100% nuts
Created by
  • Wielfried Hauwel
    Head of the Chocolate Academy™ centre Russia

100% nuts

The vitamin paris-brest
Created by
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

The vitamin paris-brest

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

Chocolate and Caramel Mousse
Created by
  • Julie Sharp
    UK & Ireland Head of Chocolate Academy

Chocolate and Caramel Mousse

Tablette 'Caprese'
Created by
  • Greg Hook
    Cacao Barry Ambassador - Chocolate Arts

Tablette 'Caprese'

Royal Excellence
Created by
  • Martin Diez
    Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Royal Excellence

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

The Castillon
Created by
  • Sylvie Thobor
    Thobors

The Castillon

Tiramisu bar
Created by
  • Melissa Coppel
    Cacao Barry Ambassador

Tiramisu bar

Llueve en Peru
Created by
  • Ramon Morato
    Global Creative Innovation Leader for the Cacao Barry® brand

Llueve en Peru

La Esmeralda
Created by
  • Ramon Morato
    Global Creative Innovation Leader for the Cacao Barry® brand

La Esmeralda

Praline Entremets Financier and Pure Chocolate Mousse
Created by
  • Philippe Marand
    EEMEA Manager Chocolate Academy™ centres

Praline Entremets Financier and Pure Chocolate Mousse

Red Spinach Soft Cake
Created by
  • Philippe Marand
    EEMEA Manager Chocolate Academy™ centres

Red Spinach Soft Cake

Entremets chocolat, avocat et tortilla
Created by
  • Shigeo Hirai
    L'Avenue Owner and Chef

Entremets chocolat, avocat et tortilla

Red tomato and Zephyr™ macaron
Created by
  • Ramon Morato
    Global Creative Innovation Leader for the Cacao Barry® brand

Red tomato and Zephyr™ macaron

Avocado and Chocolate Log
Created by
  • Emmanuel Ryon
    MOF Glacier

Avocado and Chocolate Log

Timber
Created by
  • Marijn Coertjens
    Belgian finalist at the World Chocolate Masters 2015, works at The Peninsula in Hong Kong

Timber

Sweet Noodle on the Go
Created by
  • Marijn Coertjens
    Belgian finalist at the World Chocolate Masters 2015, works at The Peninsula in Hong Kong

Sweet Noodle on the Go

Anarchy
Created by
  • Jordi Roca
    Pastry chef restaurant El Celler de Can Roca (3 michelin stars)

Anarchy

Caramel Ocoa™ ganache & peach chocolate tart
Created by
  • Peter Fong
    Cacao Barry Ambassador - Ganache Patisserie

Caramel Ocoa™ ganache & peach chocolate tart

Alunga™chantilly éclair and sea-buckthorn jelly
Created by
  • Marc Chiecchio
    Master pastry chef and owner of Pâtisserie Marius et Fanny
  • Nicolas Dutertre
    Head of the Chocolate Academy™ Montreal
  • Roland Del Monte M.O.F.
    Executive Pastry Chef - Hotel Sofiel Montreal

Alunga™chantilly éclair and sea-buckthorn jelly

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