Unbox Creativity

Product Catalog
Spring-Summer 2018
 To know Chocolate, explore new creative concepts
and truly unlock its full potential, Chefs are eager
to know cocoa, collaborate and exchange about
their expertise and ideas: more than a platform,
CacaoCollective is a community.

News, cocoa documentary, recipes, creativity kits,

techniques, RaRe chocolates, plantation trips,
events : CacaoCollective is chefs community for
knowledge, inspiration, creativity and recognition.

Discover CacaoCollective on Cacao-Barry.com

#CacaoBarry
#CacaoCollective
#Unbox Creativity

The community for chocolate inspiration.

For Chefs/ By Chefs. @cacaobarryofficial
BARRY CALLEBAUT France 5, boulevard Michelet - 78250 HARDRICOURT
Tél : +33 1 30 22 84 00 - Fax : + 33 1 30 22 87 74
Our History
In 1842, Charles Barry travelled to Africa to seek and harvest a selection of cocoa beans that would enable him
to become the very first chocolate connoisseur. Expanding to Latin America, Cacao Barry® soon perfected the art
of transforming raw natural ingredients into the most refined and delicate cocoa and chocolate products.
Fueled by over 170 years of cocoa and chocolate expertise across the world, Cacao Barry® innovates
and supports both farmer's and Chef’s needs.
With a deep-rooted understanding of the very source, Cacao Barry®
brings great cocoa from remarkable places to celebrate the diversity
of flavors and origins to truly unlock its sensorial richness.
Supported by our complete palette, ranging from cocoa, chocolate couvertures, pralines
to exclusive plantations and customized chocolate recipes by Or Noir™, together with
our global network of Ambassadors and Chocolate Academy™ Centers,
it is our mission to support Chefs in their daily challenge to delight customers
with unique chocolate flavors and creative pairings in signature dishes.

Rugged spirit,
Refined senses
With a force and a visionary instinct, Charles Barry set the standards
many years ago. This rugged determination can still be found in our
people who continue the journey today.
Our clients are in the same spirit: their ability, stamina and resolution to stay the
best in their field. They use all their senses to constantly refine their techniques and
cultivate new ways within the world of chocolate. We work constantly to achieve the
right balance between rugged and refined. We truly believe that this balance
will continue to inspire our customers and to ensure our relevance for the next decades whilst
staying faithful to our brand personality.
We know we are stronger together, pioneering in spirit
and we believe it’s all or nothing – it’s an attitude, not a mood.

3
Logos & Pictos
Cacao Barry®, transparency for cocoa and consumer respect.
Nature offers us its best cocoa beans.
Cacao Barry® repays it well in return all along the production thanks to quality
expertise in order to obtain chocolates with the purest taste.

100% PURE COCOA BUTTER

According to the Directive 2000/36 / EC of the European Parliament and of the Council relating to cocoa
and chocolate products intended for human consumption, 5% of vegetable fat in chocolate is allowed.
Cacao Barry® guarantees chocolates are made with 100% pure cocoa butter.
100% NATURAL VANILLA
Bourbon vanilla is the name given to the species Vanilla Planifolia that grows in the Indian Ocean,
mainly in Madagascar and Reunion. It is the most aromatic vanilla in the world.

BIO
The BIO label certifies 95% of the ingredients of a product are from organic agriculture.
Cacao Barry® guarantees 100% of its organic chocolates couverture and Plantation range are organic.
This label promotes ecological balance and biodiversity conservation.

LENÔTRE
An excellence collaboration.
For over 30 years, Cacao Barry®’s passion and innovation and its partner Lenôtre, prestigious signature
in gastronomy, combine their talents to create a range of chocolates and fine pralinés. These products,
respond to the requests and needs of the most demanding chefs.

Q-FERMENTATION™
Pureté range is certified Q-fermentation™.
Q-Fermentation™ - quality controlled fermentation - is a unique relationship between man and nature.
Fermentation is an essential step in the development of flavors. This is done by optimizing the method
of fermentation and by increasing the presence of natural fermentation which have the greatest impact
on the cocoa’s flavors. We obtain unique, intense and pure flavors closed to zero impurities or off-flavors
released by each cocoa bean: the Q-fermentation™ method.

100% TRACEABLE COCOA BEANS

100% traceable: from Farmer to Chef.
Cacao Barry® knows farmers as well as the origin of beans. Here begins the story between farmers who
harvest cocoa beans, Cacao Barry® who transforms the cocoa beans to get the best of its aromas and
Chefs who will work this chocolate to make their creations.

Cocoa Horizons
Since 2015 Cacao Barry® is proud to support The Cocoa Horizons foundation and its mission to
improve the livelihoods of cocoa farmers worldwide through the promotion of sustainable practices and
community development projects. By sharing our expertise and supporting farmers with coaching, inputs
and financing, we enable them to implement best practices, maximize yields and increasing incomes
sustainably.

KASHER DAIRY KASHER PAREVE

In the Jewish religion, it is a product that has in In the Jewish religion, it is a product that has in
its composition milk or milk derivatives. its composition neither milk ingredient nor meat ingredient.

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Summary

GENERAL INFORMATION
Chocolate creation 6-9
World map of our cacao’s origins 10

CHOCOLATE COUVERTURES
and CHOCOLATES
Or Noir™ 11
Plantation Couverture Chocolates 12-13
Origine Couverture Chocolates 14-15
Pureté Couverture Chocolates 16-17
Héritage Dark Couverture Chocolates 18-19
Héritage Milk Couverture Chocolates 20-21
Héritage Dark and White Chocolates 22-23
Bake Stable Products 24

100% COCOA PRODUCTS

Cocoa Powders, Cocoa butter, Cocoa liquor 25
Cocoa Nibs, Pépites Cacao 26-27

NUT BASED PRODUCTS

Pure Paste, Pralinés 28-29
Caramélisés & Giandujas 30-31

SERVICE PRODUCTS
Inclusion, Croustillants & Compounds 32-33
Decorations & Finishes 34-35

Applications Table 36-37

Chocolate Academy 38 TM

ItineroTM 39

5
 From Plantations to Chefs
From the very beginning in 1842, Cacao Barry ®’s mission has been to provide new perspectives and constantly
set higher standards for the creative world of chocolate. With an unequaled understanding of the very source,
the cocoa pod, we are experts to unlock all the potential that cocoa has to offer. As the only global premium
brand we master cocoa bean sourcing, good agricultural practices as well as the production from all the
ingredients; nibs, liquor, butter. It informs and guides our development. All our senses have been fine tuned to
work towards consistently creating the best quality and most diverse offer of chocolate premiumness.

