Made for and by chefs.


cacao barry cacao collective community for chefs

For Chefs. By Chefs.

We use the hashtag #CacaoCollective in all communications we post on social media and for every event we organize in an effort to bring together chefs looking for chocolate inspirations and recognition. Made for and by chefs.


Throwback to our Rugoso plantation trip #1 : a complete recipe collection to get inspiration for your next creations!


Discover our new Origami mould : the Penguin created by our chef Julie Sharp


When spices meets chocolate... Find out more here!


Our latest bulletin is about the adventurous journey taken by our team in Barcelona led by Miquel Guarro.


Rugoso : Discover this new RaRe chocolate #2 - Limited edition “Millésime” beans from Nicaragua


Discover the Nuts basic recipes!


Downolad the Nuts creative recipes!


Join the movement and download your instore posters!


Easter is coming … Take a look at this new mould and Easter assemblies developped by Chef Martin Diez @chefmartindiez!


By introducing our iconic Extra-Bitter Guayaquil 64% into our Pureté™ range, we make the commitment to provide deforestation free and carbon neutral chocolates.


Discover Naomi Mizuno's testimonial about his Or Noir™ chocolate.


Discover Davide Oldani's testimonial about his Armonia 73% signature dark chocolate couverture.


We offer 13 products and segmented recipes to guide them into fully reaching the Nuts potential. “Cracking the Nuts code” reflects the perpetual search for reinventing the classics with the purest and freshest nuts collection. 


How can a chou be sublimed by our fully traceable and sustainable "Pureté" range


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! 

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