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Chefs and customers alike are looking for chocolate with transparency and connection to the cacao bean, making the growth of raw and minimally processed chocolate a trend worth watching.
Chef Ramon Morato offers an update to the Classic Baba au Rhum using Cacao Barry Alunga Milk Chocolate in this alcohol-free take on the traditional and timeless dessert.
Bring peak summer flavor to every sip and spoonful with fruit-forward desserts and drinks made using real fruit purees!
With bright berry flavor, beautiful pink hues, and silver accents, this Black Currant Raspberry Saint Honore was a delicious and impressive dessert we made for Mother's Day, but you can enjoy it for any occasion.
Let our guide to trehalose, glucose powder, glucose syrup, dextrose, trimoline, and sorbitol help you find the sugar that’s best for your preparations!