From plantation to cocoa bean

1/Farming
Cocoa production requires locations with high
rainfall, high temperature and a dry season not
exceeding 3 months. These conditions are met
between the tropic of Cancer and the tropic
of Capricorn. A cocoa tree starts to grow cocoa
after 5 years.
We thrive by working together. By collaborating
intensively with cooperatives and farmers
we ensure the best possibly yields and quality
of the cocoa, benefiting both the farmers
and chefs.
3/Opening
2/ Harvesting of the cocoa pods
After harvesting they are removed from the field
The cocoa tree are cauliflorous, the flowers and stored for maximum 2 to 5 days after which
appear on the bark itself in flower cushions. the beans are no longer suitable for fermentation.
Fewer than 10% of flowers are naturally The cocoa pods are carefully opened with a blunt tool.
pollinated and even fewer develop into mature Care should be taken not to damage the beans upon
pods.Pods take 4 to 6 months to mature breaking the pod shell.
and contain 30-40 seeds that are surrounded
by a sweet and acid mucilage.

4/Fermentation
Ripe pods are distinguished by change
in color and are harvested manually.
After opening the pods, the beans and pulp are removed manually
from the pods to start the fermentation. In traditional systems,
beans are fermented in heaps and covered with banana leaves.
As the beans are heaped the pulp starts fermenting.
During this process, the seed embryo is killed and flavors
are developed. Fermentation lasts 5 to 7 days.
As fermentation is essential for the development of flavor,
Cacao Barry® has launched Q-fermentation™. With this optimized
fermentation, the time is shortened, while it guarantees
an homogenous bean quality and more pure flavor of cocoa.

6
 6/Quality control
5/Drying of the beans of cocoa beans
Optimal flavor is developed during sun drying. In collection centers, the beans from farmers are controlled
They vary from simple woven mats, exposed to direct sunlight, on quality using grading and cut tests after which they are weighed,
to heated modern greenhouse structures. Ideally the drying platform packed in jute bags and sent to warehouses.
is covered with transparent roofing, allowing beans to dry even Specifically for the Purity range, Cacao Barry® has set up 4 quality
during cloudy weather. Beans are dried to a humidity content centers to perform sensory checks to ensure Q-fermentation™
of 6-8% for best storage. has been applied correctly.

7/Farmers reward
After confirming the sensory check and grading of the Q-Fermented beans, farmers
are paid a premium price to contribute to their efforts.

8/Traceability
For our Purity, Origins and Plantations range we have transparency
from whom we source. To ensure traceability of our beans from Farmer to Chef,
all steps are carefully registered. Once registration is done,
beans are transported to France.

From cocoa bean to chocolate

9/Cleaning of the beans
After checking the origin and reconfirming the quality,
the beans are cleaned, foreign materials are separated
and deshelling is done. Cacao Barry® guarantees 98.25%
pure beans without shells particles thereby
minimizing the impact on flavor.

10/ Roasting
The clean beans are being roasted according to the specifications
we defined for each of Cacao Barry®’s chocolates. Roasting reduces
the yeasts and molds and also influences the sensory profile development
during fermentation and drying. To deliver the best possible flavor,
we continuously look out for the perfect balance between temperature
and time of roasting.
To better protect the pure cocoa flavors this is minimized
as much as possible for our Purity, Origin and Plantation chocolates.

11/ Grinding the nibs

The cocoa nibs are refined to obtain a 12-15 microns liquor
that results in a rich flavor in mouth feel. Grinding is done
in three steps resulting in a very fine paste.
The paste is called cocoa liquor or cocoa mass.
The quality of this liquor is validated through
a tasting panel of experts before being used
for the chocolate processing.

7
 14/Grinding
Grinding is done in two steps for an optimum fineness.
A pre-grinding between two cylinders followed by a four
cylinder grinding.
A very fine particle size results in a smooth melting behavior
and a long lasting taste.

12/Pressing the mass

We separate the cocoa butter from the cocoa solids 15/Conching
by pressing. After refining, the chocolate may be conched, depending on
The resulting cocoa cakes can vary in fat content depending the recipe. Conching means that the chocolate will be further
on the application and form the basic material for getting mixed and heated. This will decrease the humidity and acidity.
cocoa powder after pulverization. After several hours of conching we could add cocoa butter
to get the requested liquidity.

13/Mixing the ingredients

Once the cocoa liquor is approved by our trained tasters,
the chocolate making process starts.
First step is to add the right ingredients into the mixer:
cocoa liquor and sugar (and milk for a milk chocolate).
In the mixer, ingredients are conscientiously mixed together
to get the right texture to enable a correct refining.

8
 16/Moulding
After tempering, the chocolate is molded into blocs or
Pistoles™ which brings the optimal format to support chefs
in their recipe creations.

17/Quality control
during the process
At all stages of the process particle sizes, fat content
and fluidity are measured to ensure the finest end result.

18/Packing
The final chocolate Pistoles™ are packaging into quality bags to ensure
the best possible flavor protection of our product. Each chocolate recipe
is a unique creation with a specific profile taste delivered to chefs
in optimum conditions to support their creations.

19/ Chefs inspiration

With a wide portfolio of high quality and unique
chocolate flavors, Cacao Barry®’s mission is 100%
dedicated to support professional Chefs
in their every day mission to delight the world
with chocolate.

9
 Cuba
Mexico Dominican Republic
Haiti Ivory Coast
Ghana
Venezuela
Sao Tomé-and-Principe
Ecuador Tanzania Java
Papua New Guinea
Peru
Madagascar

Cocoa is to chocolate what grapes

are to wine. Its flavors depend on
its origin, soil, harvest.
Rediscover the various cocoa areas
across the world.

