Unbox Creativity.

Extra-Bitter
Guayaquil 64%
DAVIDE COMASCHI
Chocolate Academy™ Italy Director - 2013 World Chocolate Masters winner
 EXTRA-BITTER GUAYAQUIL 64%
JOINS THE PURETÉ RANGE.

100% TRACEABLE, INTENSE COCOA TASTE

FOR UNLIMITED FLAVOUR PAIRING CREATIVITY.

By introducing our iconic Extra-Bitter Guayaquil 64%

into our Pureté range, we make the commitment to
provide deforestation free and carbon positive chocolates.

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PURETÉ RANGE

AN INTENSE AND RESPONSIBLE CHOCOLATE

FOR US AND GENERATIONS TO COME:
• 100 % traceable and sustainable cocoa,
• Optimised farmer-to-chef process to ensure high quality cocoa flavour,
• Excellent workability and flavour consistency,
• Financial support for the Foundation Cocoa HorizonsTM,
• Initiator of the Thriving NatureTM program, our commitment to be deforestation free
and carbon positive by 2025.
Extra-Bitter Guayaquil & Raspberry Bonbon

GANACHE: RASPBERRY JAM:

150g Cream Prepare the shells with the Extra-Bitter Guayaquil:
40g Glucose syrup make a second inner shell with the crunchy mixture. Add a tip of
150g Dark chocolate couverture raspberry jam, then fill the shells with the ganache up to 2mm
Extra-Bitter Guayaquil 64% from the edge. Close the bonbons with Extra-Bitter Guayaquil.
30g Liquid butter

Bring the cream with the glucose syrup to boil, then pour over the
chocolate and mix. When the temperature of the ganache has
dropped to below 50°C add the liquid butter.
Temper at 26°C.

CRUNCHY CREMINO:
125g Ghana 40% milk chocolate couverture
75g Hazelnut pure paste
50g Raw sugar

Add the hazelnut paste to the tempered chocolate then blend.

Add the raw sugar, then mix. Temper at 23°C.

Davide Comaschi
Chocolate Academy™ Italy Director 3
Extra-Bitter Guayaquil 64% Cacao Barry®
Chocolate Choux

CHOUX:
200g Water
150g Milk
150g Butter
7,5g Sugar
7,5g Salt
200g Flour
400g Whole eggs

Bring the first 4 ingredients to boil. Add the flour and salt. Cook
the mixture. Gradually add the eggs to the mixture in a mixer.
Shape the choux.

CRAQUELIN:
250g Butter
200g Raw sugar
180g Flour
20g Extra Brute Cocoa powder

Blend all the ingredients in a mixer and make a shortcrust pastry.

Set aside to cool. Roll the dough out until it is 2 mm thick and cut
out small circles to place on top of the choux.
Bake the choux at 180°C.

CHOCOLATE CREAM:
500g Whole milk
120g Sugar
20g Rice starch
CHOCOLATE MOUSSE:
100g Egg yolks
175g Dark chocolate couverture 300g Chocolate cream
Extra-Bitter Guayaquil 64% 5g Gelatin
75g Grand Caraque cocoa mass 25g Water
300g Cream
Prepare a custard cream with the first 4 ingredients, pour the
cream over the chocolate and the cocoa mass then mix. Bring the chocolate cream to 35°C and blend with the previously
Cool down. soaked and melted gelatin. Then add the semi-whipped cream.

Davide Comaschi
Chocolate Academy™ Italy Director 5
Extra-Bitter Guayaquil 64% Cacao Barry®
Gluten Free Cake

GLUTEN FREE BISCUIT: CHOCOLATE MOUSSE:

350g Egg whites 325g Creme anglaise
300g Sugar 380g Dark chocolate couverture
240g Egg yolks Extra-Bitter Guayaquil 64%
105g Extra Brute Cocoa powder 450g Cream

Beat the egg whites with the sugar, when you have nearly Pour the hot custard over the chocolate and mix.
finished, add the egg yolks and continue beating. Add the sifted When the temperature of the mixture drops to below 40°C
cocoa by using a spatula, mixing from the bottom to the top so add the semi-whipped cream.
as not to deflate the eggs.

CRUNCHY INSERT:
CHOCOLATE DIPPING FOR BISCUIT:
Cara Crakine™ ready to use
300g Sugar
200g Water Spread a thin layer of Cara Crakine™ on the biscuit.
100g Glucose syrup
1 Orange zest
1 Vanilla pod
50g Dark chocolate couverture CHOCOLATE CRUNCH:
Extra-Bitter Guayaquil 64%
Prepare thin tempered chocolate disks and use them as an insert
100g Grand Marnier
when assembling the cake.
Bring the water with the sugar, orange zest and vanilla to boil.
Pour the filtered syrup over the chocolate and mix.
When the mixture cools down add the liquor and mix again.
GLAZING:
300g Sugar
300g Glucose syrup
CRÈME ANGLAISE: 150g Water
200g Condensed sweetened milk
175g Whole milk
144g Gelatin mix
115g Cream
300g Dark chocolate couverture
65g Egg yolks
Extra-Bitter Guayaquil 64%
25g Sugar
1/2 Vanilla pod
Bring the water with sugar and glucose to the boil.
0,5g Salt
Pour the condensed milk and the gelatin mixture over the
chocolate, then mix.
Boil together cream, milk and vanilla, and pour over sugar
and egg yolks to make crème anglaise.

