Cacao Barry

Campfire nostalgia meets frozen delight in these S’mores Ice Cream Bars,the only thing melting faster than the chocolate might be your self-control to try this recipe.
Ready to make your own? Check out Chef Russ’s recipe and bring a little chill to your summer!
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bit.ly/4mPGIeM

𝐇𝐨𝐰 𝐝𝐨 𝐲𝐨𝐮 𝐜𝐫𝐞𝐚𝐭𝐞 𝐭𝐡𝐞 𝐩𝐞𝐫𝐟𝐞𝐜𝐭 𝐜𝐡𝐨𝐜𝐨𝐥𝐚𝐭𝐞 𝐠𝐚𝐧𝐚𝐜𝐡𝐞?

In this bulletin, we decode the secrets behind ganache and answer key questions:
What type of emulsion is a ganache?
What ingredients are used to make it?

Download our 𝐜𝐨𝐦𝐩𝐥𝐞𝐭𝐞 𝐠𝐮𝐢𝐝𝐞 here: bit.ly/4mLtq2U

L𝐚𝐜𝐤𝐢𝐧𝐠 𝐢𝐧𝐬𝐩𝐢𝐫𝐚𝐭𝐢𝐨𝐧 𝐟𝐨𝐫 𝐲𝐨𝐮𝐫 𝐧𝐞𝐱𝐭 𝐜𝐫𝐞𝐚𝐭𝐢𝐨𝐧?

Use our 𝐂𝐡𝐨𝐜𝐨𝐥𝐚𝐭𝐞 𝐅𝐥𝐚𝐯𝐨𝐫 𝐏𝐚𝐢𝐫𝐢𝐧𝐠 𝐂𝐚𝐫𝐝𝐬 — your go-to tool to spark creativity.

Explore a palette of 𝐨𝐫𝐢𝐠𝐢𝐧𝐚𝐥 𝐜𝐨𝐦𝐛𝐢𝐧𝐚𝐭𝐢𝐨𝐧𝐬 𝐨𝐟 𝐢𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬, both liquid and solid — helping you easily find pairing ideas: bit.ly/4mx9MaN

Summer’s heating up and so is our love for all things s’mores.
This elevated take on an American classic layers nostalgic flavor with refined ex*****on, featuring the deep, clean profile of the Cacao Barry Pureté range.
From the toasted marshmallow finish to the perfectly balanced ganache, it’s a masterclass in turning comfort food into a plated experience.

Discover the recipe and bring a little campfire magic to your kitchen
bit.ly/46QEt61

𝐓𝐞𝐦𝐩𝐞𝐫𝐢𝐧𝐠 𝐜𝐡𝐨𝐜𝐨𝐥𝐚𝐭𝐞 𝐰𝐢𝐭𝐡 𝐌𝐲𝐜𝐫𝐲𝐨® 𝐢𝐬 𝐭𝐡𝐞 𝐞𝐚𝐬𝐢𝐞𝐬𝐭 𝐚𝐧𝐝 𝐦𝐨𝐬𝐭 𝐞𝐟𝐟𝐢𝐜𝐢𝐞𝐧𝐭 𝐦𝐞𝐭𝐡𝐨𝐝! 🍫✨

Since the invention of Mycryo® cocoa butter, tempering chocolate has never been easier. This technique offers several key advantages:

✅ No need for special equipment.
✅ Just add 1% Mycryo® cocoa butter — for example, 10 g for 1 kg of chocolate when this one is at the right temperature.
✅ Your chocolate stays perfectly fluid.
✅ You can work the chocolate for longer before it gets thick.

👉 Discover how to temper chocolate with Mycryo® cocoa butter: bit.ly/4jzMG14

🍊🍋 Treat Your Customers to a Burst of Citrus This Summer! ☀️

A visually and tastefully explosive plated dessert by Philippe Muzé where the tangy, energizing flavours of lemon, grapefruit, and orange blend harmoniously with the smoothness of Zéphyr 34% white chocolate. 🍋🍫

Where to buy Zéphyr: bit.ly/4abRLtv

[Summer Plated Desserts]

Join Chocolate Academy New York Head Chef Nicoll Notter for an exclusive one-day masterclass tailored specifically for pastry professionals in restaurants.

In this session, Chef Notter will showcase one of his summer plated desserts. He will demonstrate one of sugars most classic of techniques, the sugar-blown swan. For the flavor composition, Chef Notter will be using fresh farmers market fruit and Cacao Barry couvertures to develop the recipes. You will leave this one-day class with new ideas, recipes, and inspiration for your kitchens.

👉 Read all the details and join now:bit.ly/3FCTq0g