Cocoa beans

LATIN AMERICA
Usually offers nice fruity
and/or spicy notes
AFRICA
Usually offers a strong chocolate
ASIA
Usually offers sour notes

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 by

OR NOIR™ CONCEPT

OR NOIR™, CONCEIVE
a concept to mark your difference the taste profile of your dreams

To distinguish themselves, artisans are now looking for an identifiable, unique and SELECT
recognizable taste, which constitute their signature. your raw materials thanks
Or Noir™ offers an innovative and exclusive structure for you, to design, shape and to a sensory analysis
develop your own taste profile: unique and inimitable. PREPARE
your recipe
CREATE
Markus BOHR, your chocolate
Harrod's Executive Pastry Chef. TASTE
"The Or NoirTM experiment is fantastic. The options and possibilities in shaping the
nuances and facets available to the professionals coming to the laboratories are
unparalleled."
Your inspiration is infinite,
your work is unique.

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 Inspiring your creations TM

PLANTATION RANGE

Plantation Couverture Chocolates offer a specific millésime

every year. Developed from the best beans, both
plantations are harvested according to the Bio NOP
Regulations*. The fact that the beans originate from a single
unique plantation allows Cacao Barry® to offer unique
aromatic notes for chocolates that evolve over time.

*Organically grown products: certification in accordance with

European and American regulations.

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PLANTATION COUVERTURE CHOCOLATE

Alto el Sol
CHD-P65ALTN-E1-U68 6 x 1 kg
MILLÉSIME - 65% Min. Cocoa

BIO
Nature Park Rio Abiseo
/ Peru
TASTE PROFILE
Dominant bitterness, Red fruit notes,
Long lasting.
VARIETY
Criollo Amazonia (Trinitario)
In the heart of a Peruvian nature park, the Alto El Sol
plantation is protected by a lush environment, giving the
cocoa trees all their richness.
Moulding Bar Coating

65% min. cocoa 37% fat Fluidity DLUO 24 months

Madirofolo
CHD-Q65MADN-E1-U68 6 x 1 kg
MILLÉSIME - 65% Min. Cocoa

BIO
Sambriano Valley
/ Madagascar
TASTE PROFILE
Citrus bitterness, Sour wood notes,
Hint of liquorice.
VARIETY
Trinitario
In the north of Madagascar, the Madirofolo plantation is
surrounded by tamarind trees which give the beans their
unique fruity flavor.
Moulding Bar Coating

65% min. cocoa 38% fat Fluidity DLUO 24 months

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 ORIGINE DARK COUVERTURE CHOCOLATES

Haïti 65 % Min. Cocoa

CHD-Q65HAI-2B-U75 4 x 2,5 kg
Origine
VARIETY Grown in limited quantities,
- Criollo
- Trinitario
the cocoa beans selected
TASTE PROFILE for Origin Couverture Chocolates
Fine bitterness,
fresh mango notes, originate from a single country in order
hint of citrus fruits. to offer you exceptional chocolates
with a strong personality.
Discover nine countries with highly distinct
characteristics through the nine Origin
Multi-Applications
Couverture Chocolates.
65%min. cocoa 39%fat DLUO 24 months Fluidity

Équateur 76 % Min. Cocoa Tanzanie 75 % Min. Cocoa

CHD-Q76EQU-E1-U68 6 x 1 kg CHD-Q75TAZ-E4-U70 4 x 2,5 kg
CHD-Q75TAZ-E1-U68 6 x 1 kg
VARIETY VARIETY
- Arriba Nacional - Criollo
- Trinitario
TASTE PROFILE
TASTE PROFILE
Tropical banana,
hint of liquorice, Cacao bitterness,
strong bitterness. Floral notes,
Strong fruitiness.

Moulding Bar Coating Moulding Bar Coating

76%min. cocoa 44%fat DLUO 24 months Fluidity 75%min. cocoa 45%fat DLUO 24 months Fluidity

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Venezuela 72 % Min. Cocoa Cuba 70 % Min. Cocoa
CHD-P72VEN-E4-U70 4 x 2,5 kg CHD-Q70CUB-E4-U70 4 x 2,5 kg
CHD-P72VEN-E1-U68 6 x 1 kg CHD-Q70CUB-E1-U68 6 x 1 kg
VARIETY VARIETY
- Criollo - Criollo
- Trinitario - Trinitario
TASTE PROFILE TASTE PROFILE
Black olives notes, Tobacco freshness,
taste of wine, red berries,
intense woodiness. roasted wood.

Moulding Bar Coating Moulding Bar Coating

72%min. cocoa 42% fat DLUO 24 months Fluidity 70%min. cocoa 41% fat DLUO 24 months Fluidity

Saint Domingue 70 % Min. Cocoa Mexique 66 % Min. Cocoa

CHD-Q70SDO-E4-U70 4 x 2, 5 kg CHD-N66MEX-E4-U70 4 x 2, 5 kg
CHD-Q70SDO-E1-U68 6 x 1 kg CHD-N66MEX-E1-U68 6 x 1 kg

VARIETY VARIETY
- Forastero - Forastero
TASTE PROFILE TASTE PROFILE
Floral spices, Fragrant nuts,
olives notes, fruity notes, subtle
fruity wine. gingerbread notes.

Moulding Bar Coating Moulding Bar Coating

70%min. cocoa 42% fat DLUO 24 months Fluidity 66%min. cocoa 37% fat DLUO 24 months Fluidity

ORIGINE MILK COUVERTURE CHOCOLATES

Ghana 40 % Min. Cocoa Papouasie 35 % Min. Cocoa

CHM-P40GHA-E4-U70 4 x 2,5 kg CHM-Q35PAP-E4-U70 4 x 2,5 kg
CHM-P40GHA-E1-U68 6 x 1 kg CHM-Q35PAP-E1-U68 6 x 1 kg

VARIETY VARIETY
- Forastero - Forastero
TASTE PROFILE TASTE PROFILE
Sweet chestnut, Aromatic hazelnut,
hint of red fruits, rich creaminess,
caramel notes. hint of caramel.

Moulding Tablette Coating Moulding Bar Coating

40%min. cocoa 21%min. milk 39% fat DLUO 18 months Fluidity 35%min. cocoa 23%min milk 37% fat DLUO 18 months Fluidity

ORIGINES SELECTION Dark Couverture Chocolate ORIGINES SELECTION Milk Couverture Chocolate

Fleur de Cao™ 70 % Min. Cocoa Ambre Java™ 36 % Min. Cocoa

CHD-O70FLEU-E4-U72 4 x 5 kg CHM-R36AMJA-E4-U72 4 x 5 kg
CHD-O70FLEU-804 20 kg
VARIETY VARIETY
- Arriba - Criollo
- Forastero - Trinitario
TASTE PROFILE TASTE PROFILE
Floral aroma, Creamy smooth,
intense bitterness, hazelnut notes,
woody notes. hints of fruits.

