Inspiring your creations™

More than a recipe, it’s a search

for intensity and the purest

flavours by cocoa planters,

Cacao Barry and local chefs who

share a passion for our terroir.

Discover the result of this

extraordinary collaboration

through the recipes developed by

Cacao Barry North American

Ambassadors during

the Creative Day.

The Jean-Barry Bite

Chocolate Academy™ Center — Montreal4850, Molson street, Montreal, QC, Canada H1Y 3J81 855 619-8676

www.Cacao-Barry.caCacao Barry

@CacaoBarry_caCacaoBarryOfficial

The Jean-Barry BiTeJoseph Montinaro

Sweet doughButterSugarYolkAlmond flourPastry flourExtra Brute cocoa powderSaltMycryo® pure cocoa butter in powdered form

225 g124 g

75 g80 g

220 g57 g1.5 g20 g

/ Sift all dry ingredients

/ Cream the sugar and the butter.

/ Add the yolks.

/ Add the dry ingredients and mix to just combined.

/ Roll out and cut into 10 cm disks and bake.

/ Sprinkle Mycryo® onto disks when they come out of oven.

Cherry TomatoesCherry Tomatoes20

/ Cut top off of tomatoes and set aside.

/ Hollow the tomatoes and set aside the shells.

Zéphyr™ Basil mousseZéphyr ™ white chocolate couverture (melted)Whole eggs Egg yolksSugarWaterGelatin solution35% cream (soft whipped)Goat cheeseBasil (finely chopped)

500 g33

300 g38 g 80 g

1000 g100 g

20 g

/ Put eggs and yolks into mixer.

/ Put water and sugar into pot and cook to 118°C.

/ Add cooked sugar into mixed eggs and whip to ribbon.

/ Add Zéphyr™ white chocolate to mixture and whisk in by hand.

/ Add goat cheese and basil and mix well by hand.

/ Temper in the melted gelatin solution.

/ Temper into whipped cream, cover and set aside into fridge for approx. 1 hour.

Note* You will need 200 g of pistachio bresilienne to fill the tomatoes half way.

Assembly / Take disks and arrange onto plate.

/ Fill tomatoes half way with pistachio bresilienne and place onto chocolate disks.

/ Pipe mousse mixture into tomato to fill to the top.

/ Garnish with tomato caps and add baby basil leaves.