PARTNER OF THE

BEE FRIENDLY ® LABEL

To protect pollinators in almond orchards.

THE NUTS COLLECTION: PRALINÉS & PURE PASTES

 04 | WHAT IS THE BEE FRIENDLY®
LABEL?

05 | WHAT IS THE FSA

VERIFICATION?
BEES, ALMONDS AND ARTISANS: 06 | 07 OUR NUTS COLLECTION:
an essential alliance. PRALINÉS & PURE PASTES

08 | 15 PASTRY
Cacao Barry is the first chocolate brand for professionals to become a partner
of the BEE FRIENDLY® label for its almonds. THE HAZELNUT CANELÉ 10
NUTS LAVA CAKE 11
Continuing its commitment to provide products that respect and protect nature, HAZELNUT AND YUZU CHOUX 12
Cacao Barry is proud to announce that its range of nuts is now the first to be
MINI SMOKED PARIS-BREST 14
partnering with the BEE FRIENDLY® label for its almonds, all of which are of European
origin, and FSA verified for its Spanish hazelnuts.
16 | 25 CONFECTIONERY
NUTS BAR 18
Together we protect bees thanks to our almonds.
PURETÉ BAR 19
Bees and almonds are a perfect example of a nature in symbiosis. A nature where the FRUIT PASTE WITH NUTS 20
almond flowers are the first and only source of nectar and pollen for the bees when
FIVE GIANDUIOTTO 22
they wake up from hibernation and where the bees, in turn, feed on and pollinate the

AGENDA
almond flowers, thus allowing the flowers to turn into fruit. CHOCOLATE NUT BONBON 23
BONBON GIANDUJA 200% 24
This virtuous and singular circle is the most beautiful symbol of this nature that we all
share. It is this nature of fragile balance that we must celebrate and protect together 26 | 33 HORECA
by being aware of the dangers threatening bees and almond orchards: pesticides, ALMOND CRÈME BRÛLÉE TART 28
intensified agricultural practices and mono-cultures, diseases and climate change.
Bees, almonds and artisans form an essential alliance. CHOCOLATE
AND GIANDUJA CAKE 30
OCCITAN NUTS
MOELLEUX FINGER 32

34 | 39 GELATO
NUTS ICE CREAM 36
EVOCAO™
ICE CREAM TART 38

DISCOVER OUR PRALINÉS & PURE ALMOND PASTES

#LabelBeeFriendly

2 PARTNER OF THE BEE FRIENDLY® LABEL  |  NUTS COLLECTION: PRALINÉS & PURE PASTES PARTNER OF THE BEE FRIENDLY® LABEL  |  NUTS COLLECTION: PRALINÉS & PURE PASTES 3
 FRIENDLY® LABEL? VERIFICATION?
Farm
Sustainability
Assessment
BY SAI PLATFORM

WHAT IS THE BEE FRIENDLY ® LABEL? WHAT IS THE FSAFarm

VERIFICATION?
Sustainability
Assessment
BY SAI PLATFORM

Cacao Barry has become a partner of the BEE FRIENDLY® label for all its almond- HAZELNUTS, AT THE CROSSROADS OF THE MEDITERRANEAN WINDS.
based products, following a strict audit of the orchards and agricultural practices
of its farmers by a college of experts in bees, agriculture and biodiversity.
BEE FRIENDLY®, created in 2012, is a European association that brings together
local beekeepers’ organisations and stakeholders in the preservation of pollinating
insects in agricultural environments.

THE BEE FRIENDLY® LABEL AIMS

TO PROMOTE THE WORK OF POLLINATOR-FRIENDLY
FARMERS TO THE GENERAL PUBLIC.

It is awarded according to precise, Unlike almonds, hazelnuts are pollinated by the

measurable requirements that
meet a set of 27 criteria, such as:
Guaranteed traceability,
A strict framework for the use of pesticides: a list of
prohibited molecules, the implementation of measures
to protect pollinators during treatments, etc. ,
The establishment of biodiversity preservation zones,
Partnership with beekeepers’ associations, or support
for research projects.
wind where the breeze distils the pollen from branch
to branch, between the male and female flowers.
Hazelnuts are thus strongly influenced by their
environment and by the fragile balance of nature in
which we all have a role to play. It is by respecting
nature, its rhythms and its biodiversity (fauna,
flora, micro-organisms, etc.); while being fully
aware of our impact that we make a difference. For
example, we know that hazelnuts have a high water
requirement and that only a healthy and controlled
management can make their cultivation respectful
and sustainable.

Therefore, Cacao Barry requires

its suppliers/farmers to undergo
a regular audit according to the
SAI Platform’s Farm Sustainability
Assessment (FSA).
The objective is to independently validate their
sustainability and traceability efforts on the origin
of their nuts, their farming practices and their
commitment to environmental protection in the
hazelnut orchards around our La Morella Nuts
production site in Reus, Spain.
An ongoing effort: Piedmont
pistachios and hazelnuts.
We are currently working to extend the
implementation of FSA practices to our Italian
hazelnuts and Spanish pistachios in order to offer
chefs a range of dried fruit that is entirely sustainably
produced by 2023.

FIND OUT MORE ABOUT THE BEE FRIENDLY® LABEL

bit.ly/cacao-barry-bee-friendly bit.ly/cacao-barry-FSA

4 PARTNER OF THE BEE FRIENDLY® LABEL  |  NUTS COLLECTION: PRALINÉS & PURE PASTES PARTNER OF THE BEE FRIENDLY® LABEL  |  NUTS COLLECTION: PRALINÉS & PURE PASTES 5
INÉS & PURE PASTES PRALINÉS ONCTUEUX CARAMELIZED

