Home

Inspiring your creations

01/26/19

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

01/25/19

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 !

01/23/19

Download the recipes booklet of Pastry Chef Jonathan Blot !

 

12/22/18

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

 

11/28/18

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

11/14/18

Download our latest bulletin, "Honey X Chocolate" by Chef Mathieu Dierinck by filling the form.

11/14/18

Throughout this month discover the "Honey X Chocolate" creative bulletin on CacaoCollective.

10/29/18

The Sheraton’s One Square restaurant in Edinburgh is renowned for delighting their guests with seasonal changes to their Afternoon Tea menu.

10/22/18

In collaboration with Lenôtre, discover our new Praliné 50% Valencia Almonds.

10/17/18

In collaboration with Lenôtre, rediscover our Praliné 50% Piemont Hazlenuts, a refined, rich and Italian in origin 50% praliné.

10/15/18

We have developed 3 new recipes of Praliné Onctueux caramelized

10/03/18

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.

08/27/18

How can a chou be sublimed by our iconic "Héritage" range and tell great stories to your customers?

08/27/18

Cocoa was first consumed by the indigenous people of the Amazon