Very fruity, the cocoa from Tanzania has an extraordinary flavour primarily due to the extremely rich and wild earth. Powerful and sharp chocolate with fruity and spicy notes. Ideal for moldings, coatings, pastry ganaches, mousses, pralines interior ganaches, biscuits, sauces, decorations, ice-creams and sorbets.
With a powerful bitterness, this Ecuador Origin dark courverture chocolate offers an intense long lasting fruity taste with aromatic woody notes. Ideal for fine moldings, coatings, pastry ganaches, mousses, pralines interior ganaches, biscuits, sauces, decorations, ice-creams and sorbets.
Dark colored cocoa for a sweet and strong milk chocolate Ideal for fine moldings, coatings, pastry ganaches, mousses, pralines interior ganaches, biscuits, sauces, decorations, ice-creams and sorbets.
Organic and Fair Trade without Lecithin. Ideal product for fine moldings, coatings, pastry ganaches, mousses, pralines interior ganaches, biscuits, sauces, decorations, ice-creams and sorbets.
A remarkable milk chocolate bursting with the fragrance of hazelnuts and a note of caramel. Ideal for fine moldings, coatings, pastry ganaches, mousses, pralines interior ganaches, biscuits, sauces, decorations, ice-creams and sorbets.
A slightly sweet milk chocolate with a dominant taste of cocoa and milk. Composition: 41% cocoa, 24% milk, 35.2% fat. Recommended for mousse and ganache.
Zephyr is extremely soft and subtly sweet white chocolate with an intense milk taste. It reveals a perfect balance between the rich taste of milk and cocoa butter from which it gets its exceptional smoothness. Containing 34% cocoa blended with rich creamy milk. Its principal applications are varied and include confectionery (ganache praline centres, mouldings and coatings), in pastry (such as ganache, mousse or decorations), and in ice cream, sorbets and sauces.
Zephyr Caramel 35% has all the characteristics of Zephyr 34% but with a real milk caramel flavour and mesmerising salty notes. Containing 34% cocoa blended with rich creamy milk. Its principal applications are varied and include confectionery (ganache praline centres, mouldings and coatings), in pastry (such as ganache, mousse or decorations), and in ice cream, sorbets and sauces. Applications: Special recipe for fine moldings, coatings, pastry ganaches, mousses, pralines interior ganaches, sauces, decorations, ice-creams and sorbets.
Cacao Barry has designed a range of decorations that will satisfy the requirements of the most meticulous professional. Simply sprinkle onto your products to create the most delicate of décor!
Cacao Barry is the French division of the Barry Callebaut company. This rich cocoa powder displays an intense, glowing red colour and provides a deep chocolate flavour. Experiment as a covering for truffles or as powdering for desserts to add a fine copper colour. A favourite of bakers.
Paillete Feuilletine are thin, crisp flakes of biscuits with a delicious caramel flavour. Ideal for adding crunch and texture to ganache, pralines and bonbons. 100% pure butter!
Cacao Barry has designed a range of decorations that will satisfy the requirements of the most meticulous professional. Packaged with an integrated opening and pouring spout, simply sprinkle onto your products to create the most delicate of décor!
