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Sergio Herman: Launch of his own unique Or Noir chocolate of Cacao Barry

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August 27, 2012

Zundert, Nederland, August 27, 2012 – Cacao Barry® is pleased to announce that on the 20th and 21st of August, the Dutch 3 star Michelin chef, Sergio Herman, visited the Or Noir™ lab in Paris to create his own chocolate.

Sergio Herman became Ambassador for the premium chocolate brand Cacao Barry® in March 2012. As part of his cooperation with Barry Callebaut, Sergio experienced the world of Or Noir™ chocolate in the Or Noir™ lab in Paris, together with Syrco Bakker, Chef at Michelin star restaurant Pure C in Cadzand. After two days of chocolate tastings and brainstorming, Sergio and Syrco managed to create two unique chocolate recipes.

Sergio will use the dark chocolate of Cacao Barry® in his restaurant and the milk chocolate for a special chocolate gift for the guest.

Enclosures

Photo 1: Outside the Or Noir™ lab
From left to right:
Philippe Bertrand, Technical Advisor Cacao Barry® FR
Myrte Crucq, Trade Marketeer Cacao Barry® NL
Sergio Herman, 3 star Michelin Chef
Jurgen Koens, Ambassador Cacao Barry® NL
Natacha Verot, Head of Or Noir™ lab FR
Philippe Janvier, Vice-President Gourmet Western Europe Sales & Trade Marketing
Syrco Bakker, Chef at Michelin star restaurant Pure C

Photo 2: Sergio Herman in Or Noir™ lab

Photo 3: Chocolate tasting in Or Noir™ lab

 

Cacao Barry®, Inspiring your creations

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About Cacao Barry® (www.cacao-barry.com):
By constantly inventing and reinventing Pastry and Gastronomy, France gave its name and mark to this art. It is a tradition envied by the whole world. It is all about creativity, innovation, and above all passion. Since its creation in 1842, Cacao Barry® has been entirely committed to this heritage. Today Cacao Barry® provides the most complete palette of products, to all passionate chocolate craftsmen around the world: chocolate and couvertures, pralinés, origins and exclusive plantations, decorations and moulds, inspiring them and opening doors to new creative experiences. Besides, Cacao Barry® offers the widest international community of chocolate professionals, Ambassadors’ Club and Chocolate Academies to support craftsmen and chefs on their quest for perfection. Cacao Barry® is a global Gourmet brand of Barry Callebaut, the world’s leading manufacturer of high-quality cocoa and chocolate.

About The Ambassador’s Club
The mission of the Club is “to transfer its chocolate know-how and techniques to other craftsmen all over the world in order to support the development of new products, product concepts, packaging, recipes and training events meeting professional expectations.” The Chocolate Ambassadors Club brings together the leading chocolate professionals, selected for their creativity and their know-how. It’s a vibrant live network that unites more than 150 chefs, pastry chefs, master bakers and confectioners of international reputation to share a common mission to transfer chocolate know-how and techniques all over the world.
Quality, creativity, knowledge of ingredients and process leadership are the main assets of the Ambassadors Club.
Since the club’s creation in 2002, there are more than one hundred chocolate craftsmen in the club. They support the work of Chocolate Academies and Technical Advisors by giving trainings, demonstrations, courses and they participate as associates in the international World Chocolate Masters Competition. The Ambassadors are present in local markets to meet the needs of all craftsmen.

About Or Noir™ (www.cacao-barry.com): Welcome into a universe of Taste Creation
For more than 170 years, Cacao Barry® has been the partner of the best chocolate Art Makers in the world. Once again, we have innovated to encourage the talent and enhance the creativity of our most valuable clients.We have created a unique place, The Or Noir™ Lab, that is dedicated to the most talented "Artists" in pastry and chocolate making. In this place, we will provide you with the best chocolates and liquors in the world, and we will support you in the creation of your customized recipe of dark or milk couvertures, as well as its designed moulded shape.

Barry Callebaut:
With annual sales of about CHF 4.6 billion (EUR 3.6 billion/USD 5.0 billion) for fiscal year 2010/11, Zurich-based Barry Callebaut is the world’s leading manufacturer of high-quality cocoa and chocolate – from the cocoa bean to the finished chocolate product. Barry Callebaut is present in 27 countries, operates around 40 production facilities and employs a diverse and dedicated workforce of about 6,000 people. Barry Callebaut serves the entire food industry focusing on industrial food manufacturers, artisans and professional users of chocolate (such as chocolatiers, pastry chefs or bakers), the latter with its two global brands Callebaut® and Cacao Barry®. Barry Callebaut is the global leader in cocoa and chocolate innovations and provides a comprehensive range of services in the fields of product development, processing, training and marketing. Cost leadership is another important reason why global as well as local food manufacturers work together with Barry Callebaut. Through its broad range of sustainability initiatives and research activities, the company works with farmers, farmer organizations and other partners to help ensure future supplies of cocoa and improve farmer livelihoods.

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Contact for the media:

 

Myrte Crucq

Julie Cherar

Trade Marketeer for Cacao Barry®

PR & Communication Manager

HOOGENBOOM BENELUX

BARRY CALLEBAUT

Phone: +31 76 – 597 84 61

Phone: +33 130 228 417

Email: myrte_crucq@hoogenboom-benelux.nl

Email: Julie_cherar@barry-callebaut.com