Skip to main content
A Barry Callebaut Brand
My Barry Callebaut
Careers
Contact
Canada - English
Search term
Search
Products
See all products
Articles
See all articles
Recipes
See all recipes
Show results
Main menu
Products
Segments
Services
Brands
Trends & Insights
Sustainability
About sustainability
Forever Chocolate
Sustainability stories
ESG
About Us
About Us
Investor Relations
Media
Our history
A Barry Callebaut Brand
Toggle main navigation
RUGOSO CAKE
Recipe
Created by
Philippe Bertrand
-
Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
COCOA SHORTBREAD PASTE
CARA CRAKINE
RUGOSO MOULDED GANACHE
WHITE BASE GLAZING
COCOA SHORTBREAD PASTE
CARA CRAKINE
RUGOSO MOULDED GANACHE
WHITE BASE GLAZING
Discover more
recipes
Haiti & Café Crokine Chocolate Bar
Alunga™, Coffee and Café Crokine Praline
Tart a la crème Tea Time
Q-fermentation
MICROWAVE SPONGE
View more
Navigation
Close
Main menu (mobile)
Products
Segments
Services
Brands
Trends & Insights
Sustainability
About sustainability
Forever Chocolate
Sustainability stories
ESG
About Us
About Us
Investor Relations
Media
Our history
My Barry Callebaut
Careers
Contact
Canada - English
Search term
Search
Choose your region.
Close
Keep current region and language
Loading