Chocolate

x
Praline

Ambassadors France:
Thierry Bamas
Pierre Mirgalet
Benoit Castel
Chocolat x Praliné Cacao Barry®
The LAB

The LAB is Cacao Barry’s creative space dedicated to research and

innovation in the field of patisserie.
It mainly endeavours to explore and share new products,
techniques and trends through different inspirational projects.
Through its singular creative approach, the LAB generates
knowledge and information to inspire and stimulate the creative
juices of chefs all over the world.
 
Cacao Barry chefs, supported by ambassadors and all of
our collaborators are encouraged to adhere to the following
guidelines:

· Respect our products, traditions and specialisations

· Extend and share our knowledge about cocoa and chocolate
· Develop collaborations with different disciplines and experts
· Offer chefs exciting new sources of inspiration, centred on
relevant segments
· Support the creative team, driven by the desire to challenge
the status quo and innovate on different patisserie markets

Thierry Bamas · Pierre Mirgalet · Benoit Castel

Ambassadors France 3
The Pureté range: a 100% lasting and traceable
chocolate

For many years, Cacao Barry has been committed to improving

the living conditions of cocoa farmers and for a long time has
made sustainable cocoa one of its priorities. In doing so, the
brand gave itself the mission of inspiring creativity by offering
chefs a range of environmentally friendly, flavour rich products,
so the Pureté range was born. By doing everything possible to
maintain a certain natural balance and by guaranteeing the best
farming practices specific to cocoa farming, the brand preserves
the quality of its beans and the durability of its plantations.

The fundamentals of the Pureté range are:

· Cocoa farmers are trained in the best farming practices to
preserve plantations, maximise their yields and increase their
income.
· 100% traceable cocoa beans.
· Quality controls carried out at every stage from plantation
to chocolate to protect the natural flavours of the cocoa.
· Q-Fermentation™: an optimised procedure for more intense
cocoa flavours.

Chocolate x Praline Cacao Barry®

The iconic Extra-Bitter Guayaquil 64% chocolate is now available
in the Pureté range, as are the Alunga™, Excellence, Inaya™, Ocoa™
and Lactée Supérieure chocolates.
Now produced using the Q-Fermentation™ process, this couverture
chocolate reveals a more intense cocoa flavour and remarkable
fluidity for artisans.

A responsible chocolate with intense flavour:

· 100% sustainable and traceable chocolate.
· From farmer to chef, an improved method to guarantee very
high quality cocoa flavour.
· Excellent fluidity and flavour consistency.
· Financial support for the Cocoa Horizons™ Foundation.
· We are behind the Thriving Nature™ programme, committed
to have a positive impact on deforestation and carbon emissions
by 2025.

Thierry Bamas · Pierre Mirgalet · Benoit Castel

Ambassadors France 5
The Praline and Pure Paste range: freshness
on the way

100% Mediterranean, all the nuts come from Piedmont, La

Mancha or Valencia, enjoying the ideal Catalan climate. They
are carefully selected and delicately handled at every stage of
production. Hazelnuts, almonds and pistachios are shelled at our
site in Reus, Spain, before the final stage of processing to retain
all their freshness. Furthermore, all products are manufactured at
La Morella in Spain, close to the plantations and farmers.

> Pure Paste

Creamy Praline
Caramelised >

Chocolate x Praline Cacao Barry®

A customised and lasting process:

· The nuts are selected by size, origin and designated use.

Experts make the selection to guarantee exemplary quality.

· The almond trees are naturally pollinated by local bees.

· Hazelnuts, almonds and pistachios flourish in a temperate

climate where the ground is watered exclusively with well
water, mountain spring water and rainwater, creating orchards
that capture nature’s own nuances. Traditional methods are
used to reduce waste.

· Carefully collected and handled, the nuts are processed and

planted by passionate experts. They are always opened on the
site, to preserve their freshness.
> Traditional praline
· Cleaned and sorted, blanched or simply shelled, each variety is
prepared differently. The nuts are hand-roasted with precision,
to release all their flavours in a controlled way.

· Once dried, they are lighter and more fragile. The nuts are
delicately cut and sifted.

· Some nuts are caramelised with fine sugar and cooled for
a unique crunch and turned into praline for intense
creaminess.

