Pairing Notes

Together with our chefs, Francois Chartier revealed the 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 ingredient pairing.

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Techniques

Pastry is an art born out of passion and practice. All of the Cacao Barry chefs are well-trained professionals with a strong passion for what they do. We know that the best ideas, even the craziest, require great execution. As they say, “the devil is in the details”!
This is why we are constantly offering tools and techniques that will help chefs realize their vision and push the boundaries of flavour. From basic to advanced, the key techniques and recipes have been chosen to elevate creativity.

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Trends

Behind every idea, every new recipe, there is an inspiration. Inspiration that could come from our daily life, our passions out of the kitchen but also through a fine understanding of the world, of what the consumers need, what could mesmerize them. That’s why at Cacao Barry, we constantly work on providing chefs with understandable trends. We do this with our chefs, ambassadors and external creative contributors.
We’ve worked on many societal trends such as “invasion of the plants”, “instant luxury”, “healthy indulgence”, “mood food”, “personalized nutrition” and even “resourceful living”…
Trend cards are available on our website as well as through our local trade marketing teams to help chefs create the recipes of tomorrow.