THE NUTS COLLECTION: Praliné 50% Hazelnuts

This silky smooth, 50% praliné, contains only the finest caramelized hazelnuts. Medium roasted
for a rich flavour, and unique golden colour.
A FRESH PERSPECTIVE
ROASTING APPLICATIONS
CARAMELIZED SUGAR
MEDIUM / INTERIOR PASTRY, CONFECTIONERY
Discover our collection of pralinés and pure pastes 100% SHELF LIFE / FOR CRÉMEUX, MOUSSES, ICECREAM, PACKAGING 2 X 5 KG
12 MONTHS SAUCES. Filling Mousse Ice Cream REFERENCE PRN-HA50CBY-E0-T60
reimagined to offer an infinite palette of flavors and textures to chefs.
Cacao Barry nuts are sustainably sourced.
Praliné 50% Almonds
50% lightly, roasted almonds, and 50% pure indulgence; this almond praliné has a delicate flavour,
and a pale golden colour. Add depth and interest to mousses, icecream and sauces, or use it to
decorate your pastry creations.
PURE PASTES
ROASTING APPLICATIONS CARAMELIZED SUGAR
LIGHT / INTERIOR PASTRY, CONFECTIONERY
Pure paste 100% Hazelnuts SHELF LIFE / FOR CRÉMEUX, MOUSSES, ICECREAM, PACKAGING 2 X 5 KG
12 MONTHS SAUCES. Filling Mousse Ice Cream REFERENCE PRN-AL50BCBY-T60
100% fresh hazelnuts gently roasted to release their exceptional flavour. With nothing but natural
sweetness, this subtly, gold tinted paste is ideal for your pastry and confectionery creations.

ROASTING APPLICATIONS Praliné 50% Almonds / Hazelnuts

LIGHT / FOR INTERIOR PASTRY, CONFECTIONERY
SHELF LIFE / FOR CRÉMEUX, MOUSSES, ICECREAM, SAUCES  PACKAGING 2 X 5 KG A velvety combination of the freshest almonds and hazelnuts, this
12 MONTHS / IDEAL TO LOWER SWEETNESS. Filling Mousse Ice Cream REFERENCE NPN-HA1BY-E4-T60
medium roasted, 50% praliné is tinted vibrant gold. With a balanced, CARAMELIZED SUGAR
depth of flavour, and a smooth finish, if Paris-Brest is on the menu,
this is your only option. PACKAGING 6 X 1 KG
REFERENCE PRN-MX50CBYE4-19A
Pure paste 100% Almonds ROASTING APPLICATIONS PACKAGING 2 X 5 KG
MEDIUM / INTERIOR PASTRY, CONFECTIONERY REFERENCE PRN-MX50CBYE4-T60
Lightly roasted, and pale caramel in colour, our 100% fresh almond paste delivers a delicate, SHELF LIFE / FOR CRÉMEUX, MOUSSES, ICECREAM, SAUCES PACKAGING 2 X 10 KG
depth of flavour ideal for anything from crémeux and sauces, to ice-cream. All the nature, 12 MONTHS / IDEAL FOR MAKING PARIS-BREST. Filling Mousse Ice Cream REFERENCE PRN-MX50CBY-685
without the extras!

ROASTING APPLICATIONS
LIGHT / FOR INTERIOR PASTRY, CONFECTIONERY
SHELF LIFE / FOR CRÉMEUX, MOUSSES, ICECREAM, SAUCES  PACKAGING 2 X 5 KG PRALINÉS ONCTUEUX PURE FRUIT TASTE
12 MONTHS / IDEAL TO LOWER SWEETNESS. Filling Mousse Ice Cream REFERENCE NPN-AL1BBY-T60

Praliné 50% Piemont Hazelnuts

Refined, rich and Italian in origin, this 50% praliné, contains only the most
PRALINÉS À L’ANCIENNE exceptional hazelnuts that Piémont can grow. Medium roasted for balance, and
caramel in colour, it’s as versatile as it is unique.
Praliné Héritage 65% Caramelized Almonds / Hazelnuts
ROASTING APPLICATIONS
A luxurious blend of the finest, caramelized almonds and hazelnuts, this medium roasted, MEDIUM / INTERIOR PASTRY, CONFECTIONERY
65% praliné, is perfectly balanced in flavour. The crisp, nuggets of caramelized nut, embedded SHELF LIFE / FOR CRÉMEUX, MOUSSES, ICECREAM, PACKAGING 2 X 5 KG
in smooth, vibrant gold, will add texture to any confectionery concept. 12 MONTHS SAUCES. Filling Mousse Ice Cream REFERENCE PRN-PIE502BY-T60

ROASTING APPLICATIONS CARAMELIZED SUGAR

MEDIUM / TEXTURE YOUR CREATIONS THANKS TO
SHELF LIFE ITS CRUNCHY CARAMELIZED NUTS PIECES PACKAGING 2 X 5 KG Praliné 50% Valencia Almonds
12 MONTHS / FOR CONFECTIONERY. Filling REFERENCE PRN-MX65CBY-T60
Aromatic, Valencian almonds are gently roasted to create this unique, 50% praliné.
Pure in flavour, light golden in colour and silky smooth, it’s ideal for pastry chefs
and conceptual confectioners alike.

CARAMELIZED 50% HAZELNUTS / 50% SUGAR

ROASTING
LIGHT
APPLICATIONS
/ INTERIOR PASTRY, CONFECTIONERY
Praliné Grains / A delicious crunchy preparation made with SHELF LIFE 9 MONTHS  PACKAGING 3 X 1 KG SHELF LIFE / FOR CRÉMEUX, MOUSSES, ICECREAM, PACKAGING 2 X 5 KG
caramelized hazelnuts without adding preservatives. REFERENCE NAN-CR-HA5013-T66 12 MONTHS SAUCES. Filling Mousse Ice Cream REFERENCE PRN-VAL50BBY-T60

