Inspiring your creations

CacaoCollective News


The name of the new Cacao Barry chocolate ‘La Esmeralda’ refers to the Spanish name of the plantation which it comes from.


Enjoy this very special dessert by Andres Lara, beautifully uniting chocolate with exotic fruits.


Rediscover the creations of our Cacao Barry Chefs with our "Invasion of the Plants" recipes


The vibrant energy of summer has spread to the pastry kitchens. Today we talk to one of the world’s best pastry chefs, Andres Lara, who is currently working as Cacao Barry® Executive Pastry Chef for Asia Pacific. In the past his career took him to learn in the kitchens of many important pastry chefs (Jacquy Pfeiffer, Paco Torreblanca and Albert Adrià, to name a few) and his work experience ranges from Chicago’s Park Hyatt Hotel to elBulli, Noma, and beyond.


The word NIKKEI means "Japanese outside of Japan" and is the name by which migrants of Japanese origin and their descendants are designated. “Llueve in Peru" is Ramon Morato’s  tribute to the Nikkei kitchen.


A fabulous Venezuelan dark golden rum, distilled from molasses in a copper pot before 12 years of ageing is a base for these delicious bon bons. This rich, sweet and fruity rum is beautifully paired with Cacao Barry Zephyr chocolate.