ORIGIN ORIGIN
- Ecuador - Java
- Ivory Coast - Ivory Coast
- Sao Tomé-and-Principe - Ghana
Moulding Mousse Intérior Moulding Mousse Coating

70%min. cocoa 41% fat DLUO 24 months Fluidity 36%min. cocoa 24%min. milk 36% fat DLUO 18 months Fluidity

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 Release the purest
flavor ever captured
in chocolate

Fermentation is an essential step in the development of flavors.

Cacao Barry® discovered that specific enzymes naturally present in plantations, which are able to reveal the purest and the more
intense flavors in every cocoa bean. Thanks to the Q-Fermentation™ process, farmers select natural enzymes and add them to the pulp
of the cocoa beans, creating a strong, homogeneous fermentation. Pureté is the association between art and science, uniting sourcing
capabilities, technical expertise and meticulous processing methods.

All farmers are selected and trained in the best agricultural practices and apply the unique care necessary to obtain such intense and
bold flavours. From healthy soil and tree management techniques to harvesting and Q-fermentation™ implementation : it is all part of
The Cocoa Horizons program.

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 Pureté
Cacao Barry® continues the quest for pure chocolate taste. With Pureté we shed a new light on chocolate.
Each chocolate couverture has been created with cocoa beans using the new Q-Fermentation™ method, yielding
beans of an exceptional purity.
With ALUNGA™, OCOA™, INAYA™ and EXCELLENCE you will release a pure, more intense taste in your creations.

DARK COUVERTURE CHOCOLATES PURETÉ

Ocoa™ 70 % Min. Cocoa Inaya™ 65 % Min. Cocoa

CHD-N70OCOA-E4-U72 4 x 5 kg CHD-S65INAY-E4-U72 4 x 5 kg
CHD-N70OCOA-E1-U68 6 x 1 kg CHD-S65INAY-E1-U68 6 x 1 kg

Thanks to its intense By its strong cocoa

cocoa body, this dark taste, this chocolate
chocolate couverture offers a pleasant
offers to the Chefs bitterness, roasted
countless sources of and slightly sour notes
inspiration for a slightly to release the Chefs
sweet with a nice creativity to make
bitterness chocolate. recipes of character.

Moulding Coating Mousse Moulding Soft Cake

70%min. cocoa 39% fat DLUO 24 months Fluidity 65%min. cocoa 31% fat DLUO 24 months Fluidity

Excellence 55 % Min. Cocoa

CHD-R55EXEL-E4-U72 4 x 5 kg
CHD-R55EXEL-804 20 kg
CHD-R55EXEL-126 10 x 2,5 kg
(Bloc format)

A true balanced taste

and a mild cocoa flavour
enabling Chefs to create
countless recipes.

Multi-Applications

55%min. cocoa 35% fat DLUO 24 months Fluidity

CHOCOLATE
A MORE INTENSE

Lactée Supérieure COCOA TASTE

Alunga™ 41 % Min. Cocoa
38 % Min. Cocoa
CHM-Q41ALUN-E4-U72 4 x 5 kg
CHM-O38LSUP-E4-U72 4 x 5 kg CHM-Q41ALUN-E1-U68 6 x1 kg
CHM-O38LSUP-804 20 kg
CHM-O38LSUP-126 10 x2,5kg
Block format

Pure cocoa flavour

Intense milk taste
Aromatic bouquet A true dominant cocoa taste, a
slightly sweet taste and milky
notes.

Moulding Mousse Coating

Mousse Moulding

38%min. cocoa 23%min. milk 38% fat DLUO 18 months Fluidity 41%min. cocoa 24%min. milk 35% fat DLUO 18 months Fluidity

17
18
 Cacao Barry® selects the best cocoa beans in the world
to offer a wide range of dark chocolate couverture

Héritage
with diverse intensities and aromatic notes.

DARK COUVERTURE CHOCOLATES

Louvre 71 % Min. Cocoa Passy™ 70 % Min. Cocoa

CHD-P71LO-LNE4-U70 4 x 2,5 kg CHD-N70PA-LNE4-U70 4 x 2,5 kg

This dark couverture chocolate Simultaneously sourish

has a powerful roasted cocoa and bitter, this dark couverture
taste deepened by an intense chocolate releases aromatic vibrant
bitterness. fruity notes and a touch of liquorice.

Moulding Mousse Interior Moulding Interior Coating

71%min. cocoa 45% fat DLUO 24 months Fluidity 70%min. cocoa 41% fat DLUO 24 months Fluidity

Concorde 66 % Min. Cocoa Extra-Bitter Guayaquil 64 % Min. Cocoa

CHD-N66CO-LNE4 -U70 4 x 2,5 kg CHD-P64EXBG-E4-U72 4 x 5 kg

CHD-P64EXBG-804 20 kg
CHD-P64EXBG-126 10 x2,5kg
Block format

This bitter dark couverture

Renowned for its vivacious chocolate with roasted notes
deep bitterness, this dark has a powerful cocoa flavor
couverture chocolate suggests delicately lifted with a hint
spicy and woody cocoa notes. of coffee and chestnut.

Moulding Mousse Interior Moulding Interior Coating

66%min. cocoa 39% fat DLUO 24 months Fluidity 64%min. cocoa 41% fat DLUO 24 months Fluidité

Mi-Amère 58 % Min. Cocoa Organic Dark Chocolate 71 % Min. Cocoa

CHD-Q58MIAM-E4-U72 4 x 5 kg
Couverture NOP*
CHD-O71NF-E4-U70 4 x 2,5 kg
CHD-Q58MIAM-804 20 kg Organic cocoa beans, Fairtrade
CHD-Q58MIAM-126 10 x2,5kg certified, Origin Peru & Santo Domingo.

BIO
Block format

This dark couverture chocolate

This dark couverture chocolate is intense in cocoa and bitterness,
with delicately roasted cocoa taste offering an appealing presence
reveals subtle sourish vegetal hints. on the palate of red fruity notes and figs.

Moulding Interior Coating Moulding Mousse Interior

58%min. cocoa 38% fat DLUO 24 months Fluidity 71%min. cocoa 43% fat DLUO 24 months Fluidité

*Organically grown products:

certification in accordance with European and American regulations. 19
20
Héritage
Milk chocolate couverture with different taste,
flavor and color for many different possibilities.

