2023 TRENDS Did you know that today, consumers are seeking multi-sensorial experiences? This is why Texture has a big role to play! Texture innovation is a fast-moving trend in the chocolate world. 📷 Creations by Frank Haasnoot #CacaoBarry #ChocolateTrends #dessert

World Photography Day! Creating artistic photos with food can be challenging but can also lead to amazement. Here are studies on how to convey the variation in cacao powders colours, both in dry and wet conditions. Photos captured by Ivan Raga #cacaopowder #pastryprofessionals

The Must-have app! Based on the compilation of 100's of guidebooks, 1000's of media publications, and millions of online reviews, LA LISTE offers the world’s best Pastry Shops selection at your fingertips. ⁠Download App: laliste.com/en/ 📷 Creations from Ramon Morató

Evolution of an éclair by @dimitrifayard 🍫⚡️ By Chef Dimitri Fayard⁠ ExpressYourTrueNature #pastrychef #chocolate #eclair #pateachoux #chocolateeclair"

How to lower fat content in your chocolate éclair? In collaboration with Marta Trias, nutritionist, Ramon Morató, Creative Director at Cacao Barry and Anne Cazor, founder of Scinnov. Explore new paths to a healthier patisserie: bit.ly/3sWkote #ExpressYourTrueNature

100% of our cacao beans are supporting sustainable cacao sourcing and we partner with the @cocoa_horizons Foundation to reach our sustainability commitments. Cocoa Horizons' approach focuses on the key enablers for farmers to prosper. >Discover more cocoahorizons.org/impact

Can we reduce sugar content and replace it without spoiling our creations? Download our 'Find Your Style' pdf to find out how our experts presented different sugars and fats before proposing 3 versions of four emblematic French pastries. bit.ly/3sWkote #cacaobarry

Truffles by Dimitri Fayard with our Cacao Powders Collection! Have you had the opportunity to explore our collection? cacao-barry.com/en-GB/cacao-po… @chicagochocolateacademy Paul Rollo.yochum #ExpressYourTrueNature @CacaoBarry #truffle #truffesauchocolat #truffes #cacaopowde

We are proud to partner with the Cocoa Horizons Foundation and to support its ambitions: By 2025, all Cocoa Horizons communities will be covered by Human Rights Due Diligence, remediating all child labor cases identified. >> Learn more: cocoahorizons.org/impact #cacaobarry

Deep shiny black colour equals sophistication, luxury and indulgence, influencing consumer perception. Ideal for colouring and flavouring bakery, pastry and confectionery recipes such as cookies, muffins, donuts, mirror glaze, cocoa spray, etc. bit.ly/3RKWg7d

Happy International Chefs Day to all the Pastry maestros out there! ✨Our objective has always been to continuously provide you with the finest chocolate, so you can keep creating, innovating, and inspiring us. #ExpressYourTrueNature #CacaoBarry #InternationalChefsDay

Today is National Chocolate Day in the 🇺🇸 This Chocolate bar by @lamjarred_yassine is Using our Extra-Bitter Guayaquil 64% dark chocolate couverture for the crème brûlée, cremeux and mousse. #ExpressYourTrueNature #CacaoBarry #chocolatelove #Pastrychefs #nationalchocolateday

𝐇𝐀𝐏𝐏𝐘 𝐇𝐀𝐋𝐋𝐎𝐖𝐄𝐄𝐍 🎃 Spooktacular creations by Dimitri Fayard! >Which one is your favorite, leave a comment below: #1 🖤 #2 👻 #3 🕸️ #ExpressYourTrueNature #CacaoBarry #Halloweencreations #halloweenchocolates

𝑇ℎ𝑒 𝑂𝑟 𝑁𝑜𝑖𝑟 𝑒𝑥𝑝𝑒𝑟𝑖𝑒𝑛𝑐𝑒 𝑐𝑟𝑒𝑎𝑡𝑖𝑛𝑔 𝑚𝑦 𝑜𝑤𝑛 𝑐𝑢𝑠𝑡𝑜𝑚 𝑐ℎ𝑜𝑐𝑜𝑙𝑎𝑡𝑒- 𝐿𝑦𝑛𝑒𝑎́ 𝑤𝑖𝑡ℎ 𝐶𝑎𝑐𝑎𝑜 𝐵𝑎𝑟𝑟𝑦 𝑓𝑒𝑎𝑡𝑢𝑟𝑒𝑑 𝑖𝑛 3 𝑟𝑒𝑠𝑡𝑎𝑢𝑟𝑎𝑛𝑡𝑠 Tatum Lyneá Sinclair, Executive Pastry Chef at 『S』.k.y.restaurant #cacaobarry #ornoir

PLANT-BASED Cherry Polenta Cake Recipe! By the talented Julie Sharp, Head of Chocolate Academy UK 🇬🇧 👉 Dive into the recipe now: cacao-barry.com/en/plant-based… #ExpressYourTrueNature #CacaoBarry #Creativity #cacaopowder #Pastrychef #polenta #plantbaseddessert #plantbasedrecipe

Happy Thanksgiving 🇺🇸 We hope you're enjoying a day filled with family, friends, and of course, delectable chocolate desserts.  🍪Chocolate Pecan Cookies by Chef Lauren Haas with our Extra Bitter Guayaquil 64% dark chocolate. #ExpressYourTrueNature #CacaoBarry #Thanksgiving

Ready to unleash your 𝐂𝐑𝐄𝐀𝐓𝐈𝐕ITY with our Cacao Powders Collection? Try out this exquisite Plant-Based Pavlova by CB Global Ambassador and Global Corporate Pastry Chef for the Tao group, @romaincornu_ cacao-barry.com/en/plant-based…

A nostaligic festive classic with a twist, creamy Cacao Barry Zéphyr™ white chocolate & cinnamon mousse with a traditional mince pie filling by Head of Chocolate Academy™ center South Africa, Minette Smithhttps://www.cacao-barry.com/en-GB/oh-my-christmas-hat #cacaobarry

𝐀𝐫𝐞 𝐲𝐨𝐮 𝐫𝐞𝐚𝐝𝐲 𝐭𝐨 𝐝𝐢𝐬𝐜𝐨𝐯𝐞𝐫 𝐚 𝐛𝐮𝐫𝐬𝐭 𝐨𝐟 𝐨𝐫𝐢𝐠𝐢𝐧𝐚𝐥 𝐟𝐥𝐚𝐯𝐨𝐫𝐬 𝐢𝐧 𝐞𝐯𝐞𝐫𝐲 𝐛𝐢𝐭𝐞? The Evocao-Haskap-Corn Entremet, a creation by Nicolas Dutertre, Head of the Chocolate Academy™ Montreal. bit.ly/3uuitNi

These Caramelised almond and spiced dragee by @ramonmorato combine the sweetness of caramel and cocoa with an exciting mix of 6 spices that will excite your senses. bit.ly/3k8T7di #cacaobarry #cacaocollective #unboxcreativity #spices #christmas