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.


Barry Johnson, Chocolate Lecturer at The National Bakery School of London South Bank University, has won the UK & Ireland preselection for WCM. The jury was impressed by his high standards, explosive flavour combinations and well-thought-out designs. The chef’s unflinching attitude completely convinced the jury to send him to the World Chocolate Masters finals in Paris.


On Monday this week six super talented pastry chefs and chocolatiers showed their skills and creativity at the UK & Ireland preselections for the WCM. 


Six great, super talented pastry chefs and chocolatiers will this year compete in the UK pre-selection for the international competition of the World Chocolate Masters (WCM). The competition is just around the corner, so we are checking how the preparations are going.  Today we are talking to Barry Johnson.


Barry Johnson created this fantastic diamond shaped moulded milk chocolate flicked with green cocoa butter and filled with a semi-soft Kalamansi lime flavoured caramel. Are you curious? Here is the recipe!


The international competition of the World Chocolate Masters (WCM). Who will be the best? This week we are introducing the fourth contestant: Barry Johnson.