Thanks to our Cacao Barry Ambassadors & Chefs from Montreal, Toronto and Vancouver for delicious and beautiful creations with the new Zéphyr Caramel !
Extra-bitter Guayaquil joins the Pureté™ range ! Download the recipes booklet of Chocolate Academy Italy Director Davide Comashi !
Our Chef and Creative Director Ramon Morató was very curious to learn about the science behind the classic "mousse au chocolat".
Download our latest bulletin, "Honey X Chocolate" by Chef Mathieu Dierinck by filling the form.