N 2894 UkenBrochure

8/13/2019 N 2894 UkenBrochure

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Quality frozen dessertsby Cacao Barry


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Haute Ptisserie

The secrets of creationThis new range of ready-to-serve frozen desserts

has been designed to satisfy the greatest Chefs requirements.

Created by Matre Ptissier Paco Torreblanca, these desserts

are made by Cacao Barry, from the best quality ingredients

including fresh pasteurised cream and couverture chocolate

of Pure Origin.

Free of from colourings, preservatives and hydrogenated fat,

they offer distinctive flavours, light textures and sublime

creamy glazes with magnificent hand crafted decorations

adding a unique final touch to your desserts.


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Haute Ptisserie- Frozen dessertsREADY-TO-SERVE

Fully decorated desserts, ready for useServe in their dishes straight from the box.

Boxes of 6 or 12.

Newrecipe

NewrecipeDlice Croquant-Framboise

Exquis Macaron Framboise-Citr on

Dressed on a Valence almond crunch surrounded by

a chocolate sponge, and smooth raspberry jam

topped with a delicious milk chocolate cream.

Vanilla macaroon shells,

filled with whole raspberries and lemon cream.

Boxes of 18 items.

PAT-032I-999

PAT-031I-999


5/20


Cheesecake-Fruits rouges

Coco-Passion

Cheesecake mousse on a crispy spice sponge

with a red fruit pure centre in a vanilla flavoured

white chocolate shell.

Refreshing passion fruit centre in a mousse

mounted on Dacquoise and coated in glaze.

The whole dessert is flavoured with coconut; decorated with a passion

fruit paste medallion and dark chocolate fins.

PAT-012I-999

PAT-013I-999


6/20


Suprme Noir de noir

Suprme Vanille Bourbon

Very light mousse with a powerful flavour of

Tanzania dark chocolate couverture (75% cocoa),

on chocolate sponge.

Mousse made with 70% Saint Domingue

dark chocolate couverture with

fine Bourbon vanilla flavoured cream centre,

on a chocolate sponge.

PAT-002I-999

PAT-001I-999


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Dlice Gianduja

Suprme Royal

Gianduja chocolate mousse flavoured with spicy Tanzania 75% cocoa

dark chocolate couverture ganache with

caramelised almond pieces on fine olive oil flavoured sponge.

Mousse with Tanzania dark chocolate couverture (75% cocoa),

with crunchy caramelised spicy almond pieces in honey

and Paillet FeuilletineTM,

encased in a thin milk chocolate shell.

PAT-005I-999

PAT-003I-999


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Dlice Th de Ceylan

Dlice Caf

Gnoise with milk chocolate mousse flavoured with Ceylon tea and

Paillet FeuilletineTM crunch,


A blend of milk chocolate mousse infused with strong coffee,


PAT-007I-999

PAT-006I-999


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Exquis Caf-CaramelChocolate sponge with light caramel

and coffee infused mousse

and crunchy Paillet FeuilletineTMsponge.

PAT-009I-999

Exquis FramboiseRaspberry, blackcurrant and red fruit mousse,

on a light gnoise.

PAT-008I-999

Dlice Amande-Abricot

Almond Dacquoise sponge with almond flavoured white chocolate mousse,

and an apricot pure centre.

PAT-0010I-999


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Haute Patisserie recipes, cut into individual portions, for easy presentation.Boxes of 12.

Haute Ptisserie- Frozen dessertsPORTIONS

Exquis Caf-CaramelChocolate sponge with light carameland coffee infused mousse

and crunchy Paillet FeuilletineTMsponge.

Suprme Vanille BourbonMousse made with 70% Saint Domingue

dark chocolate couverture with

fine Bourbon vanilla flavoured cream centre,

on a chocolate sponge.

PAT-001S-999

PAT-009S-999

Exquis Framboise

Raspberry, blackcurrant and red fruit mousse,

on a light gnoise.

PAT-008S-999


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Suprme Noir de noirVery light mousse with a powerful flavour of

Tanzania dark chocolate couverture (75% cocoa),


PAT-002S-999

Dlice Amande-AbricotAlmond Dacquoise sponge with almond flavouredwhite chocolate mousse,

and an apricot pure centre.

PAT-010S-999

Dlice Th de Ceylan

Gnoise with milk chocolate mousse flavoured with Ceylon tea and

Paillet FeuilletineTMcrunch, on chocolate sponge.