MILK COUVERTURE CHOCOLATES

Élysée 36 % Min. Cocoa Lactée Barry 35 % Min. Cocoa

CHM-P36EL-LNE4-U70 4 x 2,5 kg
CHM-P35LBAR-E4-U72 4 x 5 kg
CHM-P35LBAR-804 20 kg
CHM-P35LBAR-126 10 x 2,5 kg
Block format
This light-coloured milk
couverture chocolate with A milk chocolate with an intense
its pronounced cocoa and milk milk and creamy dairy taste
taste is lifted with a hint of this pale milk couverture chocolate
of caramel and roasted notes. comes with delightful biscuit notes.

Moulding Interior Coating Moulding Mousse Coating

36%min. cocoa 22%min. milk 35% fat DLUO 18 months Fluidity 35%min. cocoa 29%min. milk 38% fat DLUO 18 months Fluidity

Organic Milk Chocolate 38 % Min. Cocoa

Couverture NOP*
CHM-T25ZLBNFE4-U70 4 x 2,5 kg
Organic cocoa beans, Fairtrade
certified, Origin Santo Domingo.

BIO
This dairy milk couverture
chocolate has pronounced cocoa
taste with roasted notes.

Moulding Mousse Coating

38%min. cocoa 18%min. milk 38% fat DLUO 18 months Fluidity

*Organically grown products:

certification in accordance with European and American regulations.

MILK FLAVORED COUVERTURE CHOCOLATE

Lactée Caramel 31 % Min. Cocoa

CHF-N31CARA-E4-U72 4 x 5 kg
CHF-N31CARA-E1-U68 6 x 1 kg

This tender and generous milk couverture

chocolate expresses the real taste
of delicious caramel.

Moulding Mousse Interior

31%min. cocoa 26%min. milk 36% fat DLUO 12 months Fluidity

21
22
Héritage
Three white chocolates with vanilla,milk and caramel notes.

WHITE FLAVOURED CHOCOLATE

Zéphyr
Caramel™ 35 % Min. Cocoa
A delightful white
CHK-N35ZECA-E4-U70 4 x 2,5 kg
CHK-N35ZECA-E1-U68 6 x 1 kg chocolate with a silky
NEW FORMAT
texture and a strong
caramel milk taste,
mesmerising and
reminiscent of Brittany’s
“caramel au beurre salé”
salty notes.

Multiple Applications

35%min. cocoa 30%min. milk. 39%fat DLUO 12 months Fluidity

WHITE CHOCOLATES

Zéphyr™ 34 % Min. Cocoa Blanc Satin™ 29 % Min. Cocoa

CHW-N34ZEPH-E4-U72 4 x 5 kg CHW-Q29SATI-E4-U72 4 x 5 kg
CHW-N34ZEPH-E1-U68 6 x 1 kg CHW-Q29SATI-804 20 kg
CHW-N34ZEPH-804 20 kg CHW-Q29SATI-126 10 x 2,5 kg
Block format

This extremely soft This deliciously creamy white

and subtly sweet white chocolate offers a fabulous
chocolate has a smooth texture sweet intensity and delicious
and a strong flavor of whole milk. notes of caramel and vanilla.

Ganache Mousse Ice Cream Interior Moulding Coating

34%min. cocoa 26%min. milk 40% fat DLUO 12 months Fluidity 29%min. cocoa 20%min. milk 33% fat DLUO 12 months Fluidity

Two dark chocolates with an intense taste of cocoa.

DARK CHOCOLATES

Chocolat Amer 60 % Min. Cocoa Force Noire™ 50 % Min. Cocoa

CHD-V60AMER-E4-U72 4 x 5 kg CHD-X50FNOI-E4-U72 4 x 5 kg
CHD-X50FNOI-E1-U68 6 x 1 kg
CHD-X50FNOI-126 10 x 2,5 kg
Block format

An easy to use dark chocolate

The intense cocoa taste which is distinguished
of this dark chocolate is complimented by its balanced taste with a nice
by subtle herbaceous and fruity notes. roundness in the mouth.

Interior Ganache Mousse Interior Mousse Ganache

60%min. cocoa 32% fat DLUO 24 months Fluidity 50%min. cocoa 28% fat DLUO 24 months Fluidity

23
 Bake Stable
Products
Bake Stable products for delighful chocolate taste viennoiseries.

BAKE STABLE PRODUCTS

Extruded Baking 44 % Min. Cocoa

Sticks
These 8 cm chocolate sticks are ready to use and bake stable,
and are the ideal shape for making pains au chocolat.

160 sticks CHD-BB-168BY-357

Box 15 x 1,6 kg 10 g 8cm DLUO 24 months

300 sticks CHD-BB-308BY-357

Box 15 x 1,6 kg 5,3g 8cm DLUO 24 months

500 sticks CHD-BB-508BY-357

Box 15 x 1,6 kg 3,2 g 8cm DLUO 24 months

Milk Baking Sticks 30 % Min. Cocoa

18 % Min. Milk
Dark Chocolate Drops 50 % Min. Cocoa

These 8cm milk chocolate sticks are bake stable and perfect for your pastries These delicious chunks of 50% cocoa superior quality dark chocolate are ready to bake.
("pains au chocolat", "brioches", etc.).

160 sticks CHM-BB-168-357 7500 Drops / kg CHD-DR-75Y5-E4-U72

Box 15 x 1,6 kg 10 g 8cm DLUO 18 months Box 4 x 5 kg soit 4 x 37500 Drops/kg DLUO 24 months

7500 Drops / kg CHD-DR-75Y5-E1-U68

Box 6 x 1 kg soit 6 x 7500 Drops/kg DLUO 24 months

Long Baking Sticks 44 % Min. Cocoa

These 44% cocoa chocolate 28 cm sticks are ready to use and bake stable.

400 sticks CHD-BB-528-305

Box 4 x 5 kg 11,8g 28cm DLUO 24 months

24
100% Cocoa Products
Cacao Barry® has selected the finest cocoa beans to offer cacao mass, cocoa butter and cocoa powders of high
quality. Ideal for personalizing the intensity of your recipes and adjust the fat content.

