“Zephyr™ White Mousse Square”

“Guava-pink grapefruit-angostura
SUPPORTING Bybitters
Chef Arno
Cacao
“Zephyr™
Head
Ralphby Ramon Morató,
tartlet”
Barry
White Creative
of Chocolate ™ South Africa
Director.
Academy
Mousse Square”
100% @cacaobarryofficial
instagram.com/ramonmorato

CACAO BARRY® INSPIRATION SUSTAINABLY www.cacao-barry.com

By Chef Arno Ralph
of Chocolate Academy ™ South Africa
instagram/arn0ralph
Head
instagram.com/ramonmorato

SOURCED COCOA BEANS instagram/arn0ralph

 In the world of pastry and confectionery, staying attuned to the
latest trends and infusing our creations with unwavering
passion remains paramount. Delving into the next pages, you will
notice how we have incorporated the latest trends while staying
true to the spirit of Cacao Barry® by unboxing creativity. From
innovative techniques to elegant presentations, our goal is to
inspire chefs to bring out their true nature.

In this booklet, you'll discover the valuable contributions of the

Head of Chocolate Academy™ South Africa, Chef Arno Ralph,
who has played a pivotal role, along with the expertise of Chef
Alfred Nqayi, Assistant Chef at the Chocolate Academy™ South
Africa. Together, these dedicated chefs have generously shared
10 unique recipes. Chef Arno Ralph's wealth of pastry knowledge
and Chef Alfred's innovative approach to summer-inspired
creations collectively bring the essence of the season to life.

Throughout this booklet, explore a wide range of delectable

applications, from silky chocolate mousses infused with seasonal
berries to crisp and airy confections that will transport you to a
world of fine excellence in every bite.

CONTENT

Burnt Orange and Amer Sable Breton 3-4

Zephyr™ Caramel Spiced Apple Frangipane Tarts 5-6
Zephyr™ White Mousse Square 9-10
Lactée Barry Salted Caramel and Cara Crakine Fingers 11-12
Inaya™ with Pistachio and Cardamom 13-14
Alunga™ and Apricot Entremet 15-16
Ocoa™ Truffle Tart 17-18
Lactée Caramel Caramel and Pear Bauble 1-22
Excellence Black Forest Delice 23-24
Tanzanie Origin Baked Chocolate Torte 25-26
Cacao Barry® Product Range 27-30

1 2
 CHOCOLATE AMER MOUSSE

Finish with a piped velvet-effect mousse, fresh INGREDIENTS

75g Water
fruit, and bright edible flowers to add 50g Sugar
75g Glucose
originality to your creation. 500g Cream (Whipped)
300g Amer 60% Dark Couverture Chocolate

PROCEDURE
Bring to the boil the glucose, water, and sugar.
Add in the chocolate and mix until smooth and
completely melted.
Remove from the saucepan, fold in the whipped cream.
Allow to set and use.

SABLÉ BRETON

INGREDIENTS
160g Egg Yolks
320g Sugar
320g Butter
450g Self Raising Flour

PROCEDURE
Cream butter.
Form sabayon with sugar and egg yolks.
Add sabayon to the butter mixture.
Mix in the flour.
Bake at 160°C for 12 minutes.
Soak with sugar syrup (1:1 ratio of sugar and water).

Creation by Chef Chantal Molnar

Burnt Orange
Amer Sablé Breton CHEF SUGGESTION

Featuring the intense flavors of Amer 60% intense dark Yield: 10 portions
chocolate, enhanced by subtle herbal and fruity notes. Shelf Life: 4 days refrigerated
3 4
 SWEET PASTRY CARAMEL GANACHE

Zephyr™ Caramel Spiced INGREDIENTS

325g Butter
INGREDIENTS
400g Zéphyr™ Caramel Couverture Chocolate

Apple Frangipane Tarts 175g Icing Sugar

100g Egg
500g Cake Flour
170g Cream
100g Glucose Syrup

Spiced salted caramel and apples with silky PROCEDURE PROCEDURE

Zéphyr™ 35% caramel chocolate. Combine all in one to a smooth paste. Heat cream and glucose.
Allow to chill. Pour over chocolate and emulsify.
Line tart case, blind bake and bake at 160°C for 15 minutes. Set and portion.

