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.


Hideko Kawa moved from Japan to London to learn and gain new experiences. Trained at Le Cordon Bleu she first gained her working experiences as a pastry chef at Gordon Ramsay’s Restaurant. After six years of work with Gordon, she has moved to Helene Darroze at The Connaught, followed by very valuable years of work as head pastry chef of Heston Blumenthal’s empire. She is talking to us about her Christmas and presenting her first pop-up where you can see and buy her fantastic sweet creations.


Heather Kaniuk, the executive pastry chef of the Shangri-La at the Shard moved to the UK from New Zealand. We talked with her about Christmas on her beautiful green island and at her new home.


Christmas is just around the corner. How is it celebrated in USA? We asked Juan Pablo Colubri, who has moved to USA from the UK after becoming the executive pastry chef for Hakkasan USA.


Countdown to Christmas started and so we are asking the chefs to share with us their Christmas recipes and thoughts. This week is sharing her version of the Buche du Noel Heather Kaniuk, the execurive pastry chef from Shangri-La at The Shard. Enjoy!


Christmas is just around the corner. Today we approached Davide Comaschi, one of the previous winners of World Chocolate Masters and the president of the Cacao Barry’s Chocolate Academy in Milano and asked him to share with us his Christmas.