COCOA POWDERS

Plein Arôme 100 % Cocoa Extra Brute 100 % Cocoa

DCP-22GT-E0-761 4 x 2,5 kg DCP-22SP-E0-761 4 x 2,5 kg

DCP-22GT-BY-760 6 x 1 kg DCP-22SP-760 6 x 1 kg

A brown cocoa powder, very dark and A bright and intense red colour,
fragrant, to deliciously flavor preparations this cocoa powder is ideal for coating truffles
and biscuits. or for an amber dusting.

Biscuit Decoration Sauce Biscuit Decoration Sauce

100% cocoa 22/24% fat DLUO 24 months 100% cocoa 22/24% fat DLUO 24 months

COCOA BUTTERS

Cocoa Butter 100 % Cocoa butter

NEW FORMAT
Mycryo®
Cocoa Butter 100 % Cocoa butter

NCB-HD702-BYEX-U68 6 x 1kg bag NCB-HD706-BYEX-X56 10 x 675 g

NCB-HD703-BY-654 4 x 3 kg bucket
NCB-HDO3-655 4 x 4 kg bucket

This cocoa butter protects from dampness A 100% cocoa butter ideally used
and allows candies to harden. for tempering chocolate.
It thins the chocolate used in spray nozzles.

Interior Interior Mousse

100% cocoa butter DLUO 24 months 100% cocoa butter DLUO 12 months

PURE COCOA LIQUOR

Grand Caraque 100 % Cocoa

NCL-4C501-BY-654 4 x 3 kg

A mass of pure cocoa (100%) giving fondants

a deep chocolate colour and subtly dampening
the sweetness.

Interior Sauce Mousse

100% cocoa 53% cocoa butter DLUO 36 months

25
26
 NIBS

Cocoa Nibs 100 % Cocoa

NIBS-S-609 4 x 1 kg

Flakes of pure cocoa, carefully roasted

according to tradition.

Decoration Biscuit Interior

100% cocoa 53% cocoa butter DLUO 24 months

PÉPITES CACAO

NEW NEW
Pépites Cacao Pépites Cacao
Extra Bitter Guayaquil Zéphyr™ Caramel
NID-SE-PEXG-04A 4x800g NIK-SE-PEZC-04A 4x800g

Crunchy caramelized cocoa nibs covered with Extra Crunchy caramelized cocoa nibs covered with
Bitter Guayaquil dark couverture chocolate. Zéphyr™ Caramel delicate notes.

Interior Décor Interior Décor

chocolate 40% caramelized cocoa nibs DLUO 24 months chocolate 40% caramelized cocoa nibs DLUO 12 months

27
Dried Fruits
based
Products
PURE HAZELNUTS PASTE

Hazelnut
Pure Paste 100 % Hazelnuts

M-8E110-N-656 4 x 5 kg

This top quality Pure Hazelnut Paste is perfectly

roasted to give the best flavors, without
any preservatives, emulsifiers or added sugar.

Interior Mousse Ice Cream

100% hazelnuts DLUO 12 months

Cacao Barry selected high quality hazelnuts and almonds,
which are then roasted, ground and caramelized in pralines.

PRALINÉS ALMONDS HAZELNUTS

Praliné Praliné
50% Almonds Hazelnuts 65% Héritage Almonds Hazelnuts
With pieces of nuts
M-8H320-N-E4-T48 6 x 1 kg
NMN-X65PCRA-656 4 x 5 kg
M-8H320-N-E4-604 4 x 5 kg
M-8H320-N-685 2 x 10 kg

This gourmet praliné, made from a mix This strong character praliné is made
of Hazelnuts and Almonds, offers a smooth in the finest tradition, with pieces of roasted
texture and a refined taste of nuts freshly roasted. almonds and hazelnuts which are then caramelized
Perfect for pastries such as Paris-Brest. to perfection for a great crunch.

Interior Mousse Ice Cream Interior Mousse Ice Cream

25% almonds 25% hazelnuts 50% sugar DLUO 12 months 32% almonds 32% hazelnuts 35% sugar DLUO 12 months

28
Discover a praliné range from traditional (roasted and caramelized) tastes
to pure fruit tastes.
Cacao Barry® has selected hazelnuts, almonds and high quality pecans from origin
countries to offer typical flavors.

PRALINÉS HAZELNUTS

Praliné Praliné Onctueux

50% Hazelnuts 50% Hazelnuts Slow decantation

M-8G310-N-604 4 x 5 kg NON-X50CR-E0-W36 4 x 5 kg

This creamy praliné reveals a great taste

This delicious praliné, made from hazelnuts of hazelnuts and a beautiful blond color.
roasted to perfection releases tasty caramel It is also characterized by a slow
notes. decantation.

Interior Mousse Ice Cream Interior Mousse Ice Cream

50% hazelnuts 50% sugar DLUO 12 months 50% hazelnuts 50% sugar DLUO 12 months

Praliné Praliné
50% Piemont Hazelnuts 55% Piemont Hazelnuts Pure Nut Taste

PRN-PIE503-T61 3 x 5 kg PRN-PIE552-T62 8 x 1 kg

This delicious praliné is made from the famous This praliné seduces by its blond colour
Piémont hazelnuts which is one of the best nuts and by its strong and pure Piémont hazelnut taste.
in the world thanks to its intense flavour These nuts are lightly roasted to offer you
and its excellent aroma. all the richness of Piémont taste.

Interior Mousse Ice Cream Interior Mousse Ice Cream

50% hazelnuts 50% sugar DLUO 12 months 55% hazelnuts 45% sugar DLUO 12 months

29
 PRALINÉS ALMONDS

Praliné Praliné
50% Almonds 50% Valencia Almonds
PRN-AM503-T61 3 x 5 kg M-8H300L-N-604 4 x 5 kg

Find the delicacy and generosity of almonds roasted This perfectly roasted almond praliné reveals
to perfection in this delicious praliné. the delicate flavour of the famous almonds
from Valencia in Spain.

Interior Mousse Ice Cream Interior Mousse Ice Cream

50% almonds 50% sugar DLUO 12 months 50% almonds 50% sugar DLUO 12 months

Praliné
50% Marcona Almonds Pure nut taste

PRN-MAR503-T62 8 x 1 kg

This exceptional blond coloured praliné

is made from the Marcona almonds variety. Slightly
roasted, these almonds reveal their subtle and
elegant taste
of the “jewel of almonds.

