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Chocolate Ingredient
RUGOSO CAKE
Created by
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

RUGOSO CAKE

Crunchy hazelnut spread

Crunchy hazelnut spread

Hazelnut spread

Hazelnut spread

Montrare
Created by
  • Miquel Guarro Carreras
    Chef Chocolatier for Cacao Barry brand and teacher at the Chocolate Academy™

Montrare

Sundae
Created by
  • Dominic Fortin
    Cacao Barry Ambassador - Bearfoot Bistro

Sundae

Panna Cotta
Created by
  • Nicolas Dutertre
    Pastry Chef - Technical Advisor at the Chocolate Academy training center - Montreal
  • Myriam Brosseau
    Pastry Technical Assistant Chocolate Academy™ Montreal

Panna Cotta

Chocolate Mousse
Created by
  • Nicolas Dutertre
    Pastry Chef - Technical Advisor at the Chocolate Academy training center - Montreal
  • Myriam Brosseau
    Pastry Technical Assistant Chocolate Academy™ Montreal

Chocolate Mousse

April Shower
Created by
  • Cherish Finden
    Executive Pastry Chef at The Langham

April Shower

Inaya™ Dark Chocolate Mousse
Created by
  • Martin Diez
    Chef Pâtissier Barry Callebaut CHOCOLATE ACADEMY™ Center France
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Inaya™ Dark Chocolate Mousse

Alunga™ Milk Chocolate Mousse
Created by
  • Martin Diez
    Chef Pâtissier Barry Callebaut CHOCOLATE ACADEMY™ Center France
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Alunga™ Milk Chocolate Mousse

Madagascar cream tart
Created by
  • Jérôme Landrieu
    Director of the Barry Callebaut CHOCOLATE ACADEMY™ Center Chicago, Technical Advisor Cacao Barry Americas

Madagascar cream tart

Pistachio, Sapote Bavaroise and cherry tart
Created by
  • Marc Chiecchio
    Master pastry chef and owner of Pâtisserie Marius et Fanny
  • Nicolas Dutertre
    Pastry Chef - Technical Advisor at the Chocolate Academy training center - Montreal
  • Roland Del Monte M.O.F.
    Executive Pastry Chef - Hotel Sofiel Montreal

Pistachio, Sapote Bavaroise and cherry tart

Gianduja cake

Gianduja cake

Entremets Pabana

Entremets Pabana

Tarte Alunga
Created by
  • Dimitri Fayard
    Ambassador Chef of the Peninsula Hotel Chicago

Tarte Alunga

Ocoa Paris-Brest
Created by
  • Dimitri Fayard
    Ambassador Chef of the Peninsula Hotel Chicago

Ocoa Paris-Brest

Esmeralda Dome
Created by
  • Dimitri Fayard
    Ambassador Chef of the Peninsula Hotel Chicago

Esmeralda Dome

Madirofolo meets ponzu

Madirofolo meets ponzu

Zéphyr™ Caramel and Honeyberry compotee
Created by
  • Laurent Pagès
    Cacao Barry Ambassador - Pâtisserie Laurent Pagès

Zéphyr™ Caramel and Honeyberry compotee

Raspberry Alto el Sol Tart Tokyo
Created by
  • Andres Lara

Raspberry Alto el Sol Tart Tokyo

Sparkling Piña-Collada Flower Tart
Created by
  • Vincent Vallée
    French finalist and winner of the World Chocolate Masters 2015, works at Pâtisserie Bamas in Anglet

Sparkling Piña-Collada Flower Tart

Montblanc 1.0
Created by
  • Miquel Guarro Carreras
    Chef Chocolatier for Cacao Barry brand and teacher at the Chocolate Academy™

Montblanc 1.0

Marcona Almonds Praliné Cake
Created by
  • Ramon Morató
    Global Creative Innovation Leader for the Cacao Barry® brand

Marcona Almonds Praliné Cake

Chocolate Tartlet
Created by
  • Nicolas Dutertre
    Pastry Chef - Technical Advisor at the Chocolate Academy training center - Montreal
  • Myriam Brosseau
    Pastry Technical Assistant Chocolate Academy™ Montreal

Chocolate Tartlet

Triumph of Chocolate and Raspberry
Created by
  • Massimo Carnio
    Italian finalist at the World Chocolate Masters 2015, works at Pasticceria Alla Villa dei Cedri

Triumph of Chocolate and Raspberry

Haïti chocolate tartlets
Created by
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Haïti chocolate tartlets

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