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.



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

10/12/18

Hazelnut Orange Malt Cannelés' by our Global Creative Director Ramon Morato

10/10/18

Our Cacao Barry chef and head of the Chicago Chocolate Academy has a passion known by most of us : Triathlon.

10/10/18

Our Cacao Barry chef and head of the Chicago Chocolate Academy has a passion known by most of us : Triathlon.

10/10/18

Our Cacao Barry chef and head of the Chicago Chocolate Academy has a passion known by most of us : Triathlon.

10/05/18

Pureté is a fully traceable and sustainable range of couverture chocolates with a pure cocoa taste.

10/03/18

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.

10/03/18

Cacao Barry is engaged to take a set of actions in order to protect existing plantations.

10/01/18

"Pureté" is the next generation of chocolates encompassing

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