Sablage La Mancha / Whole caramelized Pistachios 70% PISTACHIOS / 30% SUGAR

Sablages are whole
caramelized nuts. By grinding
them, you can create your
own praliné. You can use
them as they are to add
incredible texture in
your creations or even
decorations.
These La Mancha Spanish pistachios are soft and subtle while offering fruity notes
enhanced by a perfectly mastered caramelization.
SHELF LIFE 9 MONTHS  PACKAGING 3 X 1 KG
REFERENCE NAO-SA-MAN70WH-T66
Praliné 70% Pistachios
Deliciously unique, this 70% pistachio praliné has a vibrant, green appearance. Grown in Spain
and Iran, and lightly roasted for a fresh, authentic flavour, it’s perfect for crémeux, icecream and
Sablage Marcona / Whole caramelized Almonds 70% ALMONDS / 30% SUGAR
sauces.
70% almonds perfectly caramelized, these Origin Marcona whole almonds are SHELF LIFE 9 MONTHS  PACKAGING 3 X 1 KG
selected with the utmost care for their intensity and delicate flavour. REFERENCE  NAN-SA-MAR70WH-T66
ROASTING APPLICATIONS
LIGHT / INTERIOR PASTRY, CONFECTIONERY
Sablage Morella / Whole caramelized Hazelnuts SHELF LIFE / FOR CRÉMEUX, MOUSSES, ICECREAM, PACKAGING 6 X 1 KG
70% hazelnuts carefully selected in the region of Tarragona, Spain. These Origin 70% HAZELNUTS / 30% SUGAR 12 MONTHS SAUCES. Filling Mousse Ice Cream REFERENCE PRO-PI701BY-19A
Morella whole caramelizedHazelnuts are in compliance with the traditions. They SHELF LIFE 9 MONTHS  PACKAGING 3 X 1 KG
will seduce you with their honest and powerful taste. REFERENCE  NAN-SA-MOR70WH-T66

For hazelnuts, Cacao Barry verifies the good practices of its suppliers/producers with the «SAI Platform’s Farm Sustainability Assessment (FSA) methodology».

6 PARTNER OF THE BEE FRIENDLY® LABEL  |  NUTS COLLECTION: PRALINÉS & PURE PASTES PARTNER OF THE BEE FRIENDLY® LABEL  |  NUTS COLLECTION: PRALINÉS & PURE PASTES 7
 ASTRY
8 PARTENAIRE DU LABEL BEE FRIENDLY®|  OPTIUMQUO MAGNATUR ALITI RERO DOLES
 THE HAZELNUT NUTS LAVA CAKE
CANELÉ
RECIPE FOR APPROXIMATELY 60 UNITS
RAMON MORATÓ  |  Cacao Barry Creative Director

BASIC RECIPE FOR THE CENTRE

200 g Liquid cream (35% butterfat)
190 g Praliné nuts 50% (of your choice)
30 g Butter
1. Boil the cream and pour it over the praliné and/or pure
paste of nuts.
2. Mix and add butter.
3. Emulsify and pour approximately 30 g into moulds
(3 cm in diameter and 4.5 cm in height).
4. Freeze.

DRIED FRUIT SPONGE

50 g Butter 1. Mix melted butter with praliné.
110 g Praliné nuts 50% (of your choice) 2. Add egg yolks and salt.
40 g Egg yolks 3. Beat up the egg whites with sugar, then mix with the
1 g Salt praliné base.
120 g Egg whites 4. Finally, add the cornstarch and powder.
50 g Sugar 5. Pour into 4.5 cm circles covered with baking parchment
100 g Cornstarch and place the previously frozen filling in the center.
100 g Dried fruit powder 6. Cover with the sponge and store in the freezer.
7. Once frozen, bake the desired quantity directly from the
freezer. Bake in the oven at 190°C for 15 minutes .
8. Once out of the oven, demould, remove the parchment.
Serve while hot.

RAMON MORATÓ  |  Cacao Barry Creative Director

HAZELNUT CANELÉ DOUGH

1. Boil… 2,000 g Milk
2 g Salt

2.

Add and let infuse for a few minutes
1,000 g
4
Caster sugar
Vanilla pods
ADVICE
3. Pour gradually over the hazelnut paste… 300 g Pure paste 100% Hazelnuts Freeze the raw lava cake and when desired, place it in
the oven after directly taking it out of the freezer. Set
ASTRY

4. Separately mix 400 g Whole eggs the oven temperature to medium so that the outside
240 g Egg yolks
sponge cooks/bakes whilst the dried fruit center
300 g Weak wheat flour
defrosts without reaching very high temperatures.
5. Combine both mixtures and add 200 g Aged rum
6. Strain, and leave in the fridge for 24 hours.
7. Separately, prepare the canelé moulds. Apply beeswax to the inside of the moulds.
TECHNICAL INFORMATION
8. Fill 3/4 of each mould with the canelé dough and cook in the oven at 190°C for approximately 30 minutes and then at Possibility of freezing the raw dough.
170°C for 40 minutes.
9. Demould straight away and store.

10 PARTNER OF THE BEE FRIENDLY® LABEL  |  NUTS COLLECTION: PRALINÉS & PURE PASTES PARTNER OF THE BEE FRIENDLY® LABEL  |  NUTS COLLECTION: PRALINÉS & PURE PASTES 11
 SALTED CARAMEL
HAZELNUT 300 g
100 g
Sugar
Milk
1. Use the dry caramelisation method to caramelise the
sugar. Separately mix the corn starch with 100 g of milk,

AND YUZU CHOUX 30 g

300 g
25 g
Corn starch
Liquid cream 35% butterfat
Glucose syrup (DE 44) 2.
also separately heat the liquid cream with glucose syrup
and salt.
When the cream is brought to the boil, infuse for a few
RECIPE FOR APPROXIMATELY 60 UNITS 1 Vanilla pod minutes with vanilla and mix with the corn starch mixture
4 g Salt without further heating.
100 g Salted butter 3. Once the sugar is caramelized, take
3 g Gelatine leaves off the heat and use the liquid base
to deglaze the caramel without stirring. Thanks to the corn
starch in the mixture the caramel will be thicker in texture.
4. Add gelatine, spread onto a tray
and cool.
5. Add salted butter when the mixture is at approximately
45/50°C.
6. Mix and store in the fridge.

