On January 26, Cacao Barry brand ambassador Yevheniia Petrenko shared her unparalleled experience in crafting chocolate snacks. We gathered once again in the comfortable setting of the Chef University Culinary Academy, which fosters creative inspiration and the acquisition of new skills.

The master class program featured four exquisite yet accessible desserts. From chocolate tempering and filling mixing to the decoration process—we were captivated by the masterfully presented moments and added several professional secrets from the host to our arsenal.

A-la Bonjour A delicate dessert with touches of French elegance. To create its special shell, Cacao Barry Venezuela 72% chocolate with a fluidity of 5 drops was used. This allows the glaze to melt easily and create a perfectly crispy coating after setting.

Tastier than Kit Kat Next, we observed the creation of an alternative version of the world-famous dessert, reimagined with exceptional artistic charm and new flavors.

Nougat and Salted Caramel Bar An equally impressive creation was the nougat and salted caramel bar, revealing incredible gastronomic facets of sweet and salty. According to Yevheniia’s recipe, it is recommended to use Zephyr Caramel 35% white chocolate with caramel.

Raspberry – Coconut In the final part of the event, we tasted a chocolate-fruit creation. The "Raspberry – Coconut" snack features vibrant exotic notes and an unpredictable harmony of berry acidity and the natural sweetness of coconut.

In addition to the aforementioned types of chocolate, other varieties from Cacao Barry were used for the desserts:

• Alunga 41% milk chocolate

• Mexique 66% dark couverture with spicy woody notes and a hint of licorice

• Papouasie 36% milk couverture with a light aftertaste of hazelnut and caramel

• Ocoa 70% intense dark chocolate

• Tanzanie 75% dark couverture with an ideal balance of bitterness and acidity and a floral trail

This was a true chocolate adventure. However, our assortment was not limited to this ingredient alone. The perfect solution for the selected recipes was the use of Extra Brut alkalized cocoa powder and cocoa butter from the Cacao Barry brand. Selected nuts from Santo Santaniello and Debic confectionery cream were also added.

Here, you can watch the video material from the master class and try to recreate these masterpiece desserts. Do not miss the opportunity to experience a new level of taste pleasure.