The community
for chocolate inspiration.

For chefs / By chefs.

To know chocolate, explore new creative concepts and truly unlock its full potential, Chefs are eager to collaborate and exchange their expertise and ideas. More than a platform, CacaoCollective is a community.

By harnessing the power of the collective, CacaoCollective aims to elevate the knowledge, creativity, sense of belonging and success of chefs.

Cocoa Documentary

Discover the origin of chocolate.

The Lab

#UnboxCreativity. This is your playground.


Read, learn and share Farmers', Experts' and Chefs' passion through themed interviews.

Why CacaoCollective?

Frequently asked questions.


If you haven't been at El Celler de Can Roca to enjoy the creations of the pastry chef Jordi Roca, here is your chance to recreate one of his fantastic desserts yourself. We are happy to share Jordi's recipe with you.


There are different theories about the origins of Valentine’s day. One of them says that Valentine's Day was invented by Geoffrey Chaucer, the Canterbury Tales writer. The medieval English poet took quite a few liberties with history. He would drop his characters into real-life historical events leaving readers wondering if that's what really happened.

There is no actual record of Valentine's Day before Chaucer's poem in 1375, The Parlement of Foules. In the poem Chaucer links the tradition of courtly love to the St Valentine's feast day - a tradition that didn't exist before his poem. The poem refers to February 14th as the day of birds coming together to find a mate. “For this was sent on Seynt Valentyne’s day / Whan every foul cometh ther to choose his mate,” he wrote, maybe inventing Valentine's Day as we now know it today.


This week we are sharing with you a recipe for a delicious yuzu caramel bonbon by the 2013 UK Chocolate Master Ruth Hinks. May it inspire your creations!


Helen Vass, the young talented Scottish pastry chef from Glasgow, known to us also as a part of the winning team of the Bake Off: Creme de la Creme, creates fantastic desserts. We already know this (we interviewed her last year here). The great news is that she is coming to London for a two day desserts pop-up which I am sure you don’t want to miss. It will take place on 14th and 15th February and we asked Helen to tell us more about it:


Enjoy this fabulous recipe by Davide Comaschi, the Winner of 2013 World Chocolate Masters.


This Monday we launched our first CacaoCollective #Repensezvos limites event in Paris. Jonathan Blot (Pastry Chef), Fréderic Vilgicquel (Chef de cuisine) and Sullivan Doh (Mixologist) did not know each other 2 months ago.


Cacao Barry® is honoured to announce that the first Flavour Dinner was designed by Executive Chef Romain Avril and Pastry Chef Cori Murphy from Lavelle Restaurant.


Cacao Barry® is honoured to announce that the first Flavour Dinner in Ottawa was designed by Executive Chef Walid El-Tawel, Pastry Chef Marta Caffera, Sommelier Adam Weiss from Fairouz Restaurant. 


Ruth Hinks, the owner of the Cocoa Black - The chocolate and pastry school, is a born winner. It is not surprising that she reached the highest position ever for the UK at the World Chocolate Masters: the 5th place in 2013. Here is her story and her advice to all those who are thinking about competing in this wonderful but challenging competition.


His story reads like a novel. At age 13 he starts attending a pastry school in Milan. His first internship at age 13 and a half, at the famous Pasticeria Martesana in Milan, is where he falls in love with pastry work. At the age of only 22 years he becomes partner of a pastry shop in the province of Milano, but not feeling satisfied there he returns in 2007, at age of 27, to Martesana to become the head pastry chef. 31 years old he wins the silver medal at Coupe du Monde de la Pâtisserie in Lyon and two years later, in 2013, he becomes the World Chocolate Master.


Albert Adria, who started his career as the pastry chef in his brother’s  Ferran Adria’s elBulli, is today an accomplished chef who owns elBarri, a collection of six fascinating restaurants in Barcelona. In 2015 Albert was also named best pastry chef by the jury of the World’s 50 best restaurants.


Davide Oldani, one of the most exciting Italian chefs and one of the great Cacao Barry Ambassadors is sharing with us his indulgent recipe inspired by the Cacao Barry's Ocoa chocolate. Enjoy!


"Cocoa to me is... something that cannot be separated. I have been working for the Institute in terms of the research for more than 30 years. Cocoa to me is my life!"


"I can see why my father had to put in so much effort, so much time into this when he started. Because it’s not something that you grow it and it will grow by itself. You have to continuously maintain the cocoa."


We all remember the great Sarah Frankland from her role as the head pastry chef of Yauatcha. Now this talented lady took a new challenge, moving out of London and into a luxury hotel to pamper the guests with her delicious sweet creations.

View more