Easter 2022

Chef Philippe Bertrand, M.O.F. Chocolatier & Director of the Chocolate Academy in France, and Thibault Doridot, Laboratory Chef at the Chocolate Academy France have worked together for over 6 years and are constantly developing and innovating in patisserie, chocolate and confectionery for the greatest pleasure of our taste buds. In this booklet, you will find many molds and recipes to create beautiful window displays for Easter and entice customers with delicious ideas! 

This year, let nature thrive & create magnificent chocolate flowers and little bees! Discover the world of bees and understand their importance in sustaining biodiversity.  Cacao Barry is the first professional chocolate brand to partner with the BEE FRIENDLY label for its almonds, thus supporting this wholesome alliance: Bees - Almonds - Artisans.