Alunga Bonbon by Martin Diez and Philippe Bertrand

Recipe for 200 bonbons Cacao Barry Ingredients Dark Chocolate Couverture Ocoa™ Milk Chocolate Couverture Alunga™ Cocoa powders Extra Brute Alunga Ganache Bring to boil 400 g cream – 100 g butter – 40 g glucose syrup – 10 g sorbitol… Continue reading →

Bing Qi – Lin Bao (by Andres Lara, Cacao Barry Regional Chef Asia Pacific)

Cacao Barry Ingredient Cacao Barry AlungaTM chocolate couverture 41% METHOD Recipe for 15-20 portions Cherry Ice Cream Swirl – 386 g of milk – 58 g of powdered milk – 70 g of inverted sugar –… Continue reading →

By The Wind by Pasquale Marigliano (Pasticceria Marigliano Pasquale, Cacao Barry Italy Ambassador)

CACAO BARRY INGREDIENTS Hazelnut Piemont Lenotre 50% Cacao Barry Alunga chocolate couverture 41% Cacao Barry Blanc Satin chocolate 29.2% Cacao Barry lnaya chocolate couverture 65% METHOD Recipe for 24 desserts Crumble – 50… Continue reading →

Will Torrent, pastry consultant and Cacao Barry Ambassador

In Will Torrent’s CV it says “Will Torrent began his career with a week with Heston Blumenthal at the age of 16. In 2007, following a First class Honours degree at the University… Continue reading →

Soya-yuzu praline by Ramon Morató (presented at UK& Ireland WCM)

For all who have enjoyed it at UK & Ireland preselections for World Chocolate Masters organised by Cacao Barry as a sweet record and for all others (just) a sweet inspiration – the sublime praline… Continue reading →

A SWEET WALK THROUGH THE GARDEN BY GERT DE MANGELEER

  Cacao Barry Ocoa® 70% mousse Whip  120 g egg yolks and 100 g eggs. Cook to 121’C  145 g S2 and 35 g H2O. Pour over the egg mixture and whisk. Whisk 500 g semi whipped… Continue reading →

Chocolate Toasted Rice by Christy Guthrie and Sarah Frankland / Yauatcha

  HAZELNUT DAQUOISE SHEETS – MAKES 3 SHEETS, 1 KG PER SHEET (150 DISCS)   Ingredients 405 g ground hazelnut 405g ground almond 900g icing sugar (sifted) 1000g egg white 300g caster sugar 400g dark… Continue reading →

Chocolate praline tart, by Joanne Todd

  Chocolate sweet pastry   100 g unsalted butter 75 g icing sugar, sifted Pinch salt 40 g egg (one egg) 50 g flour, plain or T45, sifted 20 g cocoa powder (Cacao Barry… Continue reading →

Inspired by nature

Cacao as the pure product of nature has always inspired great chefs to create delicious desserts. Have a look at this lovely movie and listen to the Cacao Barry expert Gino Vrancken, to the vision… Continue reading →

Joanne Todd, the ex- head pastry chef at Brown’s

I was meeting Joanne, the young, talented, passionate and hard working head pastry chef of the famous Brown’s hotel at the location of her work. The always smiling lady has at her young age already… Continue reading →