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.


Extra-bitter Guayaquil joins the Pureté™ range ! Download the recipes booklet of Chocolate Academy Italy Director Davide Comashi !



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.

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