APPLE CUBES CARAMEL SCHMEER

INGREDIENTS INGREDIENTS
6 Granny Smith Apples 625g Sugar
150g Sugar 340g Cream
170g Butter
PROCEDURE
Cut apples into small cubes PROCEDURE
Make dry caramel. Form a dry caramel with the sugar.
Add apples to dry caramel and cook for 1 minute. Warm the cream adding to the caramel.
Strain and cool. Lastly add the soft butter.
Melt together and cool.

SPICED CRUMBLE FRANGIPANE FILLING

INGREDIENTS INGREDIENTS
100g Flour 200g Sugar
100g Ground Almonds 200g Ground Almonds
100g Softened Butter 75g Flour
100g Brown Sugar 200g Butter
2g Ground Cinnamon 200g Egg
2g Ground Ginger 1 Vanilla Pod

PROCEDURE PROCEDURE
Mix all together until crumb consistency forms. Cream butter, sugar and vanilla.
Add eggs slowly until combined.
Mix in dry.
Pipe in tart case and bake at 160°C for
CARAMEL MOUSSE 20 minutes.

Arno Ralph
INGREDIENTS ASSEMBLY

Chef Nqayi
90g Milk
90g Cream
400g Zéphyr™ Caramel Couverture Chocolate PROCEDURE
10g Gelatine Line sweet paste in tart case.

byAlfred
560g Cream Pipe Caramel Schmeer in base and place
apple cubes.
PROCEDURE Pipe Frangipane paste on top and cover
Bring to the boil milk and cream, then remove from the heat with Crumble.

by Chef
and add the bloomed gelatine. Bake at 160°C for 20 minutes.

Creation
Add chocolate into the saucepan and mix to form a smooth Cool, decorate with Caramel Mousse,
CHEF SUGGESTION mass. Remove from the saucepan into a mixing bowl and Ganache and Caramel Apple cubes.
allow to cool slightly.
Add whipped cream, ensuring the cream is just under soft
Yield: 6 small tarts

Creation
peaks and not stiff.
Shelf Life: 4 days refrigerated Allow to set in rings or mould of choice.
5 6
 The beauty of South Africa and its
melting pot of cultures and heritage
inspires me to blend the richness of
chocolate with the freshness of local
berries. Creating a dessert that
embodies this harmony is the
ultimate joy.
Head of Chocolate Academy™ South Africa
Chef Arno Ralph

7 8
Creation by Chef Chantal Molnar

Zéphyr™ White WHITE CHOCOLATE MOUSSE BLACK BERRY JELLY

Mousse Square INGREDIENTS

40g Cream
40g Milk
INGREDIENTS
350g Blackberry Puree
150g Water
Created with subtly sweet Zéphyr™ 34% white chocolate 1g Vanilla Pod 15g Gelatine
200g Zéphyr™ White Chocolate 50g Sugar
combined with zesty lemon and fresh blackberries. 4g Gelatine 50g Citric Acid
200g Cream

PROCEDURE PROCEDURE
Bring milk, cream and vanilla to the boil. Bring to the boil sugar, puree and water,
Hydrate the gelatine, add to hot milk mix. citric acid.
Pour over chocolate and mix until Hydrate gelatine and melt in base.
emulsified. Set in desired mold.
Allow to cool. Use.
Whip cream to soft peaks and fold into
chocolate mix. Pipe.

