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
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
CACAO BARRY INGREDIENTS Cacao Barry OcoaTM chocolate couverture 70% Cacao Barry Extra Brute Cocoa Powder METHOD Recipe for 5 Elegant Bar moulds reference MLD-090452-M00. CHOCOLATE SHELLS Fill the moulds with OcoaTM 70% dark… Continue reading
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
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
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
The world is changing fast and taste is evolving along with it. Consumers demand authentic, intense flavours – true to nature or better: closer to nature than ever before. That is why chefs… Continue reading
