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.


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


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


Erik van der Veken is a passionate chocolatier and pastry Chef, Belgian native, who travelled all around the globe, especially in the Middle East. 


Cacao Barry® is honoured to announce that the ninth Flavour Dinner was designed by Executive Chef John Morris of 360 The Restaurant at the CN tower.


How do the desserts at the two Michelin starred Ocean look and taste like? Fabulous! Marcio Baltazar, one of the best Portuguese pastry chefs, the head pastry chef of the two Michelin starred Ocean in Algarve, is sharing one of his signature recipes.


Located at the ocean shore of Algarve, in a beautiful 5 star resort Vila Vita Parc’s two Michelin starred restaurant Ocean, creates Marcio Baltazar stunning desserts inspired by the sea and the Portughese traditions in contemporary interpretations.


Gabriele Leo from The Ned is sharing with us a recipe for the indulgent exotic chocolate trio - a perfect recipe for all the chocolate lovers.


This week we had a chat with Gabriele Leo, the passionate executive pastry chef of The Ned, the new Soho House hotel in London. Get to know how he became a pastry chef and how he sees the desserts of the future.


Maria Guseva moved to UK following her partner who got a job in the North East. The relationship didn’t survive, but she gained two new loves with her move to the new country: the one for pastry and chocolate and of her partner in love and work, chef James Close of the two Michelin starred Raby Hunt in Summerhouse, Darlington.


“2018 will be a very busy year for me  - there are so many projects I am involved in and I am sure it will be an exciting year full of creativity.  I want to wish a great 2018 and all  best for all the friends of Cacao Collective.

At the same time I am sharing with you the recipe of the dessert inspired by the new Rare chocolate Esmeralda from Cacao Barry. For this we have created a silicone mold in the form of stone.”

Ramon Morato


When interviewing Graham Hornigold, then the executive pastry chef of the Hakkasan Group, for the first time, we met for a lunch. He wanted me to get an insight into his way of thinking and his values before doing an interview. He gained a great respect from my side - as a professionist and as a human being. Recently Graham left the group for which he has built pastry teams all around the world and is starting a new chapter in his career, so it was the right moment for a new interview.

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