VANILLA SPONGE LEMON CURD

INGREDIENTS INGREDIENTS
110g Butter 250g Lemon Juice
220g Sugar 100g Sugar
100g Egg 150g Egg
250g Cake Flour 150g Butter
10g Baking Powder 8g Gelatine
245g Milk

PROCEDURE PROCEDURE
Cream the butter & sugar, adding the Cook the juice, sugar and butter.
eggs slowly. Tempering in the eggs, and cook until
Add the flour and milk alternatively, thick.
mixing to a smooth paste. Allow to cool slightly then add the
Spread into 60x40cm tray. Bake at 160°C. bloomed gelatine.
Soak with simple sugar syrup Set and use.
(1:1 ratio of sugar and water)

SWEET PASTRY MERINGUE KISSES

INGREDIENTS INGREDIENTS
325g Butter 150g Butter
175g Icing Sugar 150g Icing Sugar
100g Egg 150g Castor Sugar
500g Cake Flour 2g Vanilla Pod
1g Salt

PROCEDURE PROCEDURE
Combine all in one to a smooth paste. Whip egg whites to stiff peak and slowly
Allow to chill. add castor sugar.
CHEF SUGGESTION Line, cut into squares and bake at 160°C Whip for 2 min until sugar dissolves and
for 15 minutes. stiff peak is reached.
Yield: 10 portions Fold in icing sugar and pipe.
Dry out at 100°C for 1 hour and use.
Shelf Life: 4 days refrigerated 9 10
 Lactée Barry Salted Caramel
and Cara Crakine™ Fingers
Decadent Lactee Barry 35% milk chocolate bonbons with CARAMEL SCHMEER
Irresistible crunchy Cara Crakine™ filling infused with
INGREDIENTS
delightful nutty biscuit notes. 625g Sugar
340g Cream
170g Butter

PROCEDURE
Form a dry caramel with the sugar.
Warm the cream adding to the caramel.
Lastly add the soft butter.

CARA CRACKINE™ FILLING

INGREDIENTS
300g Cara Crakine™
100g Pure Nut Paste 100% Hazelnut
60g Cocoa Butter

PROCEDURE
Heat the cocoa butter in a bowl until completely melted
Add the Pure Nut Paste and Cara Crackine™ together
with the melted cocoa butter and stir until combined.
Pipe in bonbons at 27°C

Creation by Chef Arno Ralph

A step-by-step look at
casting perfect shells
for molded bonbons.

CHEF SUGGESTION

Yield: 20 sticks
Shelf Life: 1 month
11 12
 Inaya™ with Pistachio
Creation by Chef Alfred Nqayi

and Cardamom
Intensely rich Inaya™ 65% chocolate enrobes PISTACHIO FILLING
two layers, a pistachio white chocolate filling,
INGREDIENTS
and a cardamom-infused ganache. 150g Pistachio Paste
450g Zephyr 34% White Couverture Chocolate.

PROCEDURE
Combine nut paste with chocolate and temper.

CARDAMOM FILLING

INGREDIENTS
600g 35 % Fat Cream
80g Glucose Syrup
550g Inaya™ 65% Couverture Chocolate
75g Butter
3g Cardamom

PROCEDURE
Heat cream, cardamon, and glucose. Allow infusing then remove spice.
Pour over the couvertures allow to sit for 1 minute.
Mix from the center to form a core until smooth and shiny.
Then add the soft butter and blend well.
Allow to cool to 28°C.
Pour in mould.

Make it extraordinary
with Power Flowers™
food colouring system.

CHEF SUGGESTION

Yield: 48 bonbons
Shelf Life: 2 weeks
13 14
Alunga™ and Apricot SWEET PASTRY

Entremet INGREDIENTS
325g Butter
170g Icing Sugar
100g Egg
Delicately sweet Alunga™ milk chocolate mousse 500g Cake Flour
with an intense taste of cocoa, paired with tangy 1 Salt

apricot compote. PROCEDURE

Combine all in one to a smooth paste.
Allow to chill.
Line, cut into squares, and bake at 160°C for 15 minutes.

CHEF SUGGESTION APRICOT GEL/ COMPOTE

Yield: 12 portions INGREDIENTS

Shelf Life: 4 days refrigerated 225g Fruit Pulp
30g Sugar
13g Pectin
3g Citric Acid

PROCEDURE
Spraying a frozen item with Bring the pulp to the boil, adding the pectin/sugar mix.
Cook for a full 1 minute, then add the acid.
cocoa butter creates a velvet Freeze in the desired mould.
textured finish.
MILK CHOCOLATE MOUSSE

INGREDIENTS
140g Milk
10g Gelatine Leaves
250g Cream
250g Alunga™ 41% Couverture Chocolate

PROCEDURE
Heat the milk adding the hydrated gelatin,
then add the couverture, allow to cool.
Then fold in the whipped cream.

