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.



01/23/18

Maria Guseva moved to UK following her partner who got a job in the North East. The relationship didn’t survive, but she gained two new loves with her move to the new country: the one for pastry and chocolate and of her partner in love and work, chef James Close of the two Michelin starred Raby Hunt in Summerhouse, Darlington.

01/11/18

“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

01/08/18

When interviewing Graham Hornigold, then the executive pastry chef of the Hakkasan Group, for the first time, we met for a lunch. He wanted me to get an insight into his way of thinking and his values before doing an interview. He gained a great respect from my side - as a professionist and as a human being. Recently Graham left the group for which he has built pastry teams all around the world and is starting a new chapter in his career, so it was the right moment for a new interview.

01/04/18

“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

12/28/17

We are counting the last days of the year. We have contacted some of our pastry chefs asking them about their year that is just finishing and desires and hopes about the one that is just coming.

12/21/17

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.

12/18/17

Hideko Kawa moved from Japan to London to learn and gain new experiences. Trained at Le Cordon Bleu she first gained her working experiences as a pastry chef at Gordon Ramsay’s Restaurant. After six years of work with Gordon, she has moved to Helene Darroze at The Connaught, followed by very valuable years of work as head pastry chef of Heston Blumenthal’s empire. She is talking to us about her Christmas and presenting her first pop-up where you can see and buy her fantastic sweet creations.

12/15/17

Heather Kaniuk, the executive pastry chef of the Shangri-La at the Shard moved to the UK from New Zealand. We talked with her about Christmas on her beautiful green island and at her new home.

12/12/17

Christmas is just around the corner. How is it celebrated in USA? We asked Juan Pablo Colubri, who has moved to USA from the UK after becoming the executive pastry chef for Hakkasan USA.

12/07/17

Sea urchin, blackberries, smoked blackberry purée, raspberries, nori algae, red apples...

12/07/17

Desserted in Paris X The Lab Talks.

12/07/17

White miso, blue cheese , candied pineapple, dehydrated soy sauce cubes, pure hazelnut paste… 

12/07/17

"Magic Snowball" : Zéphyr™ Mastiha Ganache, blackcurrant and lemon coulis, roasted almonds financier..

12/07/17

Cacao Barry’s values have always been the same: providing guidance on farming, ensuring transparency and honesty, being people-driven, maintaining a good relationship with the farm manager, and caring about the product. We wanted to show our admiration for the farmers who remain attached to their land, who stay to work it rather than migrate to the cities, who are tied to the crop..

12/07/17

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!

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