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.



02/28/19

Download the recipes of our Ambassador Cédric Barberet's, Owner of Barberet Bistro & Bakery.

02/28/19

Discover the result of the collaboration between the Canadian sommelier and world champion François Chartier and the creative team of Cacao Barry.

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

Download the second bulletin about chocolate mousses.

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

Meet our ambassador Lauren Haas.

10/26/18

Three key elements define a chocolate: its flavour, its colour, and its texture.

10/24/18

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

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

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