Joakim Prat's

True Nature
 Innovators in
Exciting Fine Flavour Excellence
for creative chefs to express their true nature.

Innovators and explorers in fine cacao flavour excellence,

protectors of its diversity and rooted in French pastry since 1842,
Cacao Barry shares the whole cacaofruit experience
from nature to plate, with farmers and chefs.
We strive to elevate chefs’ creativity, constantly fueled with:

exciting fine flavours excellence

valorizing and respecting nature
promoting strong, stimulating, and inclusive communities
igniting mindshifts

We empower all creative chefs, masters and the next generation,

to engage fully to reach their vision:
TO EXPRESS THEIR TRUE NATURE.

2 EXPRESS YOUR TRUE NATURE BY CHEF JOAKIM PRAT

3
Joakim Prat's True Nature
 Joakim Prat
Multi award winning Pastry Chef.
Joakim’s story is impressive. His success Joakim was head pastry chef at the
owes nothing to chance. It was built little 2-Michelin starred restaurant, The
by little. Born and raised near Biarritz in Greenhouse, in London. His first wor-
South West of France, this Basque was king position in London was at the
attracted to gastronomy from an early 2 Michelin-starred L’Atelier de Joël
age, met people and held prestigious Robuchon where he has been executive
positions. He was by the age of 29 already pastry chef for two years. Before London,
Head Pastry Chef of 9 michelin stars. he was working in Spain as Head Pastry
chef in the 3 Michelin-starred restaurant
Can Fabes in Barcelona, as well as 1-Mi-
chelin starred Sauc and 1 Michelin-star-
red Hofmann restaurant in Barcelona.

Moreover, Joakim won the golden me-

dal for UK Best Dessert of the Year 2014
and was awarded as UK Rising Talent at
UK Pastry Open World Cup 2013, both in
London. In 2015, he left the luxury res-
taurant business to start his own brand.
With his refined and original chou-
quettes, choux and eclairs, he made
the British fall in love with the classics of
French pastry.

Discover now the recipes of this gifted

Basque who has England in a fren-
zy, from Queen Elizabeth II and the
Beckhams to the hoard of tourists who
cannot wait to have a taste of his crea-
tions!

4 EXPRESS YOUR TRUE NATURE BY CHEF JOAKIM PRAT

 How do you
express your true
nature through
your creations?

“
My signature would
be a low sugar dessert
with strong intense
“
flavours. And a delicate
and sensitive plating.
Chef Joakim Prat.

@joakimprat

5
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CHOCOLATE
TONKA BEAN TONKA VANILLA ICE CREAM

625 g Milk 1. In a bowl mix together the sugar, stabiliser, dextrose,

150 g Cream glucose atomised and the milk powder.
150 g Sugar 2. In the pan warm up the milk with cream and vanilla
at 45°C then add the first mix.
50 g Glucose atomised
3. Bring it to the boil, add the butter and cool down to
50 g Dextrose 7°C. Add the tonka using the microplane.
8 g Stab 2000 4. Keep in the fridge for 24 hours to maturate before to
15 g Butter turn in the ice cream machine.
1,5 Vanilla pod
37 g Milk powder

CHOCOLATE INSERT

600 g Cream 1. In a bowl melt together the chocolate, butter and

360 g Fleur de Cao 70% gianduja in the microwave.
50 g Butter 2. In the pan boil the water with the cream and grated
tonka then pour in the bowl with the first mix. Blend
100 g Gianduja
and make an emulsion using the hand blender.
150 g Water 3. Pour into the mould and freeze. Then place the
1 g Tonka fondant dough in the middle of the row before
cooking.

EXPRESS YOUR TRUE NATURE BY CHEF JOAKIM PRAT 7

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 COULANT DOUGH

240 g Butter 1. In a bowl melt the butter with the chocolate in the
250 g Fleur de Cao 70% microwave at 47°C.
12 g Cocoa powder 2. Sift on top of a baking paper the flour with the cocoa
powder.
250 g Sugar
3. Whip in the mixer the eggs with the sugar and add the
400 g Eggs butter with chocolate, mix and finish with the flour.
120 g Flour 4. Pour into the moulds, add the frozen chocolate insert
in the middle and cook for 16 minutes in the fan oven
at 180°C.

