Elias Läderach becomes World Chocolate Master 2018!
Elevate your creativity and expertise on cocoa and chocolate.
Stay informed and inspired.
Create and sign
your own chocolate
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.
We have developed 3 new recipes of Praliné Onctueux caramelized
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.
How can a chou be sublimed by our iconic "Héritage" range and tell great stories to your customers?
Cocoa was first consumed by the indigenous people of the Amazon