OTHER INGREDIENTS
Q.S.  Praliné Héritage 65% Caramelized
Almonds / Hazelnuts
Q.S. Caramelized hazelnut pieces

HAZELNUT PRALINÉ WHIPPED CREAM

900 g Liquid cream 35% butterfat 1. Boil the liquid cream with mascarpone and sugar, then
100 g Mascarpone infuse with vanilla.
RAMON MORATÓ  |  Cacao Barry Creative Director 100 g Sugar 2. Strain and pour over the egg yolks.
1 Vanilla pod 3. Cook like custard and dissolve the gelatine leaves.
120 g Egg yolks 4. Gradually pour the mix over the praliné and/or pure dried
HAZELNUT CHOUX PASTRY 9 g Gelatine leaves fruit paste mixture.
200 g Praliné 50% Piemont Hazelnuts 5. Emulsify and store in the fridge for 12 hours.
500 g Milk 1. Boil milk with the salt, sugar and butter. 100 g Pure Paste 100% Hazelnuts 6. Whip up and use for assembly.
10 g Sugar 2. Add previously sieved flour and heat for a few minutes.
6 g Salt 3. Put the mixture into a mixer and add Pure Paste 100%
250 g Butter Hazelnuts.
250 g Cake flour 4. Mix and add the pasteurized eggs and egg whites until
200 g Pure Paste 100% Hazelnuts the texture becomes ribbon-like just like a classic
200 g Pasteurized eggs (approximate quantity) choux pastry. ZÉPHYR™ CARAMEL SPECIAL GLAZE
200  g Pasteurized egg whites 5. Put the mixture into 3.5 cm Inox baking hoops already
(approximate quantity) covered with Silpain. 250 g Praliné 50% Piemont Hazelnuts 1. Mix the praliné with previously melted chocolate, cocoa
6. Cook with a tray on top at 180°C until the mixture rises 750 g Zéphyr™ 35% cocoa caramel chocolate butter and anhydrous butter.
and finish the cooking at 160°C. 375 g Cocoa butter 2. Add praliné Grains.
150 g Anhydrous butter 3. Pre-crystallize the bath to about 23°C.
100 g Praliné Grains 4. It is ready for use.
HAZELNUT PRALINÉ SHORTBREAD
950 g Cake flour 1. With a spatula mix the flour, Pure Paste 100% Hazelnuts,
400 g Praliné 50% Piemont Hazelnuts vanilla, salt and cubed butter to obtain a sandy texture.
8 g Fine salt 2. Add caster sugar and lastly, the eggs.
2 g Vanilla sugar 3. Mix until the mixture becomes homogeneous.
475 g Cold butter 4. Store the covered dough in the fridge for 24 hours.
50 g Caster sugar 5. Roll the dough to 3 mm thick and cut out 5 cm in diameter
120 g Eggs
6.
ribbed discs.
Let rest for about 20 minutes, then bake in the oven at 160°C. ASSEMBLY
7. Sprinkle with Mycryo® once out of the oven.
1. Once the puffs are baked, fill them with praliné
ASTRY

Héritage 65% Caramelized Almonds / Hazelnuts,

caramel, and hazelnut praliné whipped cream.
ORANGE AND YUZU COMPOTE 2. Glaze with the previously prepared Zéphyr™
Caramel glaze.
360 g Boiled orange paste 1. Boil entire oranges for an hour until the skin becomes well 3. Cover the puffs with hazelnut shortcrust pastry and
100 g Yuzu juice hydrated (change water around 5 times during cooking). on top add a touch of orange and yuzu compote and
70 g Sugar 2. Cut the oranges in half and take out the pips, pass through whipped cream.
40 g Inverted sugar a meat grinder and weigh out 360 g. 4. Finish off by adding caramelized hazelnut pieces.
8 g Pectin NH 3. Add yuzu juice and heat with pectin and the sugars. 5. Leave aside.
4. Once brought to the boil, take off
the heat.

12 PARTNER OF THE BEE FRIENDLY® LABEL  |  NUTS COLLECTION: PRALINÉS & PURE PASTES PARTNER OF THE BEE FRIENDLY® LABEL  |  NUTS COLLECTION: PRALINÉS & PURE PASTES 13
 RAMON MORATÓ  |  Cacao Barry Creative Director

MINI SMOKED CHOUX PASTRY

PARIS-BREST 1. Boil…

500 g
10 g
Milk
Sugar
6 g Salt
RECIPE FOR 20 PIECES 250 g Butter
2. Add and heat for a few minutes… 250 g Cake flour
3. Put into a mixer and
gradually add… 500 g Eggs
4. Make circles of 4 cm in diameter Q.S. Praliné Grains
with a 7 cm star-tipped piping Q.S. Demerara Sugar
bag and sprinkle… Q.S. Pearl sugar
5. Cook in the oven at 180°C.

BASIC PASTRY CREAM

1. Set aside… 100 g Milk

2. Dissolve in the milk… 75 g Cornstarch

3. Add, strain and put aside… 160 g Egg yolks

1 g Salt

4. Separately, heat… 800 g Milk

100 g Liquid cream
200 g Sugar
1 Vanilla pod

5. Once brought to a boil, add the cornflour mixture, then pasteurize.

Chill as quickly as possible and store in the fridge.

PARIS-BREST CREAM
1. Beat until smooth and white in colour. 200 g Butter
2. Add… 75 g Pure paste 100% Almonds
350 g Praliné 50% Almonds
3. Followed by smooth pastry cream. 500 g Pastry cream
4. Mix the three ingredients at room temperature.
5. Other ingredients. Q.S. Praliné Héritage 65% Caramelized Almonds / Hazelnuts
Q.S. Toasted almonds
Q.S. Toasted hazelnuts

ASSEMBLY
1. Once the choux pastry is cooked, cut it half and fill with
Paris-Brest cream. Inject Praliné Héritage
ASTRY

65%  Caramelized Almonds / Hazelnuts into the cream

and coat the sides with almonds and hazelnuts.
2. Put in a container and cover with cling film.
Using a smoker, smoke for 5 minutes.
3. Serve immediately or store
in the fridge.

14 PARTNER OF THE BEE FRIENDLY® LABEL  |  NUTS COLLECTION: PRALINÉS & PURE PASTES PARTNER OF THE BEE FRIENDLY® LABEL  |  NUTS COLLECTION: PRALINÉS & PURE PASTES 15
 ONFECTIONERY
PARTENAIRE DU LABEL BEE FRIENDLY® |  OPTIUMQUO MAGNATUR ALITI RERO DOLES
 NUTS BAR PURETÉ BAR
RECIPE FOR 8 BARS RECIPE FOR 8 BARS

PHILIPPE BERTRAND  |  Director of Chocolate Academy™ France

VALENCIA ALMOND PRALINÉ SQUARE

1. Melt at 45°C… 95 g Zéphyr™ Caramel 35% chocolate
95 g Cocoa butter
2. Then add… 720 g Praliné 50% Valencia Almonds
100 g Pure Paste 100% Almonds
3. Temper at 24°C.
4. Pour into a 30x40 0.8 cm frame.
5. Leave it to crystallise.
6. Cut out into 2x2 cm squares.