PAT-007S-999

Haute Patisserie recipes presented in slabs, ideal for buffetsor as a restaurant birthday cake.

Boxes of 3.

Haute Ptisserie-Frozen dessertsSLABS


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Haute Ptisserie- Frozen dessertsBOUCHES

Chocolat-Poire

Abricot-Citron

Dark chocolate mousse with pieces of pear and

a dark chocolate glaze.

Lemon cream with pieces of apricot

topped with whipped cream and an apricot dice.

PAT-002BP-999

PAT-001BP-999

Compositions of biscuits, creams, fruits or crunch coated in 70%dark couverture chocolate or marbr shells. With a delicate dcor finish,

these Bouches are ideal as a dessert for receptions and cocktails.Boxes of 45.


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Haute Ptisserie-Frozen dessertsLesBOUCHES

TiramisuA sponge finger soaked in coffee,

mascarpone mousse decorated

with dark chocolate.

PAT-004BP-999

Vanille-CitronThe strength of Tahitian vanilla combinedwith a refreshing tangy lemon cream.

Decorated with crystallised lemon zest.

PAT-005BP-999

Caramel-CrispearlsA bed of Crispearls

(chocolate balls coated in dark chocolate)

and caramel mousse with a light nappage.

PAT-003BP-999


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Grande TraditionFrozen desserts

The essentialsDelicately decorated desserts ready-to-serve on plates.

A traditional range of desserts made from superior quality

ingredients, put together for Cacao Barry recipes.

The Grande Traditionrange presents the most popular

desserts today, which each and everyone should have in

their range.

Ready-to-serve, they are packed with 12 desserts per box,

for easy use.

Grande Tradition, classic desserts, the excellence of

Cacao Barry at competitive prices.


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Grande Tradition -Frozen desserts

Tiramisu

3 Chocolats

Gnoise infused with coffee

with mascarpone mousse

and a velvet finish .

Gnoise with dark chocolate mousse,

milk chocolate mousse, white chocolate

mousse with white chocolate glaze

and a mini 3 chocolate macaroon decoration.

PAT-002TRAD-999

PAT-003TRAD-999

OpraAlmond Dacquoise infused with coffee with

coffee buttercream, dark chocolate ganache,

coated in a chocolate glaze.

PAT-001TRAD-999


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Grande Tradition -Frozen desserts

Fort NoireChocolate gnoise infused with Kirsch

with dark chocolate ganache, morello cherries

and whipped cream.

PAT-004TRAD-999

Choco-Caramel

Plain and chocolate gnoise with

coconut mousse, whipped cream,

coated in a caramel glaze

PAT-007TRAD-999

Chocolat &Mousse de laitChocolate gnoise with milk mousse

coated in a milk chocolate glaze.

PAT-006TRAD-999

Fraisier

Gnoise with vanilla flavoured Madame cream,

strawberry, red fruit glaze and a white

chocolate plaque decoration.