Creation by Chef Arno Ralph

Fill mould.

ASSEMBLY

PROCEDURE

Place frozen apricot gel into the mousse

while the mousse is still soft in the mould.
Freeze.
Spray the surface with a Power Flower™
cocoa butter mixture.
Place on sweet pastry and serve.

15 16
 CHEF SUGGESTION
Creation by Chef Alfred Nqayi

Yield: 1 x 20cm tart

Shelf Life: 4 days refrigerated

CHOCOLATE PASTRY DOUGH

INGREDIENTS
120g Unsalted Butter
80g Sifted Icing Sugar
170g Cake Flour
30g Cocoa Powder
30g Ground Almonds
2g Salt
40g Egg

PROCEDURE
Using a kitchen aid with a paddle attachment beat the cubed butter,
icing sugar, cocoa powder, almonds, and salt. Beat until it resembles
bread crumbs then add egg last.
Beat until a paste form (do not over mix).
Cling wrap and rest for a minimum of 30 minutes.
Roll the pastry to 3mm between baking sheets.
Line the tartlet tin and freeze.
Blind bake from frozen at 160°C for 20-25 minutes.

CHOCOLATE GANACHE FILLING

INGREDIENTS
200g Ocoa™ 70% Dark Couverture Chocolate
450g Cream
50g Glucose

Creation by Chef Alfred Nqayi

5g Orange Zest

PROCEDURE
Heat the cream and glucose.
Pour over the chocolate and emulsify.
Pour inside tarts and set in the refrigerator.

Ocoa™ Truffle Tart Finish with dusted cocoa powder, fresh berries,
edible flowers and moist chocolate sponge.
A distinctive dark chocolate tart made with 70% Dark
Couverture Chocolate ganache filling and fresh berries.

17 18
 ‘To me, there’s no great chef without a great
team and its own garden. Hence they say “to
plant a garden is to believe in tomorrow”,
That’s why Spring happens to be every chefs
The beauty of South Africa and its
season because of the long wait, and patience
melting pot of cultures and heritage
until we reap what we sow. And the freshness
inspires me to blend the richness of
of these plants.”
chocolate with the freshness of local
Chocolate Academy™ South Africa Assistant Chef
berries. Creating a dessert that Chef Alfred Nqayi
embodies this harmony is the
ultimate joy.
Chocolate Academy™ South Africa,
Chef Arno Ralph

719 20
8
CARA CRAKINE™ DISC CARAMEL SPRAY Lactée Caramel
INGREDIENTS
300g Cara Crakine™
INGREDIENTS
200g Lactée Caramel 31% Couverture Chocolate
and Pear Bauble
100g Pure Nut Paste 100% Hazelnut 200g Cocoa Butter
60g Cocoa Butter
Richly smooth entremets made of creamy Lactée Caramel
31% chocolate with a light and crispy Cara Crakine™ disc
PROCEDURE PROCEDURE and caramelised pear compote filling.
Melt the cocoa butter in a bowl. Melt together chocolate and cocoa butter to
Add the nut paste and Cara Crackine™ 30°C - 40°C.
together with the melted cocoa butter Spray onto frozen items.
and stir till combined.
Spread in 5mm frame.
Set and cut in to desired disc.

PEAR COMPOTE SWEET PASTRY

INGREDIENTS INGREDIENTS
150g Pears cut in small cubes 325g Butter
50g Sugar 175g Icing Sugar
1g Vanilla Pod 100g Egg
500g Cake Flour
115g Caramel Liquid 1g Salt
150g Caramelised pear cubes 1g Vanilla Pod
13g Pectin
1g Citric Acid
30g Sugar PROCEDURE
Combine all in one to a smooth paste.
PROCEDURE Allow to chill.
Make dry caramel with sugar Line, and cut into squares and bake at
Deglaze with pear cubes and cook 1 minute 160°C for 15 minutes.
Strain pears from liquid.
Set aside both pears and liquid.