TONKA CREAM

800 g Milk 1. Mix in a bowl the eggs with the sugar and almidon.
100g Cream 2. In the pan bring to the boil the milk with the cream
150 g Yolk and vanilla.
3. Pour the first mixture in the pan and keep boiling for
175 g Sugar
3 minutes.
75 g Almidon 4. Add gelatine, grated tonka, butter and make an
4 g Vanilla emulsion with the hand blender.
1/2 Tonka 5. Cool it down to 7°C and add the whipped cream to
8 g Gelatine finish the cream.
180 g Butter
160 g Whipped cream

ASSEMBLING

100 g Zéphyr Caramel 35% 1. Temper Zéphyr caramel 35% chocolate (heat the
chocolate to 45°C, then cool it to 27°C before using it
at 29°C). Then spread it between two frame sets with
a spatula. Once the chocolate is crystallized, cut out
disks of the same diameter as the circle used for the
fondant. Set aside between two baking trays so that
the chocolate remains flat. Then place the circle on
the fondant.

EXPRESS YOUR TRUE NATURE BY CHEF JOAKIM PRAT 9

10
COCONUT
PASSION FRUIT EXOTIQUE SORBET

285 g Water 1. In a bowl mix the sugar with the super neutrose and
270 g Sugar atomised glucose.
100 g Glucose atomised 2. In the pan warm up the water with the inverted sugar
at 45°C then add the first mixture.
28 g Dextrose
3. Bring the sirup to the boil then blend the fruit purée.
7 g Super neutrose Keep in the fridge to maturate 24 hours before to turn
135 g Passion purée the mix in the ice cream medium.
170 g Kiwi purée
670 g Mango purée
335 g Banana purée
1/2 Vanilla pod

AVOCADO CREAM

120 g Green avocado 1. In a pan put a little bit of grape seed oil, warm it up
150 g Banana and smash in the green part of the avocado using the
20 g Lemon juice fork.
2. In the Thermomix put the banana with the lemon
60 g Soft dry apricot
juice and apricot. Add the smashed avocados and
blend until to get a smooth cream.
3. Pass through the chinois and use.

EXPRESS YOUR TRUE NATURE BY CHEF JOAKIM PRAT 11

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 GINGER YOGURT MOUSSE

200 g Cream 1. With the microplane grate the ginger into the
30 g Ginger whipping cream. Bring it to boil and sift it into the
200 g ZéphyrTM 34% chocolate.
2. Add the gelatine and blend.
8 g Gelatine
3. Cool it down to 7°C and finish the cream with the
150 g Greek yogurt yogurt and whipped cream before to use.
175 g Whipped cream

COCONUT FRENCH MERINGUE

100 g Egg whites 1. Whip the egg white in the mixer, add the sugar and
180 g Sugar pipe in moulds.
20 g Coconut 2. Cook for 2 hours at 75°C in the oven and pop them
out. When it cooled down dip it in the temperated
white chocolate and then in the coconut powder.

EXPRESS YOUR TRUE NATURE BY CHEF JOAKIM PRAT 13

14
PASSION
FRUIT SOUFFLÉ PASSION FRUIT SORBET
285 g Water 1. In the bowl mix the sugar with the glucose powder,
270 g Sugar dextrose and super neutrose.
100 g Glucose powder 2. In a pan heat up the water at 45°C then add the first
powder mixture.
28 g Dextrose
3. Bring the sirup the boil then pour into fruit purée.
7 g Super neutrose 4. Blend and keep in the fridge for 24 hours for
435 g Passion fruit purée maturation before to turn the sorbet in the machine.
800 g Mango purée
100 g Kiwi purée

PASSION FRUIT SOUFFLÉ

80 g Sugar 1. Mix together the passion purée and the fresh passion
120 g Egg white fruit in a bowl and add the custard base.
1/2 Passion 2. In the mixer, make a french meringue with the egg
white and sugar then add it to the first mixture.
30 g Passion fruit purée
3. Pour into the soufflé bowl and cook it for 12 minutes
60 g Soufflé base at 160°C.

