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Как проанализировать свое десертное меню и повысить ценность своих творений с помощью шоколада

Sep 14, 2023
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Как проанализировать свое десертное меню и повысить ценность своих творений с помощью шоколада

Sep 14, 2023
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callebaut.com

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Как удержать клиентов дольше и побудить их потратить больше

Sep 14, 2023
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Мультисенсорные десерты, которые произведут фурор в меню

Sep 14, 2023
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cacao-barry.com

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Dix minutes avec William Curley, le chocolatier et pâtissier

Sep 07, 2023
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cacao-barry.com

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Episode 12 - The future of cacao

Sep 05, 2023
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François Chartier X Ghana 40.5%

Sep 05, 2023
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cacao-barry.com

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Ghana Recipe

Sep 05, 2023
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François Chartier X Fleur de Cao 70%

Sep 05, 2023
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The Pastry Alphabet x WholeFruit

Sep 05, 2023
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cacao-barry.com

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Episode 11 - Challenges

Sep 05, 2023
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Episode 5 - Culture du Cacao

Aug 31, 2023
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Episode 7 - Post Harvest

Aug 31, 2023
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Alto El Sol 65% Pairing

Aug 31, 2023
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Episode 1 - The meaning of Cacao

Aug 31, 2023
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Episode 14 - From cacao to chocolate

Aug 31, 2023
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barry-callebaut.com

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Cómo hacer crecer tu negocio de vending

Aug 30, 2023
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Grand'Anse - Haïti ganache and salted caramel with cinnamon crumble by Ramon Morató

Aug 30, 2023
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Chocolate Marbles Lychee ganache with Blueberry and plum jam truffles by Hideko Kawa

Aug 29, 2023
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cacao-barry.com

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Chocolate Marquise with poached kumquats, salted caramelised macadamia nuts and a kumquat sorbet from Hakkasan London

Aug 29, 2023
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cacao-barry.com

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Chocolate éclairs by Joakim Prat (Maître Choux, London)

Aug 29, 2023
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cacao-barry.com

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Sven Elverfeld, chef patron of the restaurant Aqua (Wolfsburg, Germany)

Aug 29, 2023
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chocolate-academy.com

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The latest social media trends and how to make them work for your food business

Aug 28, 2023
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The 2023 flavour and ingredient trends to help you plan your next menu

Aug 28, 2023
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cacao-barry.com

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Merry Christmas! With "Mulled Wine Chocolates" from Yauatcha recipe

Aug 28, 2023
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callebaut.com

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The latest social media trends and how to make them work for your food business

Aug 28, 2023
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callebaut.com

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The 2023 flavour and ingredient trends to help you plan your next menu

Aug 28, 2023
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cacao-barry.com

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Episode 9 - Drying

Aug 23, 2023
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Episode 6 - Cacao cultivation

Aug 23, 2023
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cacao-barry.com

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Video Box Log Book: Christmas Collection 2022

Aug 23, 2023
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cacao-barry.com

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3 chefs, 3 villes et 1 ingrédient commun : les agrumes

Aug 22, 2023
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cacao-barry.com

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Chocolate Toasted Rice by Christy Guthrie and Sarah Frankland / Yauatcha

Aug 17, 2023
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cacao-barry.com

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Najat Kaanache, head chef (Miami, USA)

Aug 17, 2023
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cacao-barry.com

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Coconut and Lychee dessert by Juan Pablo Colubri

Aug 17, 2023
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cacao-barry.com

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Episode 8 - Fermentation

Aug 17, 2023
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cacao-barry.com

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Atsushi Tanaka, head chef at Restaurant A.T. (Paris, France)

Aug 01, 2023
- en-CA