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.


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.


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.


“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


“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


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.


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!


Davide Comaschi, the director of the Cacao Barry Chocolate Academy in Milan and World Chocolate Master, is sharing with us one of his favourite Christmas recipes. We hope it inspires you!


London is already decorated for Christmas and the executive chef Jacopo Bruni from the London EDITION hotel is ready for Christmas too. He was so kind to share with us his Yule log from this year’s Christmas collection. Thank you Jacopo!


Paul Kelly, the Cacao Barry Ambassador from Ireland, is sharing with us his version of salted caramel tart.


Ruth Hinks, one of the best British pastry chefs, the lady who was the best positioned British chef ever at WCM, created these beauties for Halloween, but they are, without these scary faces, perfect macarons for any autumnal day.


Fabrizio Fiorani, the head pastry chef of the Bulgari Il Ristorante Luca Fantin Tokyo shared with us a wonderful recipe. He explains the idea behind it, “after a tasting menu that lasts over two hours it’s a great challenge to get a client’s full attention for the dessert. In this case I tried to catch it in two ways: by using fantastic ingredients like red Japanese figs from Nigata Prefecture and yogurt from Hokkaido, as well as with humour related to the “fake bite” in the dessert which provokes a smile and brings the attention of the client to the last dish of the meal.”


At the UK & Ireland competition for the WCM Sarah Frankland won first place in the ‘snack on the go’ category and reached second place in the entire competition. She is sharing with us her winning recipe and her impressions after the UK & Ireland WCM competition.


For the end of summer, Chris, the Beaverbrook estate pastry chef is sharing with us a beautiful strawberry recipe with a touch of miso.


Juan Pablo Colubri, the executive pastry chef from the Hakkasan USA group is sharing with us the recipe of his favourite dessert. He loves it because it is “free from” (free from gluten, alcohol, dairy, nuts and gelatin), it is refreshing, light, balanced and delicious.


Ririn has created her last pastry collection for the St Ermin’s hotel in Westminster and is heading towards new challenges. Enjoy this lovely recipe from her summer collection.

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