Tag Archive: Cacao Barry

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

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.

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

Christmas Afternoon Tea by Heather Kaniuk at Mandarin Oriental Hotel Hyde Park

Christmas spirit has arrived also at the prestigious Mandarin Oriental Hotel Hyde Park London. Their talented executive pastry chef Heather Kaniuk has created two afternoon teas with her team. One for children – The… Continue reading

SNACKING BAR BLANC FEUILLETINE™ – PASSION COCONUT

For 20 snacking bars of 25 g   ZEPHYR™ – BLANC FEUILLETINE™ CRUNCH Warm 200 g of Cacao Barry Blanc Feuilletine™ crunch at 30°C. Add 20 g of Cacao Barry Zéphyr™ White Chocolate melted at 45°C. Use… Continue reading

Christmas 2015 by Adrian Barry and his team at St. Pancras Renaissance Hotel London

Adrian Barry, the executive pastry chef of the St. Pancras Renaissance Hotel London is inviting you to enjoy the Christmas Afternoon tea which will be available from Thursday  26th November till the 3rd of January… Continue reading

Lunar eclipse by Christophe Morel, Maître Chocolatier – Cacao Barry Ambassador Canada (Montréal)

Recipe for 45 bonbons Chocolate bonbons Heat: 185 g 35% cream 5 g dextrose 25 g sorbitol powder 15 g glucose syrup DE 60 40 g low water content butter 1 zest lemon… Continue reading

Heather Kaniuk, Executive Pastry Chef of Mandarin Oriental Hyde Park

Heather is a young, sensible very talented lady who is now heading up​ the pastry department at the prestigious Mandarin Oriental Hyde Park. She was previously working with the great Graham Hornigold, who is known… Continue reading

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