INAYA GANACHE
1. Boil… 365 g Cream
65 g Butter
15 g Sorbitol powder
1 Vanilla pod
30 g Glucose
30 g Inverted sugar
2. Pour over… 215 g Alunga™ 41% couverture chocolate
350 g Inaya™ 65% couverture chocolate
3. Pour into a 30x40 0.4 mm frame at 28°C.
4. Leave to crystallise, then cut the ganache into 18x9 cm bars.
5. Coat.
PHILIPPE BERTRAND  |  Director of Chocolate Academy™ France

ONFECTIONERY
CRUNCHY ALMOND/HAZELNUT PRALINÉ
1. Melt at 45°C… 95 g Alunga™ 41% milk couverture chocolate
95 g Cocoa butter
2. Then add… 720 g Praliné 50% Almonds / Hazelnuts
100 g Pure Paste 100% Hazelnuts
70 g Pailleté Feuilletine™
3. Temper at 24°C.
4. Pour into a 60x40 0.3 mm frame. Leave it to crystallise.
5. Cut out thin 19x9 cm layers of praliné.
6. Make small praliné truffles with the offcuts.

FINISHING FINISHING
1. Mould Extra-Bitter Guayaquil 64% chocolate into half-
height 100 g bars. 1. Create a marbled effect between two guitar
2. Assemble the two halves together. sheets with Zéphyr™ Caramel 35% chocolate and
3. Cut out thin layers of chocolate 14x7 cm between two Ocoa 70% dark couverture chocolate.
guitar sheets. 2. Cut out into 2x2 cm squares. Then assemble with
4. Create a praliné layer with the chocolate sheets. Finish the precut praliné.
by decorating with a praliné truffle. 3. After coating, place the praliné squares on the bar.

18 PARTNER OF THE BEE FRIENDLY® LABEL  |  NUTS COLLECTION: PRALINÉS & PURE PASTES PARTNER OF THE BEE FRIENDLY® LABEL  |  NUTS COLLECTION: PRALINÉS & PURE PASTES 19
 FRUIT PASTE SOUR CHERRY AND BITTER ALMOND PASTE
1. Heat the purée. 1,000 g Sour cherry purée

WITH NUTS 2. Add, and boil for approximately 5 minutes…

70 g
24 g
Sucrose
Yellow pectin

INGREDIENTS FOR HALF 36X36 CM, 2 CM HIGH FRAME
3. Gradually add… 770 g Sucrose
140 g Glucose DE-44 syrup
70 g Inverted sugar
4. Once the temperature reaches approximately 14 g Citric acid 1:1
105/107°C or 75°C Bx, take off the heat and add…
5. Pour a part of the mixture over almond paste.
Emulsify and mix… 130 g Pure paste 100% Almonds
Q.S. Bitter almond flavouring
6. Pour into frames and once cooled down cover in cling film.
7. Cut 22x22 mm squares and sprinkle with sugar, laminated almonds and lemon sugar. Leave aside.

APRICOT, HAZELNUTS GIANDUJA AND ORANGE BLOSSOM

1. Heat the purée. 1,000 g Apricot purée
2. Add and boil approximately 5 minutes… 70 g Sucrose
24 g Yellow pectin
3. Gradually add… 770 g Sucrose
140 g Glucose DE-44 syrup
70 g Inverted sugar
4. Once the temperature reaches approximately 14 g Citric acid 1:1
105/107°C or 75°C Bx, take off the heat and add…
5. Pour a part of the mixture over hazelnut 50 g Pure paste 100% Hazelnuts
paste mixed with vanilla. Emulsify and mix… 70 g Milk couverture chocolate Lactée Supérieure 35%

ONFECTIONERY
6. Finish with… 18 g Orange flower water
7. Pour into frames and once cooled down cover in cling film.
8. Cut 22x22 mm squares and sprinkle with sugar, crushed hazelnuts and orange sugar. Leave aside.

RAMON MORATÓ  |  Cacao Barry Creative Director

BANANA, HAZELNUTS AND VANILLA

1. Combine and heat… 850 g Banana purée
150 g Lemon juice
2. Add and boil for a few minutes… 70 g Sucrose
18 g Yellow pectin
3. Gradually add… 770 g Sucrose
140 g Glucose DE-44 syrup
70 g Inverted sugar
4. Once the temperature reaches approximately
105/107°C or 75°C Bx, take off the heat and add… 10 g Citric acid 1:1
5. Pour a part of the mixture over hazelnuts paste
mixed with vanilla. Emulsify and mix… 130 g Pure paste 100% Hazelnuts
2 Vanilla pods
6. Pour straight away into the frames and cover in cling film.
7. Cut 22x22 mm squares and sprinkle with sugar.