PÂTISSIÈRE SOUFFLÉ BASE

215 g Milk 1. In a bowl mix the egg yolk with the sugar and almidon
80 g Yolks using the wisk.
40 g Sugar 2. In the pan bring to the boil the milk and pour it in the
first mixture then cook it for 3 minutes boiling like a
20 g Almidon
custard cream.
3. Cool it down in the fridge up to 4°C before to use.

CHOCOLATE DISC
8 g EvocaoTM 1. Temper the dark chocolate (reach 45°C, then cool to
29°C and use it at 31°C).
WholeFruit Chocolate
2. Spread it on a transfer sheet, and let the chocolate
crystallize.
3. Cut out with a pastry cutter of the soufflé size. Let it
crystallize completely, then place the chocolate disc
on top.

EXPRESS YOUR TRUE NATURE BY CHEF JOAKIM PRAT 15

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RASPBERRY
TARTE RASPBERRY COMPOTÉE

250 g Fresh raspberries 1. In a bowl mix together the sugar and pectin.
250 g Raspberry purée 2. In the pan warm up the raspberries and add the first
100 g Sugar mixture at 45°C. Boil it for 2 minutes then add the
gelatine and finish with the lemon juice.
6 g Pectin NH
3. Cool down to 4°C and keep it in the fridge.
9 g Lemon juice
4 g Gelatine

PÂTE SABLÉE
150 g Butter 1. In the mixer, using the paddle mix together the
30 g Almond powder butter, almond powder, icing sugar and salt, add the
100 g Icing sugar eggs slowly then finish with the flour.
2. Spread at 3 mm thick and cook at 165°C for 20
60 g Eggs
minutes.
1 g Salt 3. Bring the sirup to the boil then pour it in the raspberry
250 g Flour purée, cool down in the fridge and keep 24 hours for
maturation before to use it in the ice cream machine.

EXPRESS YOUR TRUE NATURE BY CHEF JOAKIM PRAT 17

18
 RASPBERRY COULIS

50 g Sugar 1. Put all together in a pan at 40°C.

3 g Lemon juice 2. Blend it and keep it in the fridge until use.
300 g Raspberry purée

VANILLA CREAM

7 g Vanilla 1. In a bowl mix together the eggs, sugar and almidon.

750 g Milk 2. In a pan bring to the boil milk with the whipping
150 g Whipping cream cream and vanilla.
3. Add the gelatine, butter and blend it with the hand
140 g Yolk
blender.
175 g Sugar 4. Cool it down to 6°C and add the whipped cream
75 g Almidon before to use.
10 g Gelatine
120 g Butter
160 g Whipped cream

CHANTILLY MASCARPONE

50 g Mascarpone 1. Whisk all the elements together until it has soft picks,
500 g Whipping cream then use.
35 g Blanc Satin 29% 2. Assemble the tart and insert the Praliné Pistachios
70% in the center of the chantilly.
1 g Vanilla
15 g Praliné Pistachios 70%

EXPRESS YOUR TRUE NATURE BY CHEF JOAKIM PRAT 19

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SUGAR SPHERE CARAMEL ICE CREAM

625 g Milk 1. Put the brown dry caramel in a pan, melt the sugar
200 g Whipping cream slowly and cook until browned, then add the butter
100 g Sugar and pour the warmed cream.
2. Melt the caramelised sugar with the warmed
150 g Dry caramel
whipping cream then add the cold milk with vanilla
50 g Glucose atomised and keep warming up.
50 g Dextrose 3. In a bowl, mix together sugar with stabiliser, dextrose,
8 g Stab 2000 the dehydrated glucose and milk powder, add it in
15 g Butter the caramelised sugar and cream and mix at 45°C.
1 Pod vanilla 4. Bring everything to a boil, cool it down in the blast
freezer then keep it in the fridge for maturation 24
35 g Milk powder
hours before to turbine your ice cream.

