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.


I believe the World Chocolate Masters is such a high-level competition that you simply cannot take it lightly. This is not a time to learn, this is a time to perform.


I’m under great pressure to represent China while going up against true world class masters. But I’m also very excited!


When I’m doing research, I try not just to focus on pure architecture but also on geometrical forms and constructions. For my showpiece, I aim to create the impossible.


Last week we featured Helen Vass, the talented Scottish pastry chef, talking about summer in her kitchen, this week she is sharing with us her lovely summer recipe.


There are experiences we have the pleasure of having as a part of the chocolate industry. We taste some of the best desserts of our lives. We meet talented and famous chefs. We celebrate the creativity of chocolate as an art.


Five bonbons were tasted during the gala for the World’s 50 Best 2016, held a few months ago in the Big Apple. These bonbons represent five stories.


It’s a privilege for me to represent the USA during the big finals. It’s been a great experience so far. In my opinion, the World Chocolate Masters is the most beautiful competition that’s out there.


The vibrant energy of summer has spread to the pastry kitchens. Today we talk to Helen Vass , the Scottish pastry chef who was one of the winners of BBC2 Bake off creme de la creme 2016.


The vibrant energy of summer has spread to the pastry kitchens. Today we asked Sarah Barber, the executive pastry chef at Hotel Cafe Royal about this year’s summer flavours at the hotel.


Sarah Barber from Cafe Royal is sharing with us the recipe of the lovely strawberry dessert from her summer collection.


Cacao Barry is always re-imagining the future of chocolate and pastry. We host the most prestigious global chocolate competition: The World Chocolate Masters which celebrates the skills of chocolatiers and pâtissiers.


Discover the result of the collaboration between the Canadian sommelier and world champion François Chartier and the creative team of Cacao Barry.


Six great, super talented pastry chefs and chocolatiers will this year compete in the UK pre-selection in the international competition of the World Chocolate Masters (WCM). Who will be the best? This week we are introducing the sixth contestant: Stephen Espouy.


When you find yourself dreaming of warm sun and exotic places, but you’re stuck in the city doing everything else, it’s time for the passion fruit banana bon bon by Stephen Espouy, which will, with its rich flavours of exotic fruits and chocolate, transport your mind to a beautiful exotic island of your own.


The scientific reason behind the harmony between wine and food is explained, as is understanding the creation and success of thousands of recipes that are indeed the culinary heritage of the world. Furthermore, it opens up new possibilities in the area of culinary creativity.

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