Découvrez le programme des démonstrations de nos Chefs lors du SIRHA 2025 et téléchargez les recettes.
Des démonstrations en pâtisserie, chocolaterie, confiserie et restauration tous les jours !
Vous pourrez goûter notre nouveau chocolat noir Matsiro dans de fabuleuses créations, et rencontrer nos Chefs.
How Cocoa Powder is used for colouring and flavouring, with its variety of colour and flavour options our powder can be used in a multitude of creation.
Work this chocolate with the same finesse you would a fruit! The WholeFruit chocolate is indeed a unique chocolate that contains naturally occurring sugars obtained from the cacao fruit.
A chocolate revolution doesn’t happen overnight – it’s a development and ongoing movement initiated by Cacao Barry and the input and talent of so many chefs.
Expert chefs from our Chocolate Academy™ centres across the globe and our Creative Director Ramon Morató share their vision of this revolutionary chocolate, and their creative recipes inspired by Evocao™ WholeFruit Chocolate.
Today 70% of cacao fruits go to waste, which means that only the beans are used to produce chocolate. Cacao Barry WholeFruit up-cycles an additional 25% of the cacao fruit by utilizing the excess pulp
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