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.



05/29/18

Armagnac, honey, spinach ... Explore new aromatic creative pairings with our Inaya 65 % dark chocolate couverture #UnboxCreativity.

 

05/21/18

50% discount on polycarbonat moulds

05/16/18

Re-discover Lactée Supérieure, our 38% milk couverture chocolate, part of the Pureté collection.

05/02/18

Meet Philippe Bertrand, Cacao Barry Chef and Director of the Chocolate Academy in Paris, France.

05/01/18

Our creative Director Ramón Morato decided to dedicated this month's bulletin to the alchemy of tea and chocolate through the creation of 5 recipes.

04/25/18

Let's embark with us on a journey to Doninican Republic where the Rizek family has been leading the way for the production of the finest organic cacao beans since 1905..

04/23/18

Discover our chocolate academies around the world.

04/20/18

Cacao Barry is taking part in "Forever Chocolate", a pledge to achieve never-heard before goals for a sustainable growth within the industry.
 

04/18/18

We'd like to share our love for Adriano Zumbo from Australia.

04/15/18

Birch syrup, white miso, blue cheese, espelette pepper ...
#UnboxCreativity and explore new aromatic creative pairings with our Ocoa 70% chocolate couverture.
 

 

04/09/18

Cacao Barry values rich and deep flavors by championing origin cacao.

04/05/18

Watch S01E09 of our Cacao Collective documentary: Drying.

04/03/18

Meet Jérôme Landrieu, Cacao Barry Chef and Head at the Chocolate Academy in Chicago, USA.

04/03/18

Cacao Barry partners with Food for Soul and Massimo Bottura in the opening of Refettorio Madeline in the heart of Paris.

03/14/18

Our Chef and Creative Director Ramon Morató was very curious to learn about the science behind the classic "mousse au chocolat".

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