Interior Mousse Ice Cream

50% almonds 50% sugar DLUO 12 months

30
Sablages are whole caramelized nuts.
By grinding them, you can create
your own praliné.

CARAMÉLISÉS

Sablage Morella Sablage Marcona

Whole caramelized Whole caramelized
Hazelnuts Almonds
NAN-SA-MOR70WH-T66 3 x 1 kg NAN-SA-MAR70WH-T66 3 x 1 kg
70% hazelnuts carefully selected in the region of Tarragona,
Spain. These Origin Morella whole caramelizedHazelnuts are in 70% almonds perfectly caramelized, these Origin
compliance with the traditions. They will seduce you with their Marcona whole almonds are selected with
honest and powerful taste. the utmost care for their intensity and delicate flavour.

Decoration Decoration

70% hazelnuts 30% sugar DLUO 9 months 70% almonds 30% sugar DLUO 9 months

Sablage La Mancha
Whole caramelized
Pistachios Praliné Grains
NAO-SA-MAN70WH-T66 3 x 1 kg NAN-CR-HA5013-T66 3 x 1 kg
70% pistachios.
These La Mancha Spanish pistachios have a soft and A delicious crunchy preparation made
subtle naturand offer fruity notes enhanced by a perfectly with caramelized hazelnuts without adding
mastered caramelization. preservatives.

Decoration Interior Biscuit Decoration

70% pistachios 30% sugar DLUO 9 months 50% noisettes 50% sugar DLUO 9 months

GIANDUJAS

Gianduja Dark Gianduja Plaisir Milk

M-6GD-N-E4-606 8 x 2,5 kg GIM-P1PLAIS-LN-606 8 x 2,5 kg

The perfect combination of a powerful dark A fine blend of milk chocolate

chocolate and a pure hazelnut paste. and of subtle roasted hazelnuts.

Interior Mousse Interior Mousse Ice Cream

22% min. cocoa 31% hazelnuts 36% fat DLUO 18 months 24% min. cocoa 20% hazelnuts 19% min. milk 38% sugar 37% fat DLUO 18 months

31
Service
Products
Croustillants and inclusions are
ideal to bring textures to your
creations.

CROUSTILLANTS

Cara Nougatine TM

FNF-CARNOUG-EX-T43 6 x 1 kg
FNF-CARNOUG-E4-656 4 x 5 kg
This filling reveals a true milk caramel taste thanks to a
milk caramel white chocolate, a pinch of salt and
crunchy caramelized almonds.

Interior

37% White Chocolate 18% Caramelized almonds DLUO 10 months

Cara Crakine TM

Café Crokine TM
FNF-X32CARACR-656 4 x 5 kg
FNF-CARACR-E4-T43 6 x 1 kg
FNF-CAFCRO-656 4 x 5 kg
A delicious mix made with caramel milk
A delicious intense coffee taste preparation chocolate and toasted baked grains.
with white chocolate and crunchy Ready to use, its texture will add crunch
caramelized cocoa nibs. to your creations.

Interior Interior

34% White Chocolate 15% caramelized cocoa nibs DLUO 12 months 11%of toasted biscuit cereals DLUO 12 months

Blanc Feuilletine TM
Pralin Feuilletine TM

FNW-BLFE-656 4 x 5 kg FNN-X23PFBO-656 4 x 5 kg
FNN-X23PFBO-E4-T43 6 x 1 kg
A new delicious ready-to-use preparation made
with white chocolate and Pailleté Feuilletine™ A delicious and crunchy ready-to-use
to bring a crunchy touch to your confectioneries preparation made of pieces of crêpes dentelle
and entremets. biscuit, almond-hazelnut praline
Can be used as a base for flavoring. and milk couverture chocolate.

Interior Interior

20% Pailleté Feuilletine™ DLUO 12 months 23% Pailleté Feuilletine™ 12% hazelnuts 12% almonds DLUO 12 months

32
 INCLUSION

Pailleté Feuilletine TM

Fragments of very thin crêpes

BIG-PF-1BO-401 4 x 2,5 kg
Pieces of crispy crepe dentelle biscuit for pralines,
bonbons and pastries.

Decoration Biscuit

100% pure butter DLUO 12 months

COMPOUNDS

Easy to use Compounds that requires no tempering. A density and sheen perfect for coating your creations and filling
them with fresh fruits.

Compound Coating Compound Coating

Brune Blonde
M-9VSBR-656 4 x 5 kg M-9VBL-656 4 x 5 kg

Dark compound with no need for tempering, A pale colour, this light compound needs
in an intense dark colour which will provide no tempering and is an attractive coating
the perfect shine for your creations. for your cakes.

Moulding Decoration Coating Moulding Decoration Coating

18% cocoa Fluidity DLUO 18 months 6%cocoa Fluidity DLUO 18 months

Compound Coating
Ivoire
M-9DBV-656 4 x 5 kg

An ivory compound with no need

for tempering and a perfect shine
to decorate your desserts.

Moulding Decoration Coating

20% milk Fluidity DLUO 12 months

33
 DECORATIONS & FINISHES

Barry Décor Chocolate Sugar confectionery Barry Décor Ivory Sugar confectionery
M-7BDCH-482 4 x 2,5 kg M-7BDI-482 4 x 2,5 kg

A sweet mixture made from chocolate A sweet mixture in a refined white colour
with a texture that is easy to work, with a texture that is easy to work,
for modelling cocoa coloured decorations. for modelling decorations.
COLOUR : COLOUR :

DLUO 12 months DLUO 12 months

Brillance Noire K d’Arôme Cacao

FWD-295-613 4 x 2 kg FND-J44CACAO-603 4 x 5 kg

This ready to use dark chocolate glaze A very cocoa and subtly sweetened paste
is easy to spread and gives to your pastries with no hydrogenated fats, that will delicately
a nice dark and shiny colour. flavor creams, biscuits and fondants.
It can also be easily used for your plated-
dessert decorations.

Decoration Interior Mousse Biscuit

39% chocolate DLUO 12 months 44% Cacao DLUO 12 months

34
Coloured Chocolates Orange flavor

Orange decoration
White chocolate Pistoles™, coloured in orange for original
and refined creations.