GREEN COFFEE CHANTILLY

8 g Gelatine 1. Melt the gelatine in times the amount of water.

30 g Sugar 2. Heat the sugar and the milk up to 85°C in a pan then
650 g Milk add the coffee beans and leave it to infuse for 10
minutes.
600 g Coffee beans
3. Pass it through the chinois, add the gelatine and cool
"10 min infusion HOT 80°C” it down until 4°C. Keep in the fridge for 4 hours then
"450G MIX + 780G WHIPPED CREAM" mix with the whipped cream and use.

EXPRESS YOUR TRUE NATURE BY CHEF JOAKIM PRAT 21

22
 CARAMEL SAUCE

100 g Sugar 1. Caramelise the sugar little by little in the pan and add
125 g Whipping cream the boiling whipping cream. Boil them together and
40 g Lactée Supérieure 38% pass through the chinois.
2. In a bowl, melt the chocolate, add the hot mix of
40 g ZéphyrTM 34%
caramel and whipping cream, then make an emulsion
2 g Maldon salt using the hand blender.
3. Add the salt and cool down in the fridge. Keep in
room temperature in order to use.

YUZU SIRUP FOR APPLE

FUJI PEARLS
100 g Yuzu puree 1. Bring to the boil the sugar with the water.
60 g Sugar 2. Cool it down then blend with the yuzu puree and
60 g Water vanilla seeds.
3. Make small granny-smith apple pearls with a 1 cm
1/4 Vanilla
diameter melon baller.
4. Dip the pearls into the heated syrup so that they soak
up the acidity of the yuzu and the sweetness of the
vanilla.
5. Add the apple pearls and keep it in fridge.

ISOMALT

500 g Isomalt 1. Bring the isomalt with glucose and water at 165°C.
15 g Glucose sirup 2. Add the acid and poor in the silicone mate before to
5 g Water use.

3 Drops acid citric

POPPY SEED CRUMBLE

120 g Almond powder 1. Mix together in a mixer using the paddle: butter,
60 g Caster sugar sugar, vanilla, salt and the vanilla powder.
90 g Demerara sugar 2. Add the flour and finish with the blue poppy seeds.
3. Cook at 165°C in the fan oven for around 15 minutes.
2 g Maldon salt
130 g Butter
1/4 Vanilla
130 g Flour
2 g Blue poppy seeds

EXPRESS YOUR TRUE NATURE BY CHEF JOAKIM PRAT 23

Ingredients used
by Chef Joakim Prat.

Our ingredients have been designed to meet specific requirements,

to support chefs in their creativity and most demanding needs.

Zéphyr TM
34% Min. Cocoa
CHW-N34ZEPH-E4-U72 4 x 5 kg
CHW-N34ZEPH-E1-U68 6 x 1 kg
CHW-N34ZEPH-558 20 kg

This extremely soft and subtly sweet white

chocolate has a smooth texture and a strong
flavor of whole milk.

Pastry Mousse Ice Cream

ganache

Pairing Card Zéphyr TM 34% min. cocoa 26% min. milk 40% fat Fluidity BB 18 months

Blanc Satin TM
29% Min. Cocoa
CHW-Q29SATI-E4-U72 4 x 5 kg
CHW-Q29SATI-558 20 kg
CHW-Q29SATI-126 10 x2,5 kg
(Block format)

This deliciously creamy white chocolate offers

a fabulous sweet intensity and delicious notes of
caramel and vanilla.

Ganache Moulding Enrobing

filing

Pairing Card Blanc Satin TM 29% min. cocoa 20% min. milk 33% fat Fluidity BB 18 months

Lactée Supérieure
38% Min. Cocoa
CHM-O38LSUP-E4-U72 4 x 5 kg
CHM-O38LSUP-804 20 kg
CHM-O38LSUP-126 10 x 2,5 kg
(Block format)

A milk couverture with pure cocoa flavour,

intense milk taste, and an aromatic bouquet.

