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Vanilla mango hot & cold
Learn how to make the Vanilla mango hot & cold
Religieuse
Let us show you how to make a perfect Religieuse
Imperial Zéphyr citron
Learn how to make the Imperial Zéphyr citron
Do'bro and do'sis
Through the lens of mark seaman
Dj dessert by Martin Diez
Learn how to create an extraordinary plated desserts based on summer pastel colours with a chocolate twist.
Lollipops by Martin Diez
How to create the perfectly extraordinary chocolate confectionary lollipops with Mona Lisa cups and truffle shells.
S'more waffles by Mark Seaman
Find out how to create these luxurious chocolate waffles, using Mona Lisa gold marzipan crunch and chocolate sprinkles dusted in gold metallic powder.
Volcanos by Martin Diez
Watch how to create chocolate volcanos, by the expert himself.
A-maze
How to add an extraordinary twist to a white chocolate mousse dessert? Use Mona Lisa Rich Chocolate Shavings and Lattice Grids and watch this video!
Rebel Sundaes
Step by step guide how to create the most induldent icecream sundaes! Chef Mark Seaman uses Mona Lisa chocolattos, sprinkles and chocolate grids.
Glazed choux by martin diez
Watch how to create a twist on your classic choux pastry by giving it an extraordinary feel.
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Barry Callebaut at a glance
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Cocoa and chocolate expertise
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Barry Callebaut @ Social Media
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Why invest in Barry Callebaut?
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That's what Forever Chocolate is all about!
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News and our stories
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