20 PARTNER OF THE BEE FRIENDLY® LABEL  |  NUTS COLLECTION: PRALINÉS & PURE PASTES PARTNER OF THE BEE FRIENDLY® LABEL  |  NUTS COLLECTION: PRALINÉS & PURE PASTES 21
 FIVE
GIANDUIOTTO
ALBERTO SIMIONATO  |  Head of Chocolate Academy™, Italy
WHITE GIANDUIOTTO
700 g Zéphyr™ 34% cocoa white chocolate
300 g Pure paste 100% Hazelnuts
PISTACHIO GIANDUIOTTO
600 g Zéphyr™ 34% cocoa white chocolate
400 g Praliné 70% Pistachios
MILK GIANDUIOTTO
700 g Lactée Supérieure 38% cocoa milk
couverture chocolate
300 g Pure paste 100% Hazelnuts
CARAMEL GIANDUIOTTO
500 g Zéphyr™ Caramel 35% cocoa white chocolate
200 g  actée Caramel 31% cocoa milk
L at 45°C.
couverture chocolate
300 g Pure paste 100% Hazelnuts
DARK GIANDUIOTTO
700 g  adirofolo 65% cocoa dark couverture
M 1. Melt the chocolate with the Pure paste 100% Hazelnuts
chocolate
300 g Pure paste 100% Hazelnuts
22 PARTNER OF THE BEE FRIENDLY® LABEL  |  NUTS COLLECTION: PRALINÉS & PURE PASTES
CHOCOLATE NUT
BONBON
INGREDIENTS FOR 100 BONBONS
1. Melt the chocolate with the Pure paste 100% Hazelnuts
at 45°C.
ONFECTIONERY
2. Precrystallize the mix at 25.5°C.
GUY KRENZER  |  M.O.F, Creative Director Lenôtre
1. Melt the chocolate with Praliné 70% Pistachios at 45°C. PRALINÉ ALMOND SURPRISE
2. Precrystallize the mix at 25.5°C.
195 g Praliné 50% Valencia Almonds 1. The day before, steam the almonds.
130 g Crystallized sugar 2. Put the water then the sugar in a large saucepan. Heat to
45 g Water 117°C.
1.5 g Table salt  3. Add the almonds and mix to coat. Cook to a caramel colour.
65 g Pure paste 100% Hazelnuts 4. Pour onto a sheet and cool for 24h.
1. Melt the chocolate with the Pure paste 100% Hazelnuts 30 g Cocoa butter  5. Crush to the desired consistency. Add the hazelnut butter then
at 45°C. 20 g Lenôtre Elysée 36% milk chocolate the cocoa paste melted to 40°C with the Elysée couverture.
2. Precrystallize the mix at 26.5°C. couverture 6. Spread to 1 cm thick, sprinkle on the nut mixture, chill then
cut into rectangles of 3 x 2 cm.
MÉLANGE FRUITS SECS
1. Melt the chocolate with the Pure paste 100% Hazelnuts 30 g Sablage La Mancha / Whole caramelized 1. Roast the nuts for 5 minutes at 150°C. When cool,
Pistachios 2/4 mm  combine with the caramel pieces.
2. Precrystallize the mix at 28°C. 30 g Sablage Marcona / Whole caramelized
Almonds 2/4 mm 
30 g Sablage Morella / Whole caramelized
Hazelnuts 2/4 mm 
30 g Isigny caramel pieces
FINISHING
1. Coat with Lenôtre Passy™ 70% dark chocolate
at 45°C.
couverture with good ventilation.
2. Precrystallize the mix at 29°C.
PARTNER OF THE BEE FRIENDLY® LABEL  |  NUTS COLLECTION: PRALINÉS & PURE PASTES 23
 BONBON GIANDUJA
200%
YIELD 100 BONBONS - 5 G EACH

ALBERTO SIMIONATO  |  Head of Chocolate Academy™, Italy

CHOCOLATE FOR SPRAYNG

150 g Evocao™ WholeFruit Chocolate
100 g Cocoa Butter
1. Melt Evocao™ WholeFruit Chocolate with Cocoa Butter
at 45°C.
2. Temper the mixture at 31°C.
3. Spraying the mixture on the mini cabosse bonbon mould.
4. Let crystalize at 18°C for a few hours.
5. Create a shell with tempered Evocao™ WholeFruit Chocolate.

GIANDUJA
196 g Evocao™ WholeFruit Chocolate
84 g Pure paste 100% Hazelnuts
1. Melt the chocolate with the Pure paste 100% Hazelnuts
at 45°C.
2. Temper the mixture at 26°C and fill the shells.
3. Let crystalize at 16°C for 12 hours.
4. Cap the bon bon with tempered chocolate, let it crystalize
and remove from the mould.

ONFECTIONERY
MOULD
Mini-Bonbon Cocoa Pod
(Réf.: MLD-090569-M00).

24 PARTNER OF THE BEE FRIENDLY® LABEL  |  NUTS COLLECTION: PRALINÉS & PURE PASTES PARTNER OF THE BEE FRIENDLY® LABEL  |  NUTS COLLECTION: PRALINÉS & PURE PASTES 25
 ORECA
PARTENAIRE DU LABEL BEE FRIENDLY® |  OPTIUMQUO MAGNATUR ALITI RERO DOLES
 ALMOND CRÈME BRÛLÉE TART PIERRE MIRGALET  |  M.O.F., Chocolatier in Gujan-Mestras and Arcachon

ALMOND PRALINÉ SWEET SHORTCRUST PASTRY

500 g Butter 1. Combine the ingredients in order and refrigerate. Fill the
250 g Sugar round tart tins and bake blind.
150 g Almond praliné 50%
160 g Whole eggs
740 g Flour

ALMOND CRÈME BRÛLÉE

200 g Egg yolks 1. Beat the eggs yolks with the sugar until pale. Add the
150 g Sugar praliné and the cream.
100 g Praliné 50% Valencia Almonds 2. Pour into the baked tart bases, sprinkle with Marcona almonds.
750 g UHT cream 3. Bake for 25 minutes at 150°C.

EXTRA BITTER GUAYAQUIL CHOCOLATE CHANTILLY CREAM

200 g Extra-Bitter Guayaquil dark chocolate 1. Combine the cold cream with the chocolate melted to
couverture 64% 45°C and add the praliné.
150 g Praliné 50% Almonds 2. Beat in the machine then pipe on to the tarts.
1 L UHT cream 3. Finish with a disk of couverture and the Marcona almond
garnish.

ASSEMBLY
Chocolate disk
ORECA
Chocolate mousse
Crème brûlée
Almond praliné sweet
shortcrust pastry

28 PARTNER OF THE BEE FRIENDLY® LABEL  |  NUTS COLLECTION: PRALINÉS & PURE PASTES PARTNER OF THE BEE FRIENDLY® LABEL  |  NUTS COLLECTION: PRALINÉS & PURE PASTES 29
 CHOCOLATE CARAMELIZED HAZELNUTS AND ALMONDS
100 g Sucre 1. Make a syrup with the sugar and water. When the
AND GIANDUJA CAKE 25 g
50 g
Eau
Noisettes blanchies
temperature reaches 120°C, add the hazelnuts. Coat well
then heat to a pretty caramel colour.
50 g Amandes blanches 2. Add the butter then separate the hazelnuts out on a sheet
RECIPE FOR 2 CAKES 20 g Beurre of baking paper.

CRYSTALLIZED NIBS
120 g Sugar 1. Make a syrup with the sugar and water, then add the cocoa
90 g Water nibs. Leave to soak for about 2 hours. For best results,
100 g Cocoa nibs vacuum-pack the syrup and nibs together over night.
2. Drain then spread the nibs on baking paper and bake at
150°C for 15 to 20 minutes.

