Rich, glossy dark chocolate mirror glaze that delivers a show-stopping finish on cakes, entremets, mousses, and plated desserts — effortless shine and professional results.

Cacao Barry Cara Crakine adds delicious texture and crunch to your creations with a mixture of 34.5% caramel milk chocolate and toasted cereal.

Cacao Barry 44% Extruded Chocolate Batons are ready-to-use, resistant to melting, with deliciously rich cocoa flavor perfect for pain au chocolat.

Cacao Barry Deodorized 100% Cocoa Butter (1.1 lb) is used to increase fluidity, and protect and promote hardening of candies.

Cacao Barry Deodorized 100% Cocoa Butter (6.6 lb) is used to increase fluidity, and protect and promote hardening of candies.

Cacao Barry Grand Caraque 100% pure cocoa gives a deep chocolate color and lets you control the sweetness of your pastry creations.

Cacao Barry Guayaquil 64% dark chocolate 1 lb with bold cocoa, roasted notes, and hints of coffee. Ideal for ganache, molding, and enrobing.

Cacao Barry Guayaquil 64% dark chocolate with bold cocoa, roasted notes, and hints of coffee. Ideal for ganache, molding, and enrobing.

Cacao Barry Hazelnut Praline Grains are a delicious crunchy preparation of slightly caramelized nuts and made without preservatives.

Cacao Barry Hazelnut Praline 50% praline paste is silky-smooth, deliciously sweet, and has a unique golden color.

Cacao Barry Lactee Barry Equilibre 36% milk chocolate 11 lb has creamy dairy flavor with delightful biscuit notes and four-drop fluidity.

Cacao Barry Lactee Superieure 38% milk chocolate 1 lb has four-drop fluidity with powerful roasted cocoa taste and a bouquet of caramel and fruit notes.

Cacao Barry Lactee Superieure 38% milk chocolate 11 lb has four-drop fluidity with powerful roasted cocoa taste and a bouquet of caramel and fruit notes.

Cacao Barry Mi-Amère 58% dark couverture has roasted cocoa, fruity notes & medium fluidity. Ideal for ganache, moulding & enrobing.

Cacao Barry Polycarbonate Mini Egg professional-grade chocolate mold has 25 cavities for making beautiful bonbons, components for plated desserts, and more.

Cacao Barry Mycryo Powdered Cocoa Butter is 100% cocoa butter is ideally used for tempering chocolate and for salted applications.

Cacao Barry Ocoa 70% dark chocolate 11 lb is distinctive with four-drop fludity, robust cocoa taste, and a hint of acidity.

Cacao Barry Paillete Feuilletine (5.5lb) are thin crepe flakes used to provide texture to crunch to praline, bonbons, pastries, and other fat-based items.

Cacao Barry Paillete Feuilletine (8oz) are thin crepe flakes used to provide texture to crunch to praline, bonbons, pastries, and other fat-based items.

Cacao Barry Blonde Pâte à Glacer Milk compound coating. No tempering required—ideal for glazing, dipping & coating pastries, cakes, éclairs & frozen desserts.

Cacao Barry Brune Pâte à Glacer dark compound coating. No tempering required—ideal for glazing, dipping & coating pastries, cakes, éclairs & frozen desserts.

Cacao Barry Ivoire Pâte à Glacer white compound coating. No tempering required—ideal for glazing, dipping & coating pastries, cakes, éclairs & frozen desserts.

Cacao Barry Pistachio Praline 70% paste is deliciously unique, with authentic and nutty taste and a vibrant, beautiful green appearance.

Cacao Barry Zephyr Caramel 35% white chocolate has five-drop fluidity and the fruity sweetness of Zephyr 34% with caramel flavor and mesmerizing salty notes.