Tag Archive: Cacao Barry Zephyr

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

Zéphyr™ Mango Dessert by Cacao Barry

Cacao Barry Ingredients Cacao Barry Dark & white chocolate Zéphyr™ Cacao Barry Cocoa butter Mycryo Cocoa Butter Mango and Nutmeg coulis 500 g mango pulp –  4 g ground nutmeg – 1 g xanthan gum Mix… Continue reading

Wasabi, Zephyr, green apple by Andrés Lara (Cacao Barry Regional Chef Asia Pacific)

Whipped Zephyr Ganache 500 g cream – 50 g Tramline – 50 g glucose syrup – 340 g Cacao Barry Zephyr couverture – 750 g cream –  1 vanilla bean Warm the cream, trimoline,… Continue reading

Scent of summer – by Andreas Acherer, Patisserie Andreas Acherer, Cacao Barry Italy Ambassador

INGREDIENT CACAO BARRY Cacao Barry Zephyr White Chocolate 34%   METHOD Recipe for 20 portions. Diameter : 6 cm. Height : 4 cm.   Fragrant rosemary sponge cake – 250 g of egg… Continue reading

Inspiration: Sarah Barber

We have presented Sarah Barber, the super talented head pastry chef of the ME hotel already some months ago. You can read the interview here. Following her work I deeply admire her creations… Continue reading

Delicious new desserts by Sarah Barber (STK London)

We are delighted to present three new desserts by the talented Sarah Barber and her team at the ME hotel. The desserts are part of the new dessert menu available from today (10th March)… Continue reading

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