DECORATION

Davide Comaschi
Chocolate Academy™ Italy Director 7
Extra-Bitter Guayaquil 64% Cacao Barry®
Plated Dessert

CREMEUX: WHIPPED GANACHE:

500g Whole milk 225g Cream
120g Sugar 60g Glucose syrup
20g Rice starch 4,2g Gelatin mix
100g Egg yolks 65g Dark chocolate couverture
175g Dark chocolate couverture Extra-Bitter Guayaquil 64%
Extra-Bitter Guayaquil 64%
75g Grand Caraque cocoa mass Bring the cream and glucose to boil. Pour over the gelatin mix
and the chocolate and mix. Refrigerate overnight. Beat on the
Prepare a custard cream with the first 4 ingredients. Pour the following day.
custard over the chocolates and mix. Cool down.

SPONGE CAKE: ASSEMBLY:

180g Sugar - Cut out the sponge cake in triangle.
195g Egg yolks - Pipe, alternately, the whipped ganache and the crémeux with
120g Whole eggs a plain pastry tip (size #12).
120g Almond powder
- Place the tangerine gelée in empty spaces.
120g Flour
60g Extra Brute Cocoa powder - Decorate with Pépites Cacao Extra-Bitter Guayaquil.
120g Melted butter (45°C)
180g Egg whites
120g Sugar

Beat the whole eggs and the egg yolks with the sugar. Then
beat the egg whites with the sugar. Blend the powders and pass
through a sieve. Melt the butter. Add the powders gradually while
beating the egg whites, keep some of the egg whites for the end.
Add the melted butter, then the last part of the egg whites. Roll
out on Silpat to 5mm thick and cook at 200°C.

TANGERINE GELEE:
375g Tangerine puree
2g Tangerine zest
5g Pectin NH
55g Sugar
45g Glucose syrup
10g Inverted sugar

Bring the tangerine puree, tangerine zest, glucose and inverted

sugar to boil. Blend the sugar and the pectin separately.
When the mixture boils add the pectin and the sugar and bring
to boil again.

Davide Comaschi
Chocolate Academy™ Italy Director 9
 “Side coffee cookie”

COOKIE:
280g Butter
315g Sugar
5,5g Salt
1/2 Vanilla pod
324g Flour
55g Extra Brute Cocoa powder
9g Ammonium bicarbonate
280g Dark chocolate couverture
Extra-Bitter Guayaquil 64%

In a mixer with a leaf beater blend the butter with the sugar, salt
and vanilla. Meanwhile, blend and sifted the flour with the cocoa
and ammonium bicarbonate. Add the powders to the mixture.
Melt the chocolate at 45°C and add to the shortcrust pastry.
Cool the mixture, then roll into cylinders. Roll the cylinders
in raw sugar, then cut to desired thickness to form cookies.

Extra-Bitter Guayaquil 64% Cacao Barry®

Gelato

GELATO: PINGUINO GLAZING:

940g Water 500g Dark chocolate couverture
1200g Whole milk Extra-Bitter Guayaquil 64%
160g Skimmed powdered milk 300g Cocoa butter
260g Inverted sugar
220g Dextrose Blend the two ingredients.
1200g Dark chocolate couverture
Extra-Bitter Guayaquil 64%
20g Pure stabilizer

Bring the water and milk to boil. Weigh the remaining

ingredients in a pitcher. Pour the boiled liquids over each other
and mix. Set the mixture aside for 8 hours, then cook the gelato
until creamy.

Davide Comaschi
Chocolate Academy™ Italy Director 11
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Thriving Nature is our sustainable development program

designed to fight deforestation and carbon emissions.
It is only by protecting nature that we can all ensure the
preservation of cocoa flavours and the future of chocolate.

An initiative led by Cacao Barry teaming up with

farmers, chefs and end-consumers.

Extra-Bitter
Guayaquil 64%
DAVIDE COMASCHI
Chocolate Academy™ Italy Director - 2013 World Chocolate Masters winner

Discover our Thriving Nature program on cacao-barry.com

@cacaobarryofficial
Chocolate Academy™ Center - Montreal
4850 Molson street, Montreal (Quebec) Canada, H1Y 3J8 — 1-855-619-8676