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Nel 1842 Charles Barry, animato da un’autentica passione per il cioccolato, mette da parte il commercio del tè e del caffè e parte alla volta dell’Africa, alla ricerca delle migliori fave di cacao che gli consentiranno di creare il suo primo cioccolato da intenditore. La stessa passione che ritroverete in tutte le nostre ricette di cioccolato di copertura, frutto dell’intuizione, della creatività e dell’eccellenza dei nostri esperti. Appassionati, condividiamo ogni giorno l’amore per il nostro lavoro con gli studenti delle nostre accademie del cioccolato e con i membri del club degli ambasciatori, ispirando il lavoro quotidiano degli artigiani del cioccolato. Con un know-how acquisito in anni di esperienza, Cacao Barry è oggi degna erede e ambasciatrice della gastronomia francese nel mondo.

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LACTEE 35%

Il gusto intenso di latte e la sua cremosità sono accompagnati da dolci note di biscuit.

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BLANC SATIN 29%

Questo cioccolato bianco deliziosamente cremoso offre una favolosa dolcezza intensa e golose note di caramello e vaniglia.

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ExCELLENCE 55%

Copertura di cioccolato fondente con un intenso gusto di cacao, bilanciato e con una leggera dolcezza.
Un “cioccolato di nuova generazione” con un aroma di cacao puro e intenso, grazie all’utilizzo dell’innovativo ed unico metodo di fermentazione: la Q fermentation.

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CACAO EXTRA BRUT 22/24

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Con il suo colore brillante che sfuma al rosso, questo cacao in polvere è ideale per rivestire tartufi e per ottenere spolverature ambrate

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Decorazioni di cioccolato

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Altri prodotti

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passata di lampone

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