WEIGHT
640 g Cake mixture
30 g Caramel filling
15 g Creased dark chocolate crisp 17 x 7 cm
35 g Lenôtre Milk Gianduja Plaisir
(piped with a 104 St Honoré nozzle)
35 g Caramel surprise
8 g Sablage Morella / Whole caramelized Hazelnuts
8 g Sablage Marcona / Whole caramelized Almonds
9 g Pieces of creased chocolate
12 g Crystallized nibs

PHILIPPE MUZÉ  |  Head of Chocolate Academy™ Paris

STÉPHANE CHICHERI  |  Head of the Lenôtre School

CAKE MIXTURE
125 g Eggs 1. In a mixer, beat the eggs, sugar and oil with the whisk for
360 g Sugar 5 minutes.
140 g Peanut oil 2. Sift the cocoa powder, flour and baking powder then add to
85 g Extra Brute cocoa powder the egg/sugar/oil mixture.
200 g T55  flour 3. Then gently fold in the double cream and the milk.
7 g Baking powder 4. Cooking: Bake for 10 minutes at 200°C / 30 minutes at
ORECA
125 g Double cream 150°C.

COMPOSITION
240 g Milk

chocolate cake mixture, gianduja, caramel surprise,

OTHER INGREDIENTS CREASED PASSY DARK CHOCOLATE CRISP caramelized hazelnuts, caramelized almonds, creased
chocolate crisp garnish, crystallized nibs.
Gianduia Cacao Barry / Lenôtre 1. Crumple up a piece of baking paper then smooth it out flat.
Caramel surprise Lenôtre 2. Using a roller, spread the set couverture in a thin layer
between the creased paper and an acetate sheet.
3. Cut out rectangles of 17x7 cm.

30 PARTNER OF THE BEE FRIENDLY® LABEL  |  NUTS COLLECTION: PRALINÉS & PURE PASTES PARTNER OF THE BEE FRIENDLY® LABEL  |  NUTS COLLECTION: PRALINÉS & PURE PASTES 31
 OCCITAN NUTS JÉRÉMY GROVALET  |  Head of Chocolate Academy™ Casablanca

MOELLEUX FINGER PAIN DE GÊNES

96 g Icing sugar 1. Mix the Pure Paste 100% Almonds with the icing sugar in
224 g Pure Paste 100% Almonds the mixer, then gradually add the eggs.
310 g Whole eggs 2. Infuse the oil with rosemary and strain, then add to the
100 g Infused almond oil mixture.
15 g Rosemary 3. Finally, add the sifted flour with the baking powder.
60 g Flour
4 g Baking powder

APRICOT CONFIT
150 g Apricot purée 1. Bake the apricots in the oven with olive oil and rosemary at
8 g Sugar 190°C for 14 minutes, then cook the apricot purée with the
3 g Agar-agar sugar and agar agar.
200 g Fresh apricots 2. Leave to gel and mix everything together then pipe into a
20 g Olive oil silicone tube mould.
15 g Fresh rosemary 3. Line an éclair mould with baking paper and pipe the
moelleux mixture. Then place the apricot confit, pipe the
moelleux mixture again and bake at 180°C for 13 minutes.

TECHNIQUE
A pain de Gênes base which classic almonds paste
is replaced by the Pure Paste 100% Almonds,
ORECA
and the butter by the rosemary infusion with
oven-baked seasonal apricots.

32 PARTNER OF THE BEE FRIENDLY® LABEL  |  NUTS COLLECTION: PRALINÉS & PURE PASTES PARTNER OF THE BEE FRIENDLY® LABEL  |  NUTS COLLECTION: PRALINÉS & PURE PASTES 33
 ELATO
PARTENAIRE DU LABEL BEE FRIENDLY® |  OPTIUMQUO MAGNATUR ALITI RERO DOLES
 NUTS ICE CREAM BASIC ICE CREAM RECIPE USING PURE NUTS PASTE AND PRALINÉ NUTS 50%
120 g Whole milk 1. Heat the milk with water.
480 g Water 2. Once approximately 40°C are reached, add dextrose,
120 g Dextrose stabilizer and glucose powder mixture.
5 g Ice cream stabilizer 3. Heat to around 90°C and pour gradually over the pure
50 g Glucose powder DE-44 nuts paste and praliné.
112 g  Praliné nuts 50% (of your choice) 4. Cool down quickly to 2-6°C and let mature for around
113 g Pure nuts paste (of your choice) 4 hours stirring from time to time.
5. Place into an ice cream machine. Once done, store in the
freezer at -18°C.
6. Serve at approximately -12°C.

BASIC ICE CREAM RECIPE USING PRALINÉ NUTS PRALINÉ 50%

150 g Whole milk 1. Heat the milk with water.
480 g Water 2. Once approximately 40°C are reached, add dextrose,
70 g Dextrose stabilizer and glucose powder mixture.
5 g Ice cream stabilizer 3. Heat to around 90°C and pour gradually over the praliné.
50 g Glucose powder DE-44 4. Cool down quickly to 2-6°C and let mature for around
245 g Praliné nuts 50% (of your choice) 4 hours stirring from time to time.
5. Place into an ice cream machine.
Once done, store in the freezer at -18°C.
6. Serve at approximately -12°C.

BASIC ICE CREAM RECIPE USING PRALINÉ NUTS 65/70%

190 g Whole milk 1. Heat the milk with water.
425 g Water 2. Once approximately 40°C are reached, add dextrose,
150 g Dextrose stabilizer and powdered glucose.
5 g Ice cream stabilizer 3. Heat to around 90°C and pour gradually over the praliné.
10 g Sugar 4. Cool down quickly to 2-6°C and let mature for around
20 g Glucose powder DE-44 4 hours stirring from time to time.
200  g  Praliné nuts 65 or 70% 5. Place into an ice cream machine.
Once done, store in the freezer at -18°C.
6. Serve at approximately -12°C.