> Creamy praline

Pure nut flavour

Thierry Bamas · Pierre Mirgalet · Benoit Castel

Ambassadeurs France 7
1.
Chococonut’s

Chocolate x Praline Cacao Barry®

Chococonut’s Pierre Mirgalet

Recipe for a 40 x 60 cm tin

Coconut sponge Coulis

180 g Grated coconut Coconut mousse
180 g Ground almonds Chocolate mousse
220 g Caster sugar
120 g Flour Craquelin

Sponge
Combine.

400 g Sugar
500 g Egg whites Coconut mousse
4 g Salt 450 g Coconut purée
80 g Mycryo®
Make a meringue. 200 g Sugar
Mix the dry ingredients with the meringue and pour onto 2 900 g Whipped UHT cream
baking trays to make 2 x 800 g. Bake for 15 minutes at 180°C.
Heat the purée to 35°C, add the Mycryo® and combine with
Hazelnut praline shortbread the whipped cream and sugar. Fill a 1kg frame on the coconut
420 g Flour sponge. Place the remainder in half-spheres and freeze.
45 g Sugar
4 g Salt Banana passion fruit coulis
240 g Butter 300g Passion fruit purée
300 g Piedmont Hazelnut Praline 50% 300g Banana purée
100g Sugar
Combine all the ingredients. Spread onto a baking tray. Bake for 10g NH pectin
20 minutes at 180°C. 60g Glucose syrup
20g Invert sugar
Hazelnut shortbread crunch 1 Tahitian vanilla pod
1 kg Cooked shortbread
200 g Brown sugar Combine all the ingredients and bring to a boil. Cool, blend and
200 g Cold butter pipe.
145 g Mycryo®
200 g Piedmont Hazelnut Praline 50%

Blend all the ingredients at 34°C. Spread on a sheet lining a 40 x
60 frame. Place a layer of coconut sponge on top.

Extra-Bitter Guayaquil Mousse

250 g Whole milk
250 g UHT cream
80 g Egg yolks
125 g Sugar

Make a crème anglaise. Heat to 85°C. Pour over the couverture:

350 g Extra-Bitter Guayaquil dark chocolate
couverture 64%

At 40°C combine with:

700g Whipped UHT cream

Place a frame on the coconut sponge. Cover with a layer of

coconut sponge.

Thierry Bamas · Pierre Mirgalet · Benoit Castel

Ambassadors France 9
2.
Almond crème
brûlée tart

Chocolat x Praliné Cacao Barry®

Almond crème brûlée tart Pierre Mirgalet

Almond praline sweet shortcrust pastry

500 g Butter
250 g Sugar
150 g Almond praline 50%
Chocolate disk
160 g Whole eggs
740 g Flour Chocolate mousse
Crème brûlée
Combine the ingredients in order and refrigerate. Fill the round Almond praline
tart tins and bake blind. sweet shortcrust
pastry
Almond crème brûlée
200 g Egg yolks
150 g Sugar
100 g Valencia almond praline 50%
750 g UHT cream

Beat the eggs yolks with the sugar until pale. Add the praline
and the cream. Pour into the baked tart bases, sprinkle with
Marcona almonds. Bake for 25 minutes at 150°C.

Extra Bitter Guayaquil chocolate chantilly cream

200 g Extra-Bitter Guayaquil dark chocolate
couverture 64%
150 g Almond praline 50%
1 L UHT cream

Combine the cold cream with the chocolate melted to 45°C and
add the praline. Beat in the machine then pipe on to the tarts.
Finish with a disk of couverture and the Marcona almond
garnish.

