It was in 1842 that Charles Barry made his first trip to Africa to select the best cocoa beans in the world. Very soon the brand grows and launches one of its flagship products: the baker stick made for chocolate croissants. Since, Chocolate Barry has continued to value french pastry and french gastronomy to become today a reference of quality mark. The company works with the best cocoa producers in the world but also draws its excellence of the composition of the cocoa butter and pure vanilla 100%.
8 cm dark chocolate sticks, ready to use and resistant to cooking. They are in the perfect shape to make pains au chocolatAvailable
Dark chocolate extruded bâtons boulangers. 8cm dark chocolate sticks, ready to use and resistant to cooking. They are in the perfect shape to make pains au chocolat. Repackaging by Labo&Gato.Available
With a powerful bitterness, this Ecuador Origin dark couverture chocolate offers an intense long-lasting fruity taste with aromatic woody notes. Ideal for moulding, enrobing, glaçage, ganache, mousse, fillings, cakes, sauces, decorations, ice cream and sorbets.Available
Dark couverture chocolate with an intense cocoa body, with a balanced taste and light sweetness. A "new generation" chocolate with a pure and intense taste of cocoa, thanks to the new and unique method of fermentation : the Q fermentation. Ideal for pastry ganache, sponge, mousse, decoration, ganache filling, moulding, coating, sauce, ice cream.Available