M-7DS-E1-U68 6 x 1 kg
COLOUR :

Moulding Decoration Coating

27% min. cocoa 24% min. milk 33% fat Fluidity DLUO 12 months

Mycryo® Cocoa Butter Powdered Chocolate

NCB-HD706-BYEX-X55 8 x 550 g CHP-20BQ-760 6 x 1 kg

The MYCRYO® cocoa butter is a powder with “insulating” A powdered chocolate ideal for your drinks,
properties which enhances the natural taste of ingredients breakfasts and snack.
and preserves their texture. For your savory applications,
this deodorized fat has a neutral taste and allows you to limit the
addition of fat.

Mousse Roasting Decoration Drink

100% pur cocoa butter DLUO 12 months 32% min. cocoa 7% fat DLUO 24 months

35
 Pastry - Bakery and Horeca Applications
Oven-bake preparation Pastry Filling Mousse Glazing Drinks Decoration
(ganache, crème, etc) (mousse, bavaroise, etc)

Dry Biscuit Biscuit Paste

(cookie, sablé, etc) (moelleux, financier, etc) (croissant, brioche, etc)

•• ••• • ••• ••• •• ••• •

PLANTATION

Alto el Sol

Madirofolo •• ••• • ••• ••• •• ••• •

Haïti •• ••• • ••• ••• •• ••• •
Mexique •• ••• • ••• ••• •• ••• •
Venezuela • •• • ••• ••• •• ••• •
Cuba • •• • ••• ••• •• ••• •
Saint-Domingue • •• • ••• ••• •• ••• •
ORIGINE

Tanzanie • •• • ••• •• • ••• •

Équateur • •• • ••• •• • ••• •
Ghana • •• • ••• ••• ••• ••• •
Papouasie • •• • ••• ••• • ••• •
• •• • ••• ••• ••• ••• •••
D’ORIGINES
SÉLECTION

Fleur de Cao™

Ambre Java™ •• ••• • ••• ••• • •• •

Ocoa™ •• ••• ••• ••• •• •• •• ••
••• ••• ••• ••• ••• •• •• •
PURETÉ

Inaya™

Excellence ••• ••• ••• ••• • •• • •

Alunga™ ••• ••• ••• ••• ••• •• ••• ••
Lactée Supérieure • • • ••• ••• ••• ••• •••
Extra-Bitter Guayaquil •• ••• •• ••• ••• ••• •• •••
Mi-Amère •• ••• •• •• •• ••• • ••
Concorde •• ••• ••• ••• ••• ••• •• ••
Passy™ • •• •• ••• •• ••• •• ••
Louvre • •• •• ••• •• ••• ••• ••
Couverture Noire Bio • •• •• ••• •• • ••• •
Lactée Barry •• •• •• ••• ••• ••• ••• ••
HÉRITAGE

Élysée •• •• •• ••• •• •• •• ••
Couverture Lait Bio •• • •• ••• •• • ••• •
Lactée Caramel •• • • ••• •• • •• -
Blanc Satin™ • ••• •• ••• •• ••• •• ••
Zéphyr™ •• •• • ••• ••• ••• ••• •••
Zéphyr Caramel ™ •• •• • ••• ••• ••• ••• •••
Chocolat Amer ••• ••• ••• •• • • •• •
Force Noire™ ••• ••• ••• •• • - • •
Décor Coloré Orange • - - - - • - •••

36
Special Horeca Confectionery ••• Optimal / •• Recommended / • Possible / - Not possible

Sauce Ice Cream Ganache Interior Confectionery Enrobing Tablet Artistic Decoration
(Pâte de fruits, & Moulding Pièces
caramel, etc)

•• ••• ••• •• • •• ••• • ••

•• ••• ••• •• • •• ••• • ••
•• ••• ••• •• • •• ••• • ••
•• •• ••• •• • •• ••• • ••
•• •• •• ••• • ••• ••• • ••
•• •• •• ••• • ••• ••• • ••
•• •• •• ••• • ••• ••• • ••
• •• • ••• • ••• ••• • ••
• •• • ••• • ••• ••• • ••
•• •• ••• ••• • ••• ••• • ••
•• •• ••• •• • •• •• • ••
••• •• •• ••• •• ••• ••• •• •••
•• • ••• •• •• •• •• •• •••
••• ••• •• ••• ••• •• •• •• •••
••• ••• ••• ••• ••• • •• •• ••
•• •• ••• •• ••• • • •• ••
••• ••• ••• ••• ••• •• •• •• ••
•• •• •• ••• ••• ••• ••• ••• •••
•• ••• •• ••• •• ••• •• ••• •••
•• • •• •• •• •• • ••• •••
•• ••• •• •• •• •• •• ••• •••
•• •• •• ••• •• ••• •• •• •••
•• •• • ••• • ••• ••• •• •••
•• •• • ••• • ••• ••• • •
••• ••• ••• ••• ••• ••• ••• ••• •••
•• •• ••• •• •• •• ••• ••• •••
•• •• ••• •• •• •• ••• • •
•• • ••• • • • •• • •
••• ••• ••• •• •• •• •• ••• •••
•• ••• •• ••• ••• ••• ••• •• •••
•• ••• •• ••• ••• ••• ••• •• •••
•• • ••• •• • • • •• ••
• - ••• • - - - • •
- - - - •• •• - ••• •••

37
 Chocolate Academy™ Centers
For many years, inspirational and technical
training have been a priority for Cacao Barry ®.
Our Chocolate Academy™ Centers are teaching and
training places for craftsmen and professionals who
want to improve their working skills in chocolate.
The famous Chocolate Academy™ Center in Meulan,
France attracts pilgrims from all over the world seeking
for latest technics and creative trends.

Find the courses calendar on:

www.chocolateacademy.com
© 2016 CHOCOLATE ACADEMY™
France 5, boulevard Michelet - 78250 HARDRICOURT
38 Tél : +33 1 30 22 86 22 Mail : lynda_fleurent@barry-callebaut.com
 Find your
favourite taste

Download our free app on :

Or visit our website : www.cacao-barry.com/itinero 39

Looking
for Inspiration ?
Find all our Cacao Barry® Chefs’ recipes
and concepts to get inspiration.
Find all about our latest innovations
and exclusive partnerships.
Also, if you need technical information on products
and online videos on specific techniques our website
will provide you with some guidance.

Unbox Creativity
January 2018 edition

Visit our website on: www.cacao-barry.com

www.cacao-barry.com
cacaocollective
@cacaobarryofficial
BARRY CALLEBAUT France 5, boulevard Michelet - 78250 HARDRICOURT
Tél : +33 1 30 22 84 00 - Fax : + 33 1 30 22 87 74