Bring to the boil the liquid and pears, then

add pectin and sugar mix.
Cook for a full 1 minute. ASSEMBLY
Then add the acid. Allow to cool

Creation by Chef Alfred Nqayi

Set freeze in desired mould.
PROCEDURE

Fill the mould half-way.

CARAMEL MOUSSE Insert pear compote and Cara Crakine disc.
Fill up the mould with the caramel mousse.
Freeze, de-mould and spray.
INGREDIENTS Place on sweet pastry disc.
140g Milk
12g Gelatine
100g Cream
250g Lactée Caramel 31% Couverture Chocolate

PROCEDURE
Heat the milk add the hydrated gelatine and melt. CHEF SUGGESTION
Add couverture chocolate and emulsify.
Allow to cool slightly.
Add in the whipped cream. Set in moulds.
Yield: 6 portions
Shelf Life: 4 days refrigerated
21 22
Excellence Black

Creation by Chef Chantal Molnar

COCOA SPONGE WHITE CHOCOLATE BAVAROIS

Forest Delice INGREDIENTS

275g Eggs
150g Sugar
INGREDIENTS
40g Cream
40g Milk
This classic with a twist combines beautifully decadent 65g Cake Flour 1g Vanilla Pod
40g Corn Flour 50g Zéphyr™ 34% White Couverture Chocolate
Excellence 55% dark chocolate mousse, Zéphyr™ 34% white 45g Cocoa Powder 4g Gelatine
200g Cream
chocolate bavarois, cocoa sponge, and sweet sour cherries. PROCEDURE 20g Egg Yolks
Form a sabayon with the eggs and sugar 20g Sugar
Fold in the dry ingredients.
Spread out onto silicone mats and bake at
160°C for 6 minutes. PROCEDURE
Ensure not to over bake and dry the Bring milk, cream, and vanilla to the boil.
sponges out. Hydrate the gelatine, add to the hot milk mix.
Pour over chocolate and mix until emulsified.
Allow to cool.
DARK MOUSSE Sabayon egg and sugar, fold into the chocolate
mixture.
Whip the cream to soft peaks and fold into the
INGREDIENTS chocolate mix
75g Water Pipe ropes. Freeze and portion.
50g Sugar
75g Glucose
350g Excellence 55% Couverture Chocolate ASSEMBLY
500g Cream
10g Gelatine
Fill mould halfway with dark mousse
PROCEDURE Insert white bavarois mousse rope.
Bring to a boil the sugar, water and glucose Fill more dark mousse but leave 5mm gap.
Remove from heat and add the hydrated Place sponge on top and freeze
gelatine - melt. de-mold and garnish with chocolate
Add Chocolate and emulsify. shavings and cherry compote.
Place in the mixing bowl.
Whip up cream separately to soft peaks,
fold into the chocolate mixture.

CHERRY COMPOTE

INGREDIENTS
225g Fruit Pulp
30g Sugar
13g Pectin
3g Citric Acid

PROCEDURE
Bring the pulp to the boil, adding the pectin/ sugar mix.
Cook for a full 1 minute, then add the acid. Allow to cool.
Fold in defrosted frozen cherries.

CHEF SUGGESTION

Yield: 10 portions
Shelf Life: 4 days refrigerated
23 24
 Garnish with tempered chocolate
shards and dust with cocoa powder.

Tanzanie Origin Baked

Chocolate Torte
Created with Tanzania Origin dark couverture
chocolate which is the perfect balance of acidity
and intense cocoa bitterness, lifted by floral notes.

