Indulge in the Christmas spirit with Chef Bhaskar Chakraborty and Cacao Barry

Yule LogMumbai, (19/12/23): Chef Bhaskar Chakraborty, the Executive Pastry Chef at JW Marriott Kolkata, has crafted The Frame – a Yule Log created using Cacao Barry’s iconic French chocolate that perfectly captures the essence of Christmas with a touch of local flavors. It is composed of a silky Alunga milk chocolate mousse, tangy lemon cremeux, sweet strawberry confit, and light sponge cake, creating a visually appealing layer and bringing Christmas to life.

Cacao Barry is a French Chocolate brand from Barry Callebaut, the world’s largest cocoa & chocolate manufacturer. The partnership aims to strengthen Cacao Barry’s connection with the local chef community. As part of the association, Chef Bhaskar will inspire the community with innovative concepts, represent the brand at trade shows, and raise brand awareness by introducing chefs to Cacao Barry and its extensive range of fine-flavored chocolate and cocoa products.

Chocolate consumption in India has grown significantly over the years. With greater awareness of international brands and products, the country has seen a significant increase in demand for premium and gourmet chocolates and chocolate-based products. Cacao Barry, the brand renowned for its French gastronomy heritage spanning centuries, aims to revolutionize pastry arts and inspire Indian chefs to explore the depths of their creativity.

Chef Bhaskar has spent over 15 years with prominent hospitality brands such as Sheraton Grand, The Oberoi, Leela Palace, One&Only Resorts, Hyatt, and JW Marriott. He currently works as Executive Pastry Chef for JW Marriott Kolkata and is on the Advisory Board for Marriott, South Asia.

Dhruva Sanyal, Managing Director of Barry Callebaut, said about this association, “Chocolates and chocolate-based offerings are growing to become a key part of Indian food culture. Whether it is pastries, cakes, or even traditional Indian sweets prepared with premium ingredients, we are witnessing an increasing demand for chocolates in India. That is exactly why we aim to familiarise the chefs in India with our globally renowned products that have centuries of French heritage, offering unmatched creative freedom. With Chef Bhaskar’s expertise and great reputation in the Indian patissier community, he is the perfect person to champion our brand’s awareness in India. We look forward to this partnership’s great success and market impact.”

Chef Bhaskar added, “I have always had a fondness for the Cacao Barry brand and have extensively used their products in my creations while working at various top Indian hospitality brands. I strongly believe in using only premium products in my work as they help me achieve the desired theme I am aiming for. For Christmas, I have used their products to get the perfect flavor and look I was aiming for. As the brand’s ‘Champion,’ I am excited to contribute to Cacao Barry’s market presence in India through my professional engagement and collaboration with other chefs across the country.”

Cacao Barry is gearing up for the new association and has more interesting plans for the following calendar year.