Thierry Bamas · Pierre Mirgalet · Benoit Castel

Ambassadors France 11
3.
St Honoré /
Paris Brest

Chocolate x Praline Cacao Barry®

St Honoré / Paris Brest Thierry Bamas

Choux pastry
125 g Water Choux pastry
125 g Milk
100 g Butter Hazelnut chantilly cream
150 g Flour
Hazelnut cream
250 g Eggs
2 g Salt Praline crisp

Boil the water, butter and salt. Remove from the heat source,
add the flour, mix and return to the heat source.
Dry out the dough for 3 minutes and put in the food mixer with
the paddle.
Knead to evaporate the water and then progressively add the Hazelnut chantilly cream
warm eggs. Pipe and bake at 170°C. 500 g Single cream
100 g Zéphyr™ white chocolate couverture 34%
Almond crumble 24 g Gelatine
40 g Flour 50 g Pure hazelnut paste
50 g Ground almonds 1 Vanilla pod
40 g Caster sugar
40 g Butter Boil the cream, add the vanilla. Blend and infuse for 15 minutes.
1 g Salt Pass through a chinois and slowly pour over the couverture
chocolate and gelatine.
Mix all the ingredients together, sieve. Bake for around 40 Blend and chill for 24 hours. The next day, whip in the mixer and
minutes at 140°C. add the hazelnut paste.
 
Hazelnut crisp (15g / st honoré)  
135 g Almond crumble
60 g Pailleté Feuilletine™
90 g Hazelnut praline 50%
75 g Pure hazelnut paste
60 g Cocoa butter
55 g Alunga™ milk chocolate couverture 41%

Melt the cocoa butter and the couverture chocolate together.

Pour over the crumble mixture, pailleté feuilletine, hazelnut
paste and praline. Beat with the paddle.

Praline paste
  250 g Hazelnut praline 50%
25 g Cocoa butter

Mix the melted cocoa butter with the praline and temper at
28°C.
 
Praline cream
115 g Hazelnut praline 50%
160 g Pure hazelnut paste
275 g Cream 35% fat
60 g Glucose
30 g Gelatine

Boil the cream and the glucose then pour over the gelatine,
hazelnut paste and the praline.
Blend.

Thierry Bamas · Pierre Mirgalet · Benoit Castel

Ambassadors France 13
4.
Chocolate tart

Chocolate x Praline Cacao Barry®

Chocolate tart Thierry Bamas

Recipe for a 36 x 36 cm square.

Light cremino
330 g Pistachio praline 70%
410 g Zéphyr™ white chocolate 34% Chocolate mousse
30 g Cocoa butter Chocolate cream
Melt the chocolate with the pistachio praline at 45°C then add Chocolate crisp
the melted cocoa butter.
Pre-crystallise the mixture at 25°C. Biscuit

Middle cremino
327 g Pistachio praline 70%
187 g Zéphyr™ white chocolate 34%
226 g Lactée Barry milk chocolate couverture 35%
31 g Cocoa butter

Melt the chocolate with the pistachio praline at 45°C then add
the melted cocoa butter.
Pre-crystallise the mixture at 26°C.

Dark cremino
330 g Pistachio praline 70%
400 g Lactée Barry milk chocolate couverture 35%
40 g Cocoa butter

Melt the cremino with the pistachio praline.

Pre-crystallise the mixture at 26.5°C.

Assembly
Pour the three cremino layers in a 36 x 36 cm frame to 1.5 cm
thick.
As soon as the first layer starts to set, pour on the second layer
immediately, and repeat for the third layer.
Do not leave to sit for too long, or the three layers will separate.
As soon as the last layer is set, cut it up with a guitar cutter.
If you wait too long, you won’t be able to cut it.

Thierry Bamas · Pierre Mirgalet · Benoit Castel

Ambassadors France 15
5.
State of choc

Chocolate x Praline Cacao Barry®

State of choc Benoit Castel

Vanilla shortbread
Combine
Lactée Supérieure quenelles
240 g Butter
160 g Icing sugar Shortbread biscuit
Alto El Sol mousse
Add
400 g Flour Shortbread
60 g Ground almonds
2 g Vanilla powder
4 g Table salt

Then at the end, add

80 g Whole eggs

Mix all ingredients together by hand and refrigerate the mix

for 1 hour.
Using a pastry cutter, cut out squares for the base and
decoration.

Lactée Supérieure chocolate chantilly cream

Boil
300 g Single cream 35% fat

Pour over
200 g Lactée Supérieure couverture milk chocolate 38%

Soften and add

1 g 200 Bloom gelatine
6 g Water to soften

Refrigerate for 12 hours, gently beat the cream to a creamy

texture and then make quenelles.

