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• Saint-Honoré Lactée Supérieure with baked pears

  Recipe

  

  Saint-Honoré Lactée Supérieure with baked pears

• Sweet Tacos

  Recipe

  

  Sweet Tacos

• Snack to go – Street Food Concept by Sarah Frankland at UK & Ireland WCM

  News

  At the UK & Ireland competition for the WCM Sarah Frankland won first place in the ‘snack on the go’ category and reached second place in the entire competition. She is sharing with us her winning recipe and her impressions after the UK & Ireland WCM competition.

  

  Snack to go – Street Food Concept by Sarah Frankland at UK & Ireland WCM

• Looking forward to the UK & Ireland pre-selections for WCM 2017 with Quentin Bechard

  News

  Six great, super talented pastry chefs and chocolatiers will this year compete in the UK pre-selection for the international competition of the World Chocolate Masters (WCM). The competition is just around the corner, so we are checking how the preparations are going. Today we are talking to Quentin Bechard.

  

  Looking forward to the UK & Ireland pre-selections for WCM 2017 with Quentin Bechard

• The chocolate weekly 22 - 2015

  News

  With World Chocolate Masters grand finale in Paris coming closer let’s have a look at the last national preselection which happened in Canada. Months of dedication, passion, and chocolate mastery were distilled into…

  

  The chocolate weekly 22 - 2015

• Zéphyr™ Caramel and Honeyberry compotee

  Recipe

  

  Zéphyr™ Caramel and Honeyberry compotee

• Looking forward to the UK & Ireland pre-selections for WCM 2017 with Martin Chiffers

  News

  Six great, super talented pastry chefs and chocolatiers will this year compete in the UK pre-selection for the international competition of the World Chocolate Masters (WCM). The competition is just around the corner, so we are checking how the preparations are going. Today we are talking to Martin Chiffers.

  

  Looking forward to the UK & Ireland pre-selections for WCM 2017 with Martin Chiffers

• Chocolate Weekly 16 - 2015

  News

  We have this week great news for all chocolovers. A new research has revealed that chocolate can aid weight loss when combined with a low-carb diet. Chocolate is a rich source of bioactive compounds,…

  

  Chocolate Weekly 16 - 2015

• Cacao Barry Flavour Dinners to inspire Chefs: Executive Chef Daniel Craig and Executive Pastry Chef Gaël Moutet of TOCA restaurant, Toronto, Canada

  News

  Cacao Barry® is honoured to announce that the seventh Flavour Dinner was designed by Executive Chef Daniel Craig and Executive Pastry Chef Gaël Moutet of TOCA restaurant of the Ritz-Carlton Toronto.

  

  Cacao Barry Flavour Dinners to inspire Chefs: Executive Chef Daniel Craig and Executive Pastry Chef Gaël Moutet of TOCA restaurant, Toronto, Canada

• DARK COUVERTURE - VENEZUELA 72% - PISTOLS - 2.5KG BAG

  Product

  Origine Venezuela 72% dark couverture chocolate offers a unique aromatic profile, born from the subtle combination of Criollo and Trinitario beans from Venezuela's finest terroirs. The beans come from the Barlovento region just east of Caracas, renowned for its “Carenero Superior”, the Paria peninsula in Sucre, known for its “Rio Caribe”, and the Maracaibo region, famous for its “Sud del Lago”.
  
  This chocolate offers a perfect balance between a powerful cocoa taste and intense woody spice notes. Notes of olives and wine complete the robust character of this chocolate.
  
  Comes in pistoles™ of +/- 2g, this chocolate is ideal for chocolate-making (ganache, molding, coating), pastry-making (mousse, cream, cookie, icing) and plated desserts. Conveniently sized pistoles enable precise dosing and rapid melting, facilitating simplified crystallization for perfect results every time.
  
  When you purchase this Cacao Barry product, you contribute to a sustainable cocoa industry through the Cocoa Horizons Foundation which supports the United Nations' Sustainable Development Goals.

  

  DARK COUVERTURE - VENEZUELA 72% - PISTOLS - 2.5KG BAG