Tag Archive: Zephyr

Inspiration by Geoffroy Maillard (La Table d’Eugene)

Cacao Barry Ingredients: Cacao Barry ZephyrTM White Chocolate 34% Cacao Barry Plein Arome Cocoa powder Cacao Barry Mycryo® Cocoa Butter Cacao Barry Pure Hazelnut Paste Cacao Barry Cocoa nibs METHOD Recipe for 8… Continue reading

Margherita Tartlet by Andreas Acherer (Patisserie Andreas Acherer)

Cacao Barry ingredients: Zephyr White Chocolate 34% – Alto el Sol Chocolate 65% METHOD Recipe for 16 tartlets. Lemon shortbbread biscuit – 200 g of icing sugar – 400 g of butter – 600 g… 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

ZEPHYRIUM by Geoffroy Maillard (Head chef at La Table d’Eugene)

  INGREDIENTS CACAO BARRY ZephyrTM White Chocolate 34% Mycryo® Cocoa Butter   METHOD Recipe for 10 people Thick white chocolate cream – 300 g of whipping cream – 75 g of egg whites –… Continue reading

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