The Cacao Barry Lab

27 items found

Biscuits

Elevate your baking: Complete biscuit knowledge, equipment expertise, and exclusive chef tips inside!
Plant-based Bulletin

Indulge in a symphony of vibrant flavors and wholesome goodness with our plant-based recipe booklet—a delicious passport to a healthier, tastier world!
Gianduia

Learn how to make a perfect gianduia thanks to our talented Chef Alberto Simionato!
Citrus x Chocolate

3 chefs, 3 cities and 1 common ingredient : citrus! Download now the 3 exquisite chocolate bar recipes!
Cocoa & Cocktails

Join us in savoring the result of this epic chocolate and cocktail journey – grab your recipes now!
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Flavor & Texture
Turrón

Unwrap the secret to perfect turron delights with our 3 irresistible turron recipes from our talented Chef Enric Monzoni!
Turrón
Nutritive Seasonal Tart

Unveiling a revolution in dessert: Nutritive Patisserie merges pleasure and health, transforming desserts into a nutrient-rich delight without compromising on taste!
Nutritious Pastry | Pillar 4

Join us on a journey to rediscover the heart of the meal, crafting desserts abundant in proteins, vitamins, and carbohydrates!
Universal Pastry | Pillar 3

Big names from the world of pastry have entered the sector of "universal products". Why? Uncover the secrets of the "Universal Pastry" trend!
Customization | Pillar 2

Let's imagine together the future of the pastry! Download now the second chapter of the "Pastry & Anthropology" bulletin!
Slow Pastry | Pillar 1

Pastries that are good to eat, but that are also and above all good at promoting an ultra-localism made possible by digital technology... Discover more about the "Slow Pastry" trend!
Pastry & Anthropology | Full

What will tomorrow’s pastry be like, and what sort of societies will they serve? Ramon Morató and anthropologist Fanny Parise offer a co-creative exploration of emerging social trends and a glimpse into the future!
Chocolate x Praline

Explore 6 exceptional recipes where 3 talented French chefs have masterfully combined the Pureté chocolate range with our 100% Mediterranean praliné and pure paste range!
Lenôtre x Cacao Barry

To celebrate the partnership Lenôtre x Cacao Barry, three pairs of talented chefs took on the challenge of crafting ten exclusive recipes using the exceptional Lenôtre co-branded product range!
Chocolate ganache

What is a ganache? What type of emulsion is a ganache? What is the Aw or the HRE ?... Let's decode together the chocolate ganache!
Gluten free

The gluten-free lifestyle, once a medical necessity for those with celiac disease, has now become a widespread phenomenon. Discover our exquisite gluten-free recipes!
Caramel

Download this new bulletin to understand how the caramelisation works.
Chocolate mousses | Part 1

What are the differences between a crème anglaise-based mousse and one made with chocolate ganache? How does using egg products affect the final texture and does it matter whether they are beaten or not? ... Explore the science behind the beloved chocolate mousse!