Elias Läderach becomes World Chocolate Master 2018!
Passionate chef Ludovic Lantier, of the Butler’s Pantry in Ireland tells us the inspiration his family gave him for cooking and the mentors who introduced him to the beauty of chocolate.
Read the recipes of fruits pastes made with nuts by Chef Ramon Morato.
Our latest bulletin is about the adventurous journey taken by our team in Barcelona led by Miquel Guarro.
Download the recipes of our Ambassador Cédric Barberet's, Owner of Barberet Bistro & Bakery.
Discover the result of the collaboration between the Canadian sommelier and world champion François Chartier and the creative team of Cacao Barry.
Easter is coming … Take a look at this new mould and Easter assemblies developped by Chef Martin Diez @chefmartindiez!
Our Chef and Creative Director Ramon Morató was very curious to learn about the science behind the classic "mousse au chocolat". Download the 6 chocolate mousse recipes !
Download the recipes booklet of Pastry Chef Jonathan Blot !
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.
The Sheraton’s One Square restaurant in Edinburgh is renowned for delighting their guests with seasonal changes to their Afternoon Tea menu.
In collaboration with Lenôtre, discover our new Praliné 50% Valencia Almonds.
In collaboration with Lenôtre, rediscover our Praliné 50% Piemont Hazlenuts, a refined, rich and Italian in origin 50% praliné.