Spring, the season of renewal and cravings for fruit, when chocolate blends with originality. A collection of sweet recipes to provide a source of inspiration for Mother’s Day, upcoming celebrations or just decadent desserts to share on any occasion all year round.

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. 

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.

“The year 2017 has been for me a year of a great personal growth. I finished my London adventure, full of satisfactions, and on a personal level with my marriage. In February 2018 I am moving to Shanghai, still working for the same hotel group - at EDITION Shanghai, which is part of Marriott’s Ritz Carlton, again in collaboration with Jason Atherton. I couldn’t be happier.
For me the most important desserts of this year were our red velvet (created for the Shanghai EDITION hotel as the signature dessert), Alaska and chocolate panettone. I love panettone - it is like a Christmas tree for me.
To all of you I am wishing a happy 2018 and best of luck! I am happy to share with you my red velvet.”

Jacopo Bruni

We are counting the last days of the year. We have contacted some of our pastry chefs asking them about their year that is just finishing and desires and hopes about the one that is just coming.

In our last interview with Juan Pablo Colubri, talking about Christmas, Juan told us that one of the most beloved ingredients in the pastry in the United States is mint in combination with chocolate. Today he is sharing with us the recipe for his take on this classic flavour combination, quite popular also between the British people.

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.