Demonstrations in the United States in Collaboration with the Chocolate Academy

In New York, our Ambassador Chef Karina Riviera captivated participants with an inspiring recipe: a coffee, hazelnut, and chocolate cupcake. This dessert brilliantly combined:

Cacao Barry’s dark couverture chocolate from Mexico.

Our cocoa butter, Fusion Coffee, adding a subtle and fragrant note. To learn more about our Fusion range: click here.

In Chicago, our Chef Tristan Rousselot elevated the holiday season with three original recipes showcasing our vanilla product range:

- Tahitian vanilla beans, renowned for their sweet and fruity flavor.

- Caviani, the perfect blend of ease of use, exceptional quality, and pure naturality.

- Fusion Vanilla, with its woody and spicy notes.

Participants had the opportunity to explore unique techniques and original flavor pairings, perfect for reinventing their own creations.

A Resounding Success

These two events brought together over 50 participants, all passionate about the art of pastry and eager to enhance their skills.

We extend our sincere thanks to the teams at the Chocolate Academy and all the participants for their enthusiasm and dedication, which made these demonstrations a true success.