Moulding Mousse Coating

24 Pairing Card Lactée Supérieure 38% min. cocoa 23% min. milk 38% fat Fluidity BB 18 months
 Fleur de Cao™
70% Min. Cocoa
CHD-O70FLEU-E4-U72 4 x 5 kg
CHD-O70FLEU-804 20 kg
VARIETY
- Arriba
- Forastero
TASTE PROFILE
Floral aroma, intense bitterness, woody notes.

MAIN ORIGINS
- Ecuador*
- Ivory Coast*
- Tanzania*
Moulding Mousse Interior

Pairing Card Fleur de Cao™ 70% min. cocoa 41% fat Fluidity BB 24 months

*Get closer to your sales representative to know the current origin.

EvocaoTM
72% Min. Cacao
CWD-Q1EVOC-E0-U70 4 x 2,5 kg

EvocaoTM, made from 100% pure cacaofruit,

provides a revolutionary fresh and fruity
experience. Its bright citrusy tanginess signature
taste is complemented by what marks Evocao™:
a tropical fruitiness bursting with fresh mango,
lemon, mandarin, passion fruit and cacaofruit pulp.
Plump red berries and white flowers follow.
A mellow bitterness gives way to a smooth
mouthfeel that lasts like no other chocolate to date.

SOY

Multi-Applications

Pairing Card EvocaoTM WholeFruit Chocolate 72% min. cocoa 41% fat Fluidity BB 12 months

Praliné
Pistachios 70%
PRO-PI701BY-19A 6 x 1 kg

Deliciously unique, this 70% pistachio praline has a vibrant,

green appearance.
Grown in Spain and Iran, and lightly roasted for a fresh,
authentic flavour, it’s perfect for crémeux, icecream and sauces.

Applications:
/Interior pastry, confectionery
/For crémeux, mousses, icecream, sauces.

SOY
Filling Mousse Ice Cream

Pairing Card Praliné Pistachios 70% 38% min. cocoa 30% sugar BB 12 months 25
 CHOCOLATE
AS NATURE INTENDED
REVEALED BY CHEFS

| Ramon | Philippe
|  Francisco MIGOYA MORATÓ |  Arnaud LARHER BERTRAND

|  Melissa COPPEL
|  Lauren V. HAAS

|  Diego LOZANO

| Marike
VAN BEURDEN | Laurent DUCHÊNE | Lori SAUER

|  Markus BOHR
|  Frank HAASNOOT

| Renata
ARASSIRO | Naomi MIZUNO

| Ramon
|  Ken THOMAS |  Emmanuel RYON PEREZ

| Davide COMASCHI
|  Kirsten TIBBALLS

| Juan | Fabrizio
CONTRERAS GALLA

|  Hironobu
TSUJIGUCHI | Susumu KOYAMA

|  Andrey DUBOVIK
Ronya BELOVA | Chris FORD

| Christophe MOREL |  Aurélien TROTTIER

| Martin
|  Jeffrey CAGNES DIEZ
© Photo by Kevin Rauzy
|  Jean Charles
ROCHOUX |  Benoît CASTEL

    #WholeFruitEvocao
 TASTE THE 1ST ZESTY & FRUITY
WHOLEFRUIT CHOCOLATE: EVOCAO™
A uniquely pure expression of the cacaofruit, the new WHOLEFRUIT EVOCAO™
chocolate provides chefs with the true essence of what Nature intended:

Made from 100% pure Zesty & Fruity taste 100% sustainably sourced
cacaofruit like no other Upcycled use of the
Nothing else added: Rediscover the natural cacaofruit & improving
no refined sugars, freshness of the cacaofruit. farmers’ quality of life.
no lecithin, no vanilla. MAX 40°C
MAX 104°F

A chocolate like no other, to be treated expertly, as a delicate fresh fruit.

PAIRING PATHS EVOCAO™

BY FRANÇOIS CHARTIER

THE “MOLECULAR
HARMONY”
MAPPING
OF EVOCAO™
Find the extended mapping
of Evocao™ pairings
on the Cacao Barry website.
BARRY CALLEBAUT France 5, boulevard Michelet - 78250 HARDRICOURT
Tél : +33 1 30 22 84 00 - Fax : + 33 1 30 22 87 74

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