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.
Les Chefs experts des Chocolate Academy™ du monde entier vous partagent leurs recettes créatives que leur ont inspiré le nouveau chocolat ToutFruit ainsi que leur vision de cette innovation révolutionnaire !
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
To elevate chefs’ creativity and push flavour boundaries, the Cacao Barry® pastry chefs team has developed a collection of practical recipes rooted in French pastry heritage.