Alto El Sol mousse

Heat the sugar to 120°C
145 g Caster sugar
65 g Water

Pour over
55 g Whole eggs
115 g Egg yolks

Add, melted to 45°C

470 g Alto El Sol dark couverture chocolate 65%

Then
610 g Cream 35% fat

Pipe into quenelle moulds or fill a tray to make quenelles.

Add the caramelised nuts to garnish then pipe on the Cacao
Barry pure hazelnut paste.

Thierry Bamas · Pierre Mirgalet · Benoit Castel

Ambassadors France 17
6.
Devilish dessert

Chocolat x Praliné Cacao Barry®

Devilish dessert Benoit Castel

Recipe for 10 desserts

Sponge
280 g Extra-Bitter Guayaquil dark chocolate
couverture 64%
Pistachio confit
380 g Unsalted butter
300 g Eggs Sponge
270 g Caster sugar Plate
160 g Flour

Combine the sugar and the flour, add the eggs and beat without
overworking. Melt the butter with the chocolate and add to the
previous mixture.

Pistachio confit
100 g Pistachio praline 70%
100 g Crushed pistachios

Place the pistachio confit in the centre of the sponge.

Pour into dessert plates.
Sprinkle with buckwheat seeds.
Bake the individual sponges for 12 minutes at 160°C.

Thierry Bamas · Pierre Mirgalet · Benoit Castel

Ambassadors France 19
 Pierre Mirgalet
Pierre Mirgalet, a very talented chocolate maker and confectioner,
awarded the accolade of Meilleur Ouvrier de France in both
disciplines in 2007, is based in Gujan-Mestras and Arcachon.

Pierre Mirgalet is also the Chairman of the National

Confederation of Artisan Patissiers, Chocolate makers,
Confectioners, Ice-cream makers and Caterers of France.

Reputed and respected by his peers and the general public for
his mastery of chocolate and his generosity, an ardent flavour
champion, this craftsman never misses an opportunity to
combine the fun and warmth of chocolate with the nobility of
the ingredients he uses.

Chocolate x Praline Cacao Barry®

Thierry Bamas
Trained in pastry-making in Var, Thierry Bamas started his career
in the restaurant industry as a Pastry Chef at Gréoux-les-Bains
(a one-star Michelin restaurant run by Jean-Paul Hartmann), and
then moved to Saint-Jean de Luz alongside Patrice Demangel
(one Michelin star).

Later in his career, Thierry was employed to teach patisserie at

Bayonne Catering College and in 1998 opened his first patisserie.
In 2009 he moved to Anglet (Pyrénées Atlantiques).

He was awarded the accolade of Meilleur Ouvrier de France as a

Patissier in 2011 and was also Iced Dessert World Champion in
2010. He also won the competition in Rimini, Italy. Ice creams are
one of his specialities.

Thierry Bamas · Pierre Mirgalet · Benoit Castel

Ambassadors France 21
 Benoit Castel
This passionate and creative Breton patissier began his apprenticeship
in Rennes before moving to Paris at the age of 17.
In 2000, his first Pastry Chef position was in the kitchen of Hélène
Darroze, in her 2-star Michelin restaurant. Four years later, he became
Manager of Production Facilities for the Costes Group and its chic
brasseries. He then took over the sweet food lab of La Grande Epicerie
de Paris where he was Head Pastry Chef for 8 years. Many emblematic
creations still bear his mark. He also contributed to creating new
recipes with Master Patissier Christophe Felder.

Today he is at the helm of four Patisserie-Boulangeries offering

simple and refined food in welcoming surroundings: Benoit Castel
Ménilmontant, Paris 20th, Joséphine Bakery, Paris 6th, Benoit Castel
République, Paris 11th and his latest store that opened in October
2019, rue Sorbier, Paris 20th. The latest addition is housed in a 1914
listed building and hopes to modernise breakfast. They can enjoy a
coffee and a croissant in a real coffee shop as they read their paper in
the morning, stop for a quick snack or sandwich during the day and of
course pick up a baguette in the evening on the way home from work.

Chocolate x Praline Cacao Barry®

Thierry Bamas · Pierre Mirgalet · Benoit Castel
Ambassadors France 23
 Chocolate
x
Praline

Ambassadors France
Thierry Bamas
Pierre Mirgalet
Benoit Castel

Cacao Barry®