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Chocolate: Cacao Barry

Our exclusive chocolate partner, Cacao Barry is the premium chocolate partner for creative chocolatiers and pastry chefs worldwide. Their strength lies in the sourcing of cocoa beans in origin countries, working closely with cocoa producers and selecting the finest beans for all chocolate applications providing a complete palette of artisan products while providing chefs with unique chocolate flavours and creative pairings.

Some news from our exclusive Chocolate partner.

Paul Kelly

In March 2014, Cacao Barry announced Paul Kelly as their new Ambassador. Paul is the Executive Pastry Chef at The Merrion Hotel and judge on The Great Irish Bake Off. Recruited ‘because of his talent and passion for the industry and his ability to inspire professionals, to embrace and to build their chocolate skills’ said Robert Harrison, Gourmet Sales Director for Cacao Barry in the UK and Ireland, he now joins an elite group of International Ambassadors for the premium brand.

With over 20 years in the food industry, Paul has represented Ireland on the world culinary stage as pastry chef on the Irish Culinary Team, he is now an international judge for the World Association of Chefs at international competitions and teaches part time at the Culinary Arts in DIT, Cathal Brugha Street.

Top 50 Restaurants, Jordi Roca and Tocantin

At the recent World’s 50 Best Restaurants organised by Restaurant magazine held in London, Cacao Barry chosen for the fourth consecutive year as the chocolate sponsor of the event, sponsored a new award ‘World’s Best Pastry Chef’ with Jordi Roca of El Celler de Can Roca winning the inaugural title.

Jordi Roca from El Celler de Can Roca in Girona (Spain) is known for his creativity, skill and precision when it comes to desserts. Jordi had a double celebration at the event with El Celler de Can Roca reaching an impressive no 2 position in the 2014 list. Click here to see Jordi in action.

Earlier that evening, Cacao Barry celebrated its new Tocantin chocolate, made exclusively for The World’s 50 Best restaurants 2014 with tasting notes designed by both Jordi and Ramon Morató. This unique chocolate originates from a plantation deep within the Amazon rainforest and takes four days to reach by boat. Tocantins was produced in extremely limited quantities and was paired perfectly with Zacapa 23, a super-premium rum made from a blend of rums aged between six and twenty-three years old.






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