London Chocolovers is moving to Cacao Collective

London Chocolovers was created a year and half ago by Cacao Barry to inspire, inform and present the wonderful world of chocolate. We have been working passionately to present to you the best… Continue reading

Discover a new chocolate with the wonderful soul of Haiti

  Looking for a chocolate with intense flavours? Cacao Barry has created  a new one for you. The full long lasting taste will seduce your palate thanks to its yellow fruit, citrus fruits and notes of mango, carried by a… Continue reading

Ramon Morató’s exclusive recipe for Cacao Collective at the Langham

Are you interested to meet one of the greatest and most respected names in the world of chocolate, taste a new origin of chocolate and discover an exclusive recipe which we simply can’t reveal to you yet? Then… Continue reading

Chocolate inspiration afternoon by Cacao Barry at the Langham hotel

Are you interested in attending a chocolate inspiration afternoon organised by Cacao Barry? The wonderful possibilities opened up by the new world of cocoa flavours will be presented by Cacao Barry chefs: Ramon Morato and Julie Sharp with guest… Continue reading

Inaya™ Chocolate Moelleux by Philippe Bertrand Director of Barry Callebaut Chocolate Academy™ France, MOF Chocolatier-Confiseur

Recipe for 12 fondants Inaya™ chocolate fondants   Mix with a whisk 375 g egg(s) 275 g sugar   Melt in the microwave 225 g Cacao Barry Inaya™ chocolate 212 g butter   Add the egg and… Continue reading

Happy 2016!

Together with Cacao Barry, London Chocolovers wishes you a happy 2016 full of understanding, love, creativity, success and delicious chocolate.

White Royal by Martin Diez and Philippe Bertrand

Cacao Barry Ingredients Dark & white chocolate Zéphyr™ Fillings & inclusion Cara Crakine™ Cocoa butter Mycryo Cocoa Butter® Almond success biscuit Whip 300 g egg white and combine with 150 g sugar 50 g brown sugar… Continue reading

Presenting Cacao Collective

Cacao Barry’s main challenge is to unlock the sensorial richness of cocoa. To do so the Cacao Barry experts are sourcing the best beans and capturing their aromas in chocolate with unique tastes.  Cacao Barry… Continue reading

Avocado and Chocolate Log by Emmanuel Ryon, M.O.F Glacier

Light white Japanese biscuits 182 g egg(s) 71 g granulated sugar (1) 2 g salt 50 g peanut oil 202 g flour 15 g baking powder 273 g egg white 170 g granulated… Continue reading

Christmas 2015 by Ryan Thompson at Shangri-La Hotel London

Ryan Thompson, the executive pastry chef of the Shangri-La Hotel in London has created with his team a wonderful Christmas display. They have transformed their pastry shop into a three meters big gingerbread house in… Continue reading

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