Cacao Barry® invited François Chartier, the world's best sommelier in French wines and spirits, to share his knowledge and expertise around Cacao Barry® chocolates.
For almost 30 years, François Chartier has been researching "Molecular harmonies and Sommellerie". According to his aromatic theory, when combining ingredients with aromatic molecules of the same family, the result is greater than the sum of its parts. 1+1=3, and even sometimes 4. Hence, this translates into a "new formula of taste".
Together with our Chefs, François 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 pairing.
The result is a pallet of original combinations of ingredients, both liquid and solid, for every creation, allowing you to easily find inspiration for pairings.