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.


Our Chef and Creative Director Ramon Morató was very curious to learn about the science behind the classic "mousse au chocolat".


Download our latest bulletin, "Honey X Chocolate" by Chef Mathieu Dierinck by filling the form.


Throughout this month discover the "Honey X Chocolate" creative bulletin on CacaoCollective.


Because in everything we do we aim to challenge the status quo, we have envisioned a fresh perspective on our Nuts collection to fulfill any chef needs.


At the end of June, Chef Yann Couvreur taught a masterclass at the Chicago Chocolate Academy Center. Students has the opportunity to see him create many of his famous pastries à la minute. He even celebrated his birthday while here in Chicago - we had fox balloons and birthday cake galore! 


Our creative Director Ramón Morato decided to dedicate this month's bulletin to the pairing of vegetables and pastries.


Cacao Barry® is honoured to announce that the eleventh Flavour Dinner was designed by Executive Chef Jason Bangerter from Langdon Hall & Andres Lara Cacao Barry Creative Chef.


For this month's bulletin, Ramon Morato and his team worked on associating 7 vegetables with white chocolate. The result is a macaron collection to be discovered in our latest bulletin : ``The 7 vegetal macaron collection``.


Re-discover Lactée Supérieure, our 38% milk couverture chocolate, part of the Pureté collection.


Cacao Barry® is honoured to announce that the tenth Flavour Dinner was designed by Executive Chef Luke Donato & Executive Pastry Chef Cori Osborne of Bacchanal.


Our creative Director Ramón Morato decided to dedicated this month's bulletin to tea and chocolate through the creation of 5 recipes.


Our Cacao Barry chef and head of the Chicago Chocolate Academy has a passion known by most of us : Triathlon.


Alistair Birt is regarded as one of the greatest young British talent in the chocolate world.

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