PAT-005TRAD-999


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PAT-031I-999

PAT-032I-999

PAT-013I-999

PAT-012I-999

PAT-001I-999

PAT-002I-999

PAT-003I-999

PAT-005I-999

PAT-006I-999

PAT-007I-999

PAT-0010I-999

PAT-008I-999

PAT-009I-999

PAT-032IND6-999

PAT-013IND6-999

PAT-012IND6-999

PAT-001IND6-999

PAT-002IND6-999

PAT-003IND6-999

PAT-005IND6-999

PAT-006IND6-999

PAT-007IND6-999

PAT-0010IND6-999

PAT-008IND6-999

PAT-009IND6-999

PAT-001S-999

PAT-008S-999

PAT-009S-999

PAT-002S-999

PAT-007S-999

PAT-010S-999

PAT-001BP-999

PAT-002BP-999

PAT-003BP-999

PAT-004BP-999

PAT-005BP-999

PAT-001TRAD-999

PAT-002TRAD-999

PAT-003TRAD-999

PAT-004TRAD-999

PAT-005TRAD-999

PAT-006TRAD-999

PAT-007TRAD-999

Exquis

Dlice

Exquis

Exquis

Suprme

Suprme

Suprme

Dlice

Dlice

Dlice

Dlice

Exquis

Exquis

Dlice

Exquis

Exquis

Suprme

Suprme

Suprme

Dlice

Dlice

Dlice

Dlice

Exquis

Exquis

Suprme

Exquis

Exquis

Suprme

Dlice

Dlice

Bouches

Bouches

Bouches

Bouches

Bouches

Tradition

Tradition

Tradition

Tradition

Tradition

Tradition

Tradition

Individual, moulded

Individual, moulded

Individual, moulded

Individual, moulded

Individual, moulded

Individual, moulded

Individual, moulded

Individual, moulded

Individual, moulded

Individual, moulded

Individual, moulded

Individual, moulded

Individual, moulded

Individual, moulded

Individual, moulded

Individual, moulded

Individual, moulded

Individual, moulded

Individual, moulded

Individual, moulded

Individual, moulded

Individual, moulded

Individual, moulded

Individual, moulded

Individual, moulded

Individual, pre-cut

Individual, pre-cut

Individual, pre-cut

Slab

Slab

Slab

Marbr

Marbr

Dark 70%

Dark 70%

Marbr

Individual, pre-cut

Individual, pre-cut

Individual, pre-cut

Individual, pre-cut

Individual, pre-cut

Individual, pre-cut

Individual, pre-cut

68

66

95

100

85

80

95

95

90

75

85

80

90

66

95

100

85

80

95

95

90

75

85

80

90

77

77

91

644

672

746

13

10

11

10

11

82

45

78

75

80

62

62

18

12

12

12

12

12

12

12

12

12

12

12

12

6

6

6

6

6

6

6

6

6

6

6

6

24

24

24

3

3

3

45

45

45

45

45

12

12

12

12

12

12

12

1224

792

1140

1200

1020

960

1140

1140

1080

900

1020

960

1080

396

570

600

510

480

570

570

540

450

510

480

540

1 857

1 837

2 187

1 932

2 016

2 238

585

450

495

450

495

984

540

936

900

960

744

744

Macaron Framboise-Citron

Croquant-Framboise

Coco-Passion

Cheesecake-fruits rouges

Vani lle bourbon

Noir de noir

Royal

Gianduja

Caf

Th de Ceylan

Amande-abricot

Framboise

Caf-Caramel

Croquant-Framboise

Coco-Passion

Cheesecake-fruits rouges

Vani lle bourbon

Noir de noir

Royal

Gianduja

Caf

Th de Ceylan

Amande-abricot

Framboise

Caf-Caramel

Vani lle bourbon

Framboise

Caf-caramel

Noir de noir

Th de Ceylan

Amande-Abr icot

Abricot-Citron

Chocolat-Poire

Caramel-Cripspearls

Tiramisu

Vani lle-Citron

Opra

Tiramisu

3 Chocolats

Fort Noire

Fraisier

Chocolat & mousse de lait

Choco-Caramel

PORTIONS

SLABS

BOUCHES

Grande Tradition - Individually decorated portion

Code Range Type Item weight

(g)

Number of

items

per box

Net weight

per box (g)Description

Haute Ptisserie - Ready-to-serve Desserts


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PRACTICAL INFORMATION

Preservation

Products must be stored frozen between -18C to -20C.

Defrosting

For best results, defrost items for two to three hours

in a cool place at 5C prior to use.

Once defrosted, a product will keep for 48 hours chilled,

between 0C and 4C.

Transport

The boxes stack easily and are easy to transport.

Discover the Haute Patisseriedesserts range in a simple

packaging with thePaco Torreblanca logo.

The desserts are dressed ontrays to make unpacking easy.

The front opening allows easyremoval from packaging.

The desserts are presentedon small dishes allowing for

immediate buffet presentation

The desserts are protectedagainst condensation

by plastic shells.

Practical and easy-to-use

Packaging:


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D I S C O V E R T H E F R O Z E N D E S S E R T S B Y C A C A O B A R R Y A T :

W W W . C A C A O B A R R Y . C O M

B A R R Y C A L L E B A U T F R A N C E

5 , b o u l e v a r d M i c h e l e t

7 8 2 5 0 H a r d r i c o u r t - F r a n c e

T l .: + 3 3 - 1 - 3 0 - 2 2 - 8 5 - 1 6

F a x : + 3 3 - 1 - 3 0 - 2 2 - 8 7 - 7 4

w w w . c a c a o b a r r y . c o m

N 2894 UkenBrochure

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