Cocoa Barry is an exceptional chocolate product formulated by French Chocolate masters since 1942. Cacao Barry Caramel Zephyr is a very exciting new product as there is simply nothing like it. It has boundless applications and pairs superbly with Amaretto, Bourbon Whiskey, Frangelico, and Kahlua.
Like a ‘zephyr’ (something breezy and heavenly), I was inspired to pair the subtle flavor of Cacoa Barry’s new Chocolate Caramel with banana and passion fruit, offset by a new style in chocolate cup, along with Café Crakine for added texture.
This exclusive pastry recipe’s six components are easily assembled:
1 CAFÉ CRACKINE
2 BANANA & PASSION FRUIT CRÉMEUX
3 SUPREME CARAMEL ZEPHYR AND LIME
4 COCOA NIB NOUGATINE
6 PISTACHIO SPONGE CAKE