RAMON MORATÓ  |  Cacao Barry Creative Director

BASIC ICE CREAM RECIPE USING PURE NUTS PASTE
450 g Whole milk
30 g Liquid cream (35% butterfat)
ADVICE
Once pasteurized, always pour the ice cream base
gradually over the praliné and/or fruit paste.
1. Heat the milk with liquid cream and water. At the beginning, the texture will not seem to be
2. Once approximately 40°C are reached, add sugar, homogeneous. This simply indicates the beginning
ELATO

205 g Water stabilizer and dextrose mixture. of the emulsification process. Add the rest of the
120 g Sugar 3. Heat to around 90°C and pour gradually over the pure liquid. After incorporating the liquid as well as before
5 g Ice cream stabilizer nuts paste. using the ice cream machine after maturation,
80 g Dextrose 4. Cool down quickly to 2-6°C and let mature for around it is recommended to use a mixer.
110 g Pure nuts paste (of your choice) 4 hours stirring from time to time.
5. Place into an ice cream machine. Once done, store in the
freezer at -18°C.
6. Serve at approximately -12°C.

36 PARTNER OF THE BEE FRIENDLY® LABEL  |  NUTS COLLECTION: PRALINÉS & PURE PASTES PARTNER OF THE BEE FRIENDLY® LABEL  |  NUTS COLLECTION: PRALINÉS & PURE PASTES 37
 EARL GREY CHOCOLATE BISCUIT
EVOCAO™

192 g
192 g
Butter, soft
Granulated sugar
1.
2.
Whip the butter and sugar until light and fluffy.
Mix the eggs with the hazelnut paste and praliné and add in

ICE CREAM TART three additions to the egg mixture.

192 g Eggs, whole
46 g Pure paste 100% Hazelnuts 3. Combine the almond and hazelnut flour and add.
12 g Praliné 50% Hazelnuts 4. Sift the remaining dry ingredients and add in two additions.
69 g Hazelnut flour 5. Fold in the hazelnut halves and the chopped chocolate at
RECIPE FOR APPROXIMATELY 6 EA 20 CM TARTS 69 g Almond flour the end.
73 g All-purpose flour 6. Pipe into the pre-baked tart shells.
3 g Baking powder 7. Bake in preheated convection oven at 150°C for 15-
33 g Potato starch 20 minutes.
22 g Earl grey tea powder 8. Cool completely.
5 g Salt
46 g Hazelnuts, chopped
46 g Evocao™ WholeFruit Chocolate, chopped

EVOCAO™ SORBET
1,437  g Water 1. Heat the water and invert sugar to 40°C.
230 g Inverted sugar 2. Combine the sugar and ice cream stabilizer.
172 g Granulated sugar 3. Whisk the mixture into the warmed water mixture and
14 g Ice cream stabilizer LF STAB2000 cook to 85°C.
647 g Evocao™ WholeFruit Chocolate 4. Remove from the heat and blend in the Evocao chocolate
using an immersion blender.
5. Chill rapidly to 3°C and mature overnight in the
refrigerator.
6. The next day, warm the mixture gently on the stove just
until it re-liquifies and then blend it well with an immersion
blender.
7. Freeze in the ice cream machine.
8. Extract and blast freeze the sorbet, then move to the
holding cabinet.
9. Use as needed to build the tart once the ice cream is at
holding temperature.

CAMERISE SORBET
1 ,106  g Water 1. Heat the water and invert sugar to 40°C.
17 g Inverted sugar 2. Combine the sugars and stabilizer.
386 g Sugar 3. Whisk the mixture into the warmed water mixture and
113 g Glucose powder cook to 85°C.
11 g Sorbet stabilizer LF 4. Remove from the heat and blend in the puree using an
867 g Camerise Puree 10% invert sugar immersion blender.
5. Chill rapidly to 3°C and mature overnight in the
refrigerator.
RUSS THAYER  |  Chocolate Academy™ Lead Digital Chef 6. Freeze in the ice cream machine.
7. Extract and blast freeze the sorbet, then move to the
holding cabinet.
PATE SUCRE CHOCOLATE 8. Use as needed to build the tart once the ice cream is at
holding temperature.
265 g Butter, soft 1. Combine the butter, sugar and almond flour in a food
168 g Granulated sugar processor and blend until smooth and well combined.
53 g Almond flour 2. Blend in the whole eggs.
88 g Whole eggs, at 18-20°C 3. Sift together the dry ingredients and add to the food PINK GRAPEFRUIT SORBET
3 g Salt processor and blend until combined.
353 g Cake flour 4. Do not overwork the dough in the food processor. 850 g Water 1. Heat the water and invert sugar to 40°C.
71 g Cacao Barry Extra Brute Cocoa Powder 5. Transfer the dough to a silpat and cover with a second 1 Madagascar vanilla bean 2. Combine the sugars and stabilizer.
silpat. 34 g Inverted sugar 3. Whisk the mixture into the warmed water mixture and
6. Roll to a thickness of 3 mm with the help of a dough 325 g Granulated sugar cook to 85°C.
ELATO

sheeter. 137 g Glucose powder 4. Remove from the heat and blend in the puree using an
7. Refrigerate or freeze the dough until needed. 11 g Sorbet stabilizer LF immersion blender.
8. Use the dough to line tart rings. 1,142 g Pink grapefruit puree 10% invert sugar 5. Chill rapidly to 3°C and mature overnight in the
9. Bake at 160°C for 12-14 minutes. refrigerator.
10. Remove from the oven and cool the tart shell. Leave the 6. Freeze in the ice cream machine.
tart shell in the ring. 7. Extract and blast freeze the sorbet, then move to the
11. Reserve for the earl grey tea biscuit component. holding cabinet.
8. Use as needed to build the tart once the ice cream is at
holding temperature.

38 PARTNER OF THE BEE FRIENDLY® LABEL  |  NUTS COLLECTION: PRALINÉS & PURE PASTES PARTNER OF THE BEE FRIENDLY® LABEL  |  NUTS COLLECTION: PRALINÉS & PURE PASTES 39
 FIND OUT MORE ABOUT
THE BEE FRIENDLY® LABEL
bit.ly/cacao-barry-bee-friendly

www.cacao-barry.com

  @cacaobarryofficial

BARRY CALLEBAUT France 5, boulevard Michelet - 78250 HARDRICOURT

Tél : +33 1 30 22 84 00 - Fax : + 33 1 30 22 87 74