DARK CHOCOLATE TORTE

INGREDIENTS
330g Tanzanie 75% Dark Couverture Chocolate
220g Butter

Creation by Chef Chantal Molnar

250g Eggs
80g Sugar
200g Sugar
125ml Water

PROCEDURE
Form a sabayon with the eggs and 80g sugar.
Bring to a boil the water and 200g sugar, add the butter and
chocolate, emulsify.
Fold into the sabayon and mix to a smooth batter.
Bake in a water bath for 20 minutes at 145°C or until set firm.
Cool, refrigerate, and de-mould.

CHEF SUGGESTION

Yield: 1 x 15 cm torte
Shelf Life: 4 days refrigerated
25 26
Products Range
Explore our ranges of Cacao Barry® Products used in our recipes

PURETÉ CHOCOLATE RANGE : THE PUREST COCOA FLAVOUR

Alunga™ Inaya™
CHM-Q41ALUN-E4-U72 | 5KG CHD-S65INAY-US-U77 | 5KG
41% Chocolate 65% Chocolate
A true dominant cocoa taste, a slightly sweet taste By its strong cocoa taste, this chocolate offers a
and milky notes. pleasant bitterness, roasted and slightly sour notes.

Ocoa ™ Excellence
CHD-N70OCOA-US-U77 | 5KG CHD-R55EXEL-804 | 20KG
70% Chocolate 55% Chocolate
With an intense cocoa body, this dark chocolate A true balanced taste and a mild cocoa flavour enabling
couverture offers Chefs countless sources of inspiration Chefs to create countless recipes.
for a slightly sweet with a nice bitterness

ORIGINE DARK DARK COUVERTURE CHOCOLATE COCOA POWDER

PLEIN ARÔME
Tanzanie DCP-22PLARO-89B | 1 KG
CHD-Q75TAZ-E4-U70 | 2,5KG DCP-22PLARO-91B | 5KG
75% Chocolate 22- 24% Fat
This Tanzania Origin dark couverture chocolate is 100% cacao powder, ideal for colouring, texturing and
the perfect balance of acidity and intense cocoa flavoring your recipes.
bitterness, lifted by floral notes.
27 28
Products Range
Explore our ranges of Cacao Barry® Products used in our recipes

HÉRITAGE CHOCOLATE RANGE: CHOCOLATE WITH PERFECT WORKABILITY & REGULARITY

Chocolate Amer Zéphyr™ Caramel

CHD-V60AMER-E4-U72 | 5KG CHK-N35ZECA-E4-U70 | 2,5KG
60% Chocolate 35% Chocolate
The intense cocoa taste of this dark chocolate is A delightful white chocolate with a silky texture,
complimented by subtle herbaceous and fruity notes. strong caramel milk taste and subtle salty notes.

Lactée Barry Zéphyr™ White

CHM-P35LBAR-E4-U72 | 5KG CHW-N34ZEPH-E4-U72 | 5KG
35% Chocolate 34% Chocolate
The intense milk and creamy dairy taste of this pale An extremely soft, subtly sweet white chocolate with
milk couverture chocolate comes with delightful a smooth texture and strong flavour of whole milk.
biscuit notes.

NUT PASTES & CROUSTILLANTS

Lactée Caramel
CHM-P35LBAR-E4-U72 | 5KG
35% Chocolate
The intense milk and creamy dairy taste of this pale
Hazelnut Pure Paste Cara Crakine™
milk couverture chocolate comes with delightful
biscuit notes. 100% Hazelnuts Caramel Milk Chocolate
NPN-HA1BY-T60 | 5KG FNF-CARACR-E4-656 | 5KG

29 30
 “Zephyr™ White Mousse Square”
“Guava-pink grapefruit-angostura
SUPPORTING Bybitters
Chef Arno
“Zephyr™
Ralphby Ramon Morató,
tartlet”
™ South Africa
Cacao
Head Barry
White Creative
of Chocolate Director.
Academy
Mousse Square”
100% @cacaobarryofficial
instagram.com/ramonmorato

CACAO BARRY® INSPIRATION SUSTAINABLY www.cacao-barry.com

By Chef Arno Ralph
of Chocolate Academy ™ South Africa
instagram/arn0ralph
Head
instagram.com/ramonmorato

SOURCED COCOA BEANS instagram/arn0ralph