Cacao Barry
4850 Molson street H1Y 3J8 Montreal, QC, Canada

Pastry and Confectionery inspiration for the Holidays by the Chocolate Academy Canada Chefs: Nicolas Dutertre and Philippe Vancayseele. Discover the recipe booklet featuring: The Chocolate, Peanut & Caramel Yule Log by Chef Nicolas Dutertre Bonbons, Snacking Bars & Showpiece inspiration for the Holidays by Chef Philippe Vancayseele. ... Download the recipes: https://www.cacao-barry.com//holiday-inspiration-pastry-co

Le magnifique calendrier de l'Avent de Lecavalier Petrone

Holiday Inspired Bonbons by Chocolate Academy Canada Chef Philippe Vancayseele! Discover this trio of warm winter flavours:Zéphyr Caramel Ganache & Cinnamon Praliné, Tonka Ganache and Pistachio Praliné & Orange Ganache Download the recipes here: https://www.cacao-barry.com//holiday-inspiration-pastry-co

We believe in the importance of a powerful and prosperous environment, and we are committed to our deforestation free goal by 2025 working hand in hand with cocoa farmers and cooperatives. Learn more about how we will get there together on our website: https://www.cacao-barry.com/en-CA/thriving-nature #cacaobarry #cacaocollective #sustainability #nature #forest #sustainablechocolate #powerfulnature #carbonfootprint #environment #protectnature

With a fresh touch of nature, we can revisit any icon of French Pastry. Here discover how the Saint-Honoré can be elegantly combined with baked pears. Pleasing to the eyes, it is also a remarquable flavor exploration. Find the recipe here https://www.cacao-barry.com//saint-honore-lactee-superieur

French finalist and winner of the World Chocolate Masters 2015, Vincent Vallée amazed us with his ''Lotus Leaf''. A perfect visual only surpassed by his Passion Fruit Banana Alunga 41% ganache. Find the recipe here: https://www.cacao-barry.com//chocolate-reci/964/lotus-leaf #cacaobarry #cacaocollective #pistachiolover #dessert #chocolate #ambassador #lotus #alunga #zephyr

#MijuneXChezChristophe We love this collaboration by Mijune PaK Follow Me Foodie and our Cacao Barry Ambassador Chez Christophe Chocolaterie Patisserie! French Toast Maple Syrup Bar Made from a custom blend of 34% white chocolate and 35% caramelized white chocolate, maple syrup, a crispy thin French toast cookie (langue-de-chat biscuit), and a touch of salt.... Neapolitan Baked Alaska Snowball Double layered shell made from 35% milk chocolate, which is then coated in another layer of vanilla bean and white chocolate. Inside the snowball are two clusters made from freeze dried strawberries and crispy feuilletine (one coated in ruby and the other in dark chocolate), dark chocolate covered marshmallows and Neapolitan crispearls (chocolate, vanilla and strawberry). See more

By understanding nature cycles and respecting ingredients we can all be inspired everyday of the year like Chef @albertosimionato with the rebirth of radicchio: "I thought back to the moment when the roots completely fill the vase. The kataifi pastry invades and envelops the dessert." Find this recipe here: https://www.cacao-barry.com//cocoacollective-trends-recipe #cacaobarry... #nature #plants #season #radicchio #unboxcreativity #cacaocollective See more

Cacao Barry est fier de soutenir la relève! Découvrez le portrait de Camilo Lapointe Nascimento étoile montante de la gastronomie, gagnant de la dernière édition de l'émission Les Chefs et gagnant du Hawksworth Young Chef Scholarship incluant le meilleur dessert Cacao Barry! https://tastet.ca/2020/11/13/camilo-lapointe-nascimento/

Spice things up with this delightful recipe by Ramon Morató. The caramelised almond and spice dragee pairs very well with the fall season! https://www.cacao-barry.com//caramelised-amlond-and-spice-... #cacaobarry #cacaocollective #caramel #almond #dessert